Slow Cooker Chicken Pot Pie Soup

Poultry  |  Published Sep 16, 2021  |  Updated Sep 15, 2021  |  By Tawnie

pot pie soup with chicken in a white soup bowl with a flaky biscuit on top

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.

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.

pot pie soup in a slow cooker

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!
pot pie soup with chicken in a white soup bowl with a flaky biscuit on top

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.

ingredients to make chicken pot pie soup in small dishes
  • 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:

  1. Prep: chop the onion, dice the carrots, celery, potatoes, and trim the green beans and chop into 1 inch pieces.
  2. To the slow cooker, add the chicken, all of the vegetables, garlic, chicken bouillon base, cream of chicken soup and seasonings. Stir.
  3. 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).
  4. 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.
  5. Bake biscuits according to package directions.
  6. Serve bowls of soup with a biscuit on top.
step by step photos making pot pie soup

FAQ

How do I thicken my pot pie soup?

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.

How do I reheat leftover soup?

I recommend reheating on the stove, and adding in more chicken broth to thin (or water) as necessary.

How long does this soup last?

Properly stored, this slow cooker chicken pot pie soup will last 3-4 days in the fridge and up to 4 months frozen.

pot pie soup in a white bowl

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

pot pie soup with chicken in a white soup bowl with a flaky biscuit on top
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Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup is full of vibrant vegetables, shredded chicken and served with a tender, flaky biscuit on top!
5 from 1 review
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8 people
Calories: 315kcal

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
TEXT INGREDIENTS

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! 
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1bowl | Calories: 315kcal | Carbohydrates: 53g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 768mg | Potassium: 838mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3050IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 2mg

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Barbara Davidson
11 days ago

Delish. Tastes just like pot pie but better. Easy too.

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