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Black Friday 2018

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Slow Cooker Chicken Pot Pie Soup Recipe

Serves 4

Slow Cooker Chicken Pot Pie Soup

Ingredients

  • 2 lbs. raw chicken breast meat
  • 4 medium red potatoes, peeled, chopped in small pieces
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Herbes de Provence
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 and 1/2 cups heavy cream
  • 1/3 cup all purpose flour
  • 12 oz. bag frozen peas and carrots
  • 1 refrigerated pie crust *optional but yummy!

Directions

1

Cut chicken into one inch pieces and place in the slow cooker.

2

Add in chopped potatoes, celery, onion, and garlic.

3

Season with Herbs de Provence seasoning, salt & pepper. Pour in chicken broth.

4

Cover with lid, and cook for 4 hours on HIGH, or about 8 hours on LOW.

5

Stir and shred chicken.

6

Whisk together flour and heavy cream in a separate small bowl. Add mixture to slow cooker and stir. Stir in frozen peas/carrots.

7

Put lid back on and cook for another 45 min. Serve warm.

8

If serving soup with pie crusts, first roll out dough and use a small cup or cookie cutter to cut out circles. Bake in the oven according to package instructions.

45 Comments

 Love making soups in your slow cooker?

This meal has all the delicious flavors of a Chicken Pot Pie in a creamy, easy to make soup. When the weather starts to cool off this fall, you’ll want to warm up with a hearty meat and potato soup, and this one is a winner! Serve it with pieces of baked pie crust for a creative twist on classic comfort food.

Slow Cooker Chicken Pot Pie Soup

This hearty soup idea will become a family favorite all year long!

Ingredients

  • 2 lbs. raw chicken breast meat
  • 4 medium red potatoes, peeled, chopped in small pieces
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Herbes de Provence
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 and 1/2 cups heavy cream
  • 1/3 cup all purpose flour
  • 12 oz. bag frozen peas and carrots
  • 1 refrigerated pie crust *optional but yummy!

Directions

1

Cut chicken into one inch pieces and place in the slow cooker.

2

Add in chopped potatoes, celery, onion, and garlic.

3

Season with Herbs de Provence seasoning, salt & pepper. Pour in chicken broth.

4

Cover with lid, and cook for 4 hours on HIGH, or about 8 hours on LOW.

5

Stir and shred chicken.

6

Whisk together flour and heavy cream in a separate small bowl. Add mixture to slow cooker and stir. Stir in frozen peas/carrots.

7

Put lid back on and cook for another 45 min. Serve warm.

8

If serving soup with pie crusts, first roll out dough and use a small cup or cookie cutter to cut out circles. Bake in the oven according to package instructions.

Additional Notes

*Recipe adapted from BakedbyRachel.com

My mom made a similar soup for a family dinner last winter, and I just thought it was so delicious and  such a convenient way to make make homemade soup that tastes similar to chicken pot pie. It’s very versatile because you can always season the soup how you’d like, use different veggies, and throw in any leftover cooked chicken instead.

My kids LOVED this soup!

I liked that I could compile it all ahead of time, and have a warm meal waiting for us when we came home from football practice!


Written by Lina for Hip2Save. Lina is a proud mom of 2 kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.

Join The Discussion

Comments 45

  1. Tera

    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!

    • Lina D

      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.

  2. Laura

    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!!

    • Lina D

      Thanks Laura! That makes me so happy to hear that. 😀

  3. Meghan

    Looks yummy! Alternative for the heavy cream….milk??

    • Alison

      Maybe evaporated milk?

    • browniesmomma

      Yes I always use evaporated milk in place of heavy cream in recipes. I can not handle the heavy texture of the cream.

  4. Dee

    I love crock pot recipes .. thank you for sharing this!

    • Lina D

      Sure- enjoy Dee!

  5. kerri

    Heeeello !! That looks freakin delicious. I can’t wait to try. Thanks 😄

    • Lina D

      Ha thanks Kerri!

  6. mom2boys

    I love the idea to serve with the pie crust “cookies”! My boys would love that for dinner!

    • Lina D

      Yes my kids liked that part! 😀

    • Bon

      I just cut pie triangles (slices) and baked them so there’s no waste. Yummy! Thanks Lina!!!

      • Lina D

        Great idea!

  7. Krisp

    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!

    • Jen D

      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?

  8. cindy b

    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.

    • Lina D

      Great! Thanks for sharing 😀

  9. Lo

    Love those bowls!!

    • Lina D

      Thanks! They are cute individual crocks and from my local Fry’s (Kroger) of all places!

  10. Ginger

    This looks so good! Can’t wait to try it out. Any other substitutions for the Herbes de Provence?

  11. BrandiK

    For all low carb lovers substitute rutabaga for the potato! Yummmy!!!!

  12. Sara

    Thanks this looks amazing! Can’t wait to try it out.

    • Lina D

      Thanks Sara!

  13. Ghia

    Anyone try this with tofu instead of chicken, and vegetable broth?
    Looks amazing and I’d love to try a vegan version. 🙂

  14. Norma M.

    Love your version dear. Can’t wait to try it. Love the presentation too!

    • Lina D

      Thanks mom!!! ❤️

  15. Tuan Tran

    Soup! It’s so good for cold weather! chicken soup , i love it! Thanks Lina :))

    • Lina D

      Great! Enjoy Tuan 😀 Thanks for stopping by.

  16. Mary Kay

    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!!

    • Lina D

      I am so glad! Thanks so much for coming back to share that. 😀

  17. Mariel

    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!

    • Lina D

      Lol Mariel! I bet they tasted amazing though! Thanks for your nice comment 😀

  18. Danette

    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?

  19. Vicky

    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!

    • Lina D

      Sounds great! Enjoy!

  20. Melissa

    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!

    • Lina D

      Ah that is the nicest comment! Thanks Melissa 😀

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