Slow Cooker Chicken Pot Pie Soup
Chicken | Published Sep 16, 2021 | Updated Sep 15, 2021 | By Tawnie
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Hello there, Slow Cooker Chicken Pot Pie Soup!
It’s so nice to see the slow cooker/crock pot back on the counter again. As the weather is beginning to cool down, it’s time to bring back all your favorite Fall comfort foods.
This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
This chicken pot pie soup is a perfect transitional soup into the cooler weather. It’s not too heavy and feels light thanks to all the vegetables, yet it is cozy, comforting and totally satisfying.
Table of contents
Some other favorite soup recipes we’ve been enjoying as Fall is approaching is this Broccoli and Cauliflower Soup, Italian Wedding Soup, and Tomato Tortellini Soup.

The base of this soup is smooth, velvety, and creamy thanks to the organic cream of chicken soup used.
You’ll love that this soup is also loaded with vegetables like petite peas, potatoes, celery, and green beans. Basically, if you love the classic chicken pot pie, you’re going to love it in this soup form!
This soup recipe is:
- Quick and easy to prep. 20 minutes max of chopping!
- Perfect for meal prep for the week.
- Best served with a buttery, flaky biscuit on top (serves as the pie crust!)
- High in protein
- Vibrant and full of fresh veggies
- Low maintenance
- Loaded with flavor and freshness!

Ingredient Notes
I grabbed everything I needed for this recipe at my local Sprouts! I love shopping at Sprouts because they have tons of fresh Fall produce (which is what this soup is loaded with!), along with all the best ingredients for my favorite comfort foods.

- Chicken: I used boneless, skinless chicken breasts. Once the soup cooks, you will remove the chicken and shred it and then stir it back in.
- Veggies: frozen corn and peas, celery, onion, carrots, potatoes, and green beans! Feel free to add more or less of a certain vegetable based on your preferences. Choose organic when possible.
- Chicken broth: Feel free to use vegetable broth if needed.
- Poultry seasoning: adding poultry seasoning is a simple way to add depth to a soup and it gives it an aromatic, woodsy flavor that is just so comforting.
- Chicken bouillon base: I love adding the Better Than Bouillon chicken base to soups to give the broth a more rich and robust flavor.
- Apple Cider Vinegar: adding an acid, like apple cider vinegar (or you can use lemon juice) brightens up the flavors of the soup especially in long-simmered soups like this slow cooker chicken pot pie soup. It’s amazing how the soup comes to life with just a little apple cider vinegar!
- Biscuits: 1 tube of refrigerated biscuit dough.
Step by Step directions:
- Prep: chop the onion, dice the carrots, celery, potatoes, and trim the green beans and chop into 1 inch pieces.
- To the slow cooker, add the chicken, all of the vegetables, garlic, chicken bouillon base, cream of chicken soup and seasonings. Stir.
- Cover and cook on low for 6-8 hours (Chicken should be cooked to an internal temperature of 165°F and potatoes should be fork tender).
- Remove the chicken breasts and shred with 2 forks, or use a stand mixer fitted with the paddle attachment to shred in seconds! (see video). Add chicken back into soup and stir.
- Bake biscuits according to package directions.
- Serve bowls of soup with a biscuit on top.

FAQ
This soup is more brothy, instead of creamy. If you’d like it to be thicken and creamier, 20 minutes before you plan to serve whisk together 3 tablespoons cornstarch with ¾ cup heavy cream and slowly whisk into soup to combine. Allow to cook for ~20 minutes to thicken, then serve.
I recommend reheating on the stove, and adding in more chicken broth to thin (or water) as necessary.
Properly stored, this slow cooker chicken pot pie soup will last 3-4 days in the fridge and up to 4 months frozen.

the goods
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Slow Cooker Chicken Pot Pie Soup
Ingredients
- 3 boneless skinless chicken breasts
- 3 cups Yukon potatoes*, small dice (organic)
- 1 cup yellow corn, frozen
- 1 cup petite peas, frozen
- 3-4 stalks celery, chopped (organic)
- 1 cup carrots, diced (about 2 large carrots), (organic)
- 1 cup fresh green beans, trimmed and chopped into 1" pieces
- 1 small onion, chopped (white or yellow)
- 4 cups chicken broth
- 2 (10 1/2 oz.) cans cream of chicken condensed soup (organic)
- 3 cloves garlic, minced
- 1 Tbsp. chicken bouillon base (or 1 bouillon cube)
- 1 Tbsp. apple cider vinegar
- 1 tsp. kosher salt
- 1/2 tsp. poultry seasoning
- Freshly ground pepper, to taste
- 1 tube refrigerated biscuits
Instructions
- Prep: chop the onion, dice the carrots, celery, potatoes, and trim the green beans and chop into 1 inch pieces.
- To the slow cooker, add the chicken, all of the vegetables, garlic, chicken bouillon base, cream of chicken soup, broth and seasonings. Stir.
- Cover and cook on low for 6-8 hours (Chicken should be cooked to an internal temperature of 165°F and potatoes should be fork tender).
- Remove the chicken breasts and shred with 2 forks, or use a stand mixer fitted with the paddle attachment to shred in seconds! (see video). Add chicken back into soup and stir.
- Bake biscuits according to package directions.
- Serve bowls of soup with a biscuit on top. Enjoy!
Video
Notes
- When reheating, you may need to add in more chicken broth or water, as needed, to thin soup.
- This soup is more on the soup-y side, rather than creamy. If you prefer your soup to be creamier or thicker: 20 minutes before you plan to serve whisk together 3 tablespoons cornstarch with ¾ cup heavy cream and slowly whisk into soup to combine. Allow to cook for at least 20 minutes to thicken, then serve.
- Be sure to dice potatoes in a very small dice so they can cook evenly. Also feel free to use russet potatoes as a substitute.
- Recipe has not yet been tested on the stove, or in an Instant Pot. If you try one of these methods, please feel free to leave a comment in the comment section below to let us know how it goes!
Nutrition
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
More about Tawnie
Delish. Tastes just like pot pie but better. Easy too.
Thank you so much Barbara!! Glad you enjoyed it 🙂 xo, Tawnie