Slow Cooker Chicken Pot Pie Soup

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 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.

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

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Chicken: I used boneless, skinless chicken breasts.
• Veggies: frozen or fresh corn, peas, celery, onion, carrots, potatoes, and green beans! Feel free to add more or less of a certain vegetable based on your preferences.
• 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 or you can try my homemade biscuits!

Step by Step directions:

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

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.

FAQ

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.85 from 13 reviews

Slow Cooker Chicken Pot Pie Soup

Prep: 15 minutes mins

Cook: 6 hours hrs

Total: 6 hours hrs 15 minutes mins

Servings: 8 people

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Slow Cooker Chicken Pot Pie Soup is full of vibrant vegetables, chicken, a creamy soup base, and served with a tender, flaky biscuit on top!

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Ingredients

• ▢ 1 small onion, chopped (white or yellow)
• ▢ 1 cup carrots, diced (about 2 large carrots)
• ▢ 3-4 stalks celery, chopped
• ▢ 3 cups Yukon potatoes*, small dice
• ▢ 1 cup fresh green beans, trimmed and chopped into 1" pieces
• ▢ 3 boneless skinless chicken breasts
• ▢ 1 cup yellow corn, fresh or frozen
• ▢ 1 cup petite peas, frozen
• ▢ 4 cups chicken broth
• ▢ 2 (10 1/2 oz.) cans cream of chicken condensed soup
• ▢ 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

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Chop the onion, dice the carrots, celery, potatoes, and trim the green beans and chop into 1 inch pieces.
  1 small onion, chopped (white or yellow), 1 cup carrots, diced (about 2 large carrots), 3-4 stalks celery, chopped, 3 cups Yukon potatoes*, small dice, 1 cup fresh green beans, trimmed and chopped into 1" pieces
• To the slow cooker, add the chicken (you can cube it or keep the breasts whole), all of the vegetables, garlic, chicken bouillon base, cream of chicken soup, broth and seasonings. Stir.
  3 boneless skinless chicken breasts, 1 cup yellow corn, fresh or frozen, 1 cup petite peas, frozen, 4 cups chicken broth, 2 (10 1/2 oz.) cans cream of chicken condensed soup, 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
• 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).
• If you kept the chicken whole, remove the chicken breasts and shred with 2 forks or cut into bite sized pieces. Add the chicken back into soup and stir.
• Optional step for a creamier soup: 20 minutes before you plan to serve, whisk together 3 tablespoons cornstarch with ¾ cup heavy cream and slowly whisk into soup to combine. Turn slow cooker to high, replace the lid. Allow to cook for at least 20 minutes to thicken, then serve.
• Bake biscuits according to package directions.
  1 tube refrigerated biscuits
• 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.
• 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 Information

Serving: 1bowl, Calories: 315kcal (16%), Carbohydrates: 53g (18%), Protein: 18g (36%), Fat: 2g (3%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg (9%), Sodium: 768mg (33%), Potassium: 838mg (24%), Fiber: 4g (17%), Sugar: 4g (4%), Vitamin A: 3050IU (61%), Vitamin C: 38mg (46%), Calcium: 47mg (5%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

This post was sponsored by Sprouts in 2021. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!