Make Creamy Crockpot Chicken Pot Pie Soup | Easy Dinner Recipe
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Our Crockpot chicken pot pie soup is a no-fuss slow cooker meal that has all the comforting flavors of chicken pot pie but as a hearty soup recipe!
Hooray, it’s Crockpot soup season!
If you’re struggling to figure out a homemade dinner for the family, consider throwing together this chicken pot pie soup. It’s one of those easy dump-and-go recipes that results in a delicious comforting soup at the end of the day.
The weather is getting chilly and you’ll want to warm up with delicious soup. This hearty meat and potato recipe doesn’t disappoint. Serve it with pieces of baked puff pastry or pie crust for a creative twist on classic comfort food.
I first had chicken pot pie soup when my mom made a version for a large family dinner, and I was inspired to recreate it in the slow cooker for convenience. It’s very versatile because you can always season the soup how you’d like or use different veggies your family loves.
Crockpot Chicken Pot Pie Soup
yield: 5 SERVINGS
prep time: 15 MINUTES
cook time: 7 HOURS
total time: 7 HOURS 15 MINUTES
Everything you love about chicken pot pie, but as a creamy soup instead!
- 2 pounds raw chicken breast meat
- 4 medium red potatoes (about 1.5 pounds), chopped in small pieces
- 2 celery stalks, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon Herbs de Provence
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cups chicken broth
- 1 and 1/4 cups heavy cream
- 1/3 cup all purpose flour
- 10 oz. bag frozen peas and carrots
- puff pastry or pie crust *optional but yummy!
Cut chicken into one-inch pieces and place in the slow cooker.
Add in chopped potatoes, celery, onion, and garlic.
Season with Herbs de Provence seasoning, salt & pepper. Pour in chicken broth.
Cover with lid, and cook for 3-4 hours on HIGH, or about 7-8 hours on LOW.
You'll know it's ready once the potatoes are tender and the chicken is cooked. Stir and shred any larger pieces of chicken, if any.
Whisk together flour and heavy cream in a separate small bowl. Add mixture to slow cooker and stir. Stir in frozen peas and carrots.
Put the lid back on and cook for another 20-30 minutes to thicken.
If serving soup with puff pastry or pie crusts:
First roll out the dough., then cut it into smaller strips or squares. Place them on a cookie sheet and bake according to the package directions.
Serve soup warm with one or two pieces of puff pastry. Makes about 10 cups of soup. Enjoy!
*Recipe adapted from BakedbyRachel.com
Tips for making Crockpot chicken pot pie soup:
- If you would like to utilize a rotisserie chicken instead or any leftover shredded chicken, that’s a great option. Leave out the chicken breasts and throw in the cooked shredded chicken at the end to warm it up in the soup.
- I use Herbs de Provence in lots of chicken recipes as a yummy seasoning blend, but you can omit and use Italian seasoning for a similar taste.
- I have used baked pieces of pie crust or puff pastry to accompany this soup and highly recommend it. Either one is delicious!
- If you wanted to use a stick blender to puree the soup just a bit, I think that would be a great option for a smoother texture soup.
There’s nothing complicated about this soup, yet it tastes fancy!
I like that I could compile it all ahead of time, and have a warm homemade meal waiting for us when we came home from sports practice. The puff pastry throws it over the top delish. What a great weeknight meal!
If you end up making chicken pot pie soup let us know in the comments!
Make this copycat Chick-fil-A tortilla soup in the slow cooker next!
Looks yummy! I can almost smell it through my screen 🙂 Wondering: how “soupy” is this soup? My fam prefers thicker (almost stew-like) soups. Thank you!
Hmm definitely a broth. I think you can play around with the chicken broth and cream amounts. I did notice after I keep it on warm longer it did get thicker. Hope that helps.
This looks amazing!! I can’t wait to make it!!
I made your pesto chicken and vegetables tonight and it was INCREDIBLE!! It was sooooo good and so easy!! Even my picky 2&4 year old girls loved it!!
Thanks Laura! That makes me so happy to hear that. 😀
Looks yummy! Alternative for the heavy cream….milk??
Maybe evaporated milk?
Yes I always use evaporated milk in place of heavy cream in recipes. I can not handle the heavy texture of the cream.
Hear me out on this one – mashed potatoes. You can thicken the soup (and make it Paleo) by adding warm mashed potatoes in place of the flour and heavy cream.
I love crock pot recipes .. thank you for sharing this!
Sure- enjoy Dee!
Heeeello !! That looks freakin delicious. I can’t wait to try. Thanks 😄
Ha thanks Kerri!
I love the idea to serve with the pie crust “cookies”! My boys would love that for dinner!
Yes my kids liked that part! 😀
I just cut pie triangles (slices) and baked them so there’s no waste. Yummy! Thanks Lina!!!
I saw an instapot version but haven’t tried it yet, anyone out there that has? I am just worried the topping wouldn’t come out right!
It looks like you bake the topping crust in the oven separately so I’m sure the soup part would work in the instant pot! My gut tells me 20-30 min on high pressure would do the trick, then add the flour slurry after and maybe turn it to sauté to heat that until bubbling and thicken it up?
I made this Monday night and it worked for my vegetarian, gluten free family members. I substituted cornstarch as thickener, left out the chicken and used frozen mixed vegetables. So easy and so good.
Great! Thanks for sharing 😀
Love those bowls!!
Thanks! They are cute individual crocks and from my local Fry’s (Kroger) of all places!
This looks so good! Can’t wait to try it out. Any other substitutions for the Herbes de Provence?
Oh sure –I think oregano and Tyme and sage if you have it.
Great, thank you Lina!!
For all low carb lovers substitute rutabaga for the potato! Yummmy!!!!
And maybe fathead breadsticks in place of the piecrust!
This recipe is excellent brushed w/ a mixture of butter, salt, rosemary, & oregano: https://porkrindsandbacongrease.com/2016/09/01/low-carb-breadsticks/
Yes! Great idea 👍
Thanks this looks amazing! Can’t wait to try it out.
Anyone try this with tofu instead of chicken, and vegetable broth?
Looks amazing and I’d love to try a vegan version. 🙂
Love your version dear. Can’t wait to try it. Love the presentation too!
Thanks mom!!! ❤️
Soup! It’s so good for cold weather! chicken soup , i love it! Thanks Lina :))
Great! Enjoy Tuan 😀 Thanks for stopping by.
I made this soup about a week ago and it was a HUGE hit. Thank you so much for the recipe. I plan on making it again! Yum!!
I am so glad! Thanks so much for coming back to share that. 😀
Lina- as always- your photography skills are amazing. My results never look anything like yours… you should have seen my sliced baking potatoes in particular!
Lol Mariel! I bet they tasted amazing though! Thanks for your nice comment 😀
I love your recipes. Any way they can all be compiled under a key word for all your fans to pull up in the future?
All my recipes are in this link. Thanks for reading! I appreciate it 🙂
I am not a big fan of pot pie because of the crust but I am glad to see a simple recipe where I can leave the crust away. I will try it and simply serve it fresh baked bread. Thanks!
Sounds great! Enjoy!
LIna, you never fail to amaze me with your fabulous ideas. You are such an inspiration! I tend to be more of a collector of recipes that a maker, but your ideas make me want to cook!
Ah that is the nicest comment! Thanks Melissa 😀
Lina, thank you for this recipe. I was trying to figure out what to do with all the leftover turkey. I’m going to use it in place of the chicken in this recipe. I have a box of Red Lobsters cheddar biscuits so I’ll be using those with this soup. Also, thank you for the link to ALL your recipes. Happy holidays to you and the H2Save team and your families.
Oh I am so glad this is timely for you Mary! I hope you enjoy it as much as we do. Have a wonderful holiday season and thanks for your sweet comment.
Made this last night! So good! Definitely will make again.