Published: · Modified: by Tonia Larson
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This crockpot recipe for Slow Cooker Chicken Pot Pie Soup is hearty dinner idea for chilly nights. Serve with puff pastry breadsticks instead of pie crust!
Last spring, Christine and I met with one of my friends at a soup restaurant for dinner. One of the soups that they had on the menu was chicken pot pie soup. I had never heard of it, but since we love chicken pot pie, we decided to try the soup…and were disappointed.
We all agreed that a homemade version would be much better. With the cooler temps we’ve been having, it was the perfect time to try making it. The slow cooker chicken pot pie soup turned out great and I served it with thin, crispy puff pastry Italian breadsticks.
For this soup, you need cream of chicken base. I used the store-bought, condensed cream of chicken soup, but you can make homemade cream of chicken soup if you prefer.
Cut two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot.
Top with about 2 1/2 cups of frozen, mixed vegetables. Mine included carrots, peas, corn and beans.
Then, add 3 cups of cubed potatoes.
Top it all with cream of chicken soup.
Mix it together and cook on high for about 6 hours.
Although the soup will thicken a bit as it cools, you can thicken it more if you want using 1/2 cup of instant mashedpotato flakes or by using cornstarch. To use cornstarch to thicken the soup, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water.
Stir the mixture into the chicken pot pie soup. Put the lid back on the crockpot and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly.
If your crockpot isn’t that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes.
Ladle the soups into bowls. Add some puff pastry, Italian breadsticksor biscuits in place of the chicken pot pie crust.
I took my breadstickand broke it into pieces on top of my soup. Here is the recipe for Crispy Italian Breadsticks.
We really enjoyed this hearty meal! A bowl of hot slow cooker chicken pot pie soup is perfect for chilly fall and winter evenings.
Slow Cooker Chicken Pot Pie Soup Recipe
Yield: 8
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
This crockpot recipe for Slow Cooker Chicken Pot Pie Soup is hearty dinner idea for chilly nights. Serve with puff pastry breadsticks instead of pie crust!
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 1/2 cups frozen mixed vegetables
- 3 cups cubed potatoes
- 2 cans condensed cream of chicken soup
- 1 cup water
- Optional: 1/2 cup instant mashed potato flakes OR 2 tablespoon cornstarch + 3 tbps cold water
Instructions
- Start by cutting about two pounds of boneless, skinless chicken breasts into cubes and place them in your crockpot.
- Top with about 2 1/2 cups of frozen, mixed vegetables.
- Add 3 cups of cubed potatoes.
- Top it all with 2 cans of cream of chicken soup and water.
- Mix it all together and cook on high for about 6 hours.
- Although the soup will thicken a bit as it cools, you can thicken it more if you want using 1/2 cup of instant mashed potato flakes or using cornstarch. To use cornstarch, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly. If your crockpot isn't that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes.
Nutrition Information:
Yield: 8Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
Homemade Cream of Chicken Soup
This Homemade Cream of Chicken Soup can be used instead of condensed cream of chicken soup.
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Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 3 1/2 cups
Ingredients
- 2 1/2 cups water
- 7 teaspoon chicken bouillon
- 1/2 cup half n half
- 1 cup milk
- 3/4 cup flour
- 1 teaspoon minced onion flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic
- 1/4 teaspoon parsley
Instructions
In a small bowl, whisk together flour and milk until smooth. Set aside.
Bring water and half-n-half to a boil over medium-high heat.
Stir in chicken bouillion and reduce heat to medium.
Slowly pour in the milk and flour mixture in a steady stream while stirring constantly.
Add the seasonings and continue heating, stirring constantly, until thickened.
Notes
This can be used instead of the condensed soup and water in my chicken pot pie soup recipe found here: https://www.thegunnysack.com/slow-cooker-chicken-pot-pie-soup-recipe/
Nutrition
Serving: 1cup | Calories: 219kcal | Carbohydrates: 31g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 1578mg | Fiber: 1g | Sugar: 3g
Course: Soup
Cuisine: American
Author: Tonia Larson
Got soup on the mind? Here are a few more recipes to try:
Chicken and Ham Wild Rice Soup
Pizza Soup with Homemade Croutons
Slow Cooker White Chicken Chili
