Easy Crock Pot Chicken Pot Pie Soup is perfect for a cold winter’s night. Full of healthy, hearty ingredients in a nourishing bowl of soup.
Easy Crock Pot Chicken Pot Pie Soup
The fall and winter months are the perfect excuse to warm up with a bowl of my Easy Crock Pot Chicken Pot Pie Soup. This soup is packed with wholesome and hearty flavors in a warming rich and creamy soup – the perfect way to end a cold day.
When it comes to straight forward cooking, there is no better way to cook soup than in your crock pot. Simply toss the ingredients into the pot and let the slow cooker do all the hard work during the day. At the end of it you will have a delicious dinner of slow cooker chicken pot pie soup.
This chicken pot pie soup in the crock pot is packed full of nutritious veggies, making it real easy to reach your 5-a-day. Not only is my slow cooker chicken pot pie soup tasty, but this versatile recipe is easily adapted so you can add the vegetables you and your family enjoy eating.
Can you put raw chicken in a crock pot?
Yes you can put raw chicken in a crock pot and cook on the low setting for 4-6 hours. The less other ingredients you have in the slow cooker the less time it will need to cook. The temperature that your slow cooker or crock pot reaches is high enough to safely cook chicken both on and off the bone.
What’s the difference between chicken pie and chicken pot pie?
Chicken pies are made with a pastry base and top crust, with a chicken filling. A chicken pot pie recipe is traditionally made with lots of vegetables, almost like a chicken stew, and has a top pastry crust only.
How to cook chicken pot pie soup in crock pot:
- Place the chicken breasts in the bowl of the slow cooker and season with salt, sage, black pepper, parsley, and thyme.
- Pour over the chicken broth and add the potatoes, corn, green beans, onion, carrot, and celery stalk. Give everything a good stir to mix ingredients.
- Place the lid on the slow cooker and cook on low for 4 to 6 hours.
- Thirty minutes before serving, remove the chicken from slow cooker and shred with a fork.
- Combine cold milk and cornstarch and whisk to remove lumps. Add the milk mixture and shredded chicken into the slow cooker and stir to combine.
- Turn the slow cooker to the high setting and heat until simmering, stirring occasionally.
- Allow the soup to simmer for 5 minutes, then turn down the heat and rest for 5 minutes before serving.
Recipe ingredients & flavor variations:
- CHICKEN BREASTS: I like to use boneless, skinless chicken breasts in my slow cooker chicken pot pie soup as when they cook slowly the meat becomes really tender. You can use any boneless chicken in this recipe. Boneless, skinless chicken thighs are a great way to easily and affordably add in some dark meat and extra flavor to the soup.
- CHICKEN BROTH: the recipe calls for Chicken Broth, but Chicken Stock can be substituted.
- HERBS: the soup is flavored with sage, parsley and thyme. You can use either dried or fresh herbs, whichever you have to hand.
- FRESH VEGETABLES: potatoes, onion, carrot and celery are added to the soup both for flavor and to add a real heartiness to the soup. This is a versatile recipe so you can add in any other veggies that your family enjoy eating. For example you could add sweet potato; squash; bell peppers; zucchini; the list is endless.
- FROZEN VEGETABLES: frozen corn and frozen green beans are also added to the soup. Frozen veggies are great way of upping the veg count in any meal. Again, feel free to experiment and add the vegetables that your family like to eat.
- MILK: I use milk in this recipe to keep the soup a little lighter, I add it in the last hour of cooking. If you prefer a richer, creamier soup you can substitute the milk for heavy cream to make it thicker and creamier! But if adding cream add it just before serving otherwise you risk the cream splitting.
Can you use Rotisserie Chicken in this recipe?
Yes you can! Buy one already cooked and shred it yourself. Also worth checking the prepared meats section, as my supermarket sells containers of already shredded rotisserie chicken that you can pour right into the crock pot.
I also have a recipe for Instant Pot Poached Chicken if you’re looking for a way to add cooked chicken to this recipe.
How do you thicken up Chicken Pot Pie?
I prefer to use cornstarch to thicken up my chicken pot pie, although flour or mashed potatoes will also work. It really comes down to preference.
Mix 1/4 cup cornstarch with a cup of water (or chicken broth) until the cornstarch has dissolved, then add to the crock pot. Don’t be tempted to add the cornstarch straight into the pot as you will end up with lumps. Always dissolve the cornstarch in liquid first.
Crock Pot Chicken Pot Pie Recipe Tips
- Use a crockpot liner to make cleaning up easier!
- Everything is cooked in the slow cooker, which cuts down on the washing up, exactly what you need after a busy day.
- If you have a busy day ahead of you, prepare everything the night before, then pop all the ingredients into the slow cooker in the morning. Leave the soup bubbling away all day and you will have a meal ready and waiting for you at dinner time.
How to make ahead Freezer Crock Pot Chicken Pot Pie (uncooked):
Gather all of your ingredients, with the exception of the fresh potatoes, and combine in a gallon sized Ziplock freezer bag. Fresh potatoes do not freeze well, so substitute those with frozen hashbrowns or chop and add fresh potatoes the day you are cooking in the crockpot.
Be sure to clearly label the bag with the contents inside and the date you placed it in the freezer! When ready to cook remove the bag from the freezer and defrost thoroughly before making the soup.
How to Store Leftover Chicken Pot Pie:
Store leftovers in an airtight container, in the refrigerator. It will keep for 3-5 days.
How to freeze leftover Chicken Pot Pie:
Allow leftovers to cool completely then place in an airtight container. Clearly label the container with the contents and date and store in the freezer for up to 2 months.
How to reheat Chicken Pot Pie:
When reheating my chicken pot pie soup, I prefer to reheat it on the stovetop for a few minutes until the desired temperature is reached. You can also reheat in the oven or microwave until the desired temperature is reached.
This nutritious and warming bowl of soup is a meal on it’s own. If I were to serve anything with the soup I’d keep things simple and go for some crusty bread or garlic bread. My Sprite Biscuits would be ideal as they are quick to make and can be baking in the oven while I finish off the soup.
Don’t miss these additional delicious soup recipes here at When is Dinner:
- Instant Pot Potato Soup
- Broccoli and Cheese Soup with Chicken & Rice
- Crock Pot Chipotle Chicken Tortilla Soup
- Homemade Chicken Noodle Soup
- Zuppa Toscana
- Crock Pot Potato Soup
- Chicken and Rice Soup
- 2 boneless skinless chicken breasts
- 1 ½ teaspoons salt
- 1 teaspoon sage
- 1 teaspoon black pepper
- 1 tablespoon parsley
- 1 tablespoon thyme
- 2 cups chicken broth
- 2 medium potatoes peeled and diced
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 small onion diced
- 1 carrot peeled and diced
- 1 celery stalk peeled and diced
- 2 cups milk
- 2 tablespoons cornstarch
Amount Per Serving: Calories: 221Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 927mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 19g