This Slow Cooker Chicken Pot Pie Soup has all of the comforting flavors of the traditional dish that you love without the work!
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Slow Cooker Chicken Pot Pie Soup
Nothing says fall like a warm bowl of creamy and delicious soup. This Slow Cooker Chicken Pot Pie Soup has all of the comforting flavors that you love from the traditional recipe without all of the work. Pair it with a buttery homemade biscuit topped with homemade strawberry jam and you’ve got yourself an amazing dinner for a crisp and cozy weeknight.
I love using my slow cooker for soups because they’re filling, frugal, healthy and incredibly versatile. It’s so much easier for me to get dinner in the slow cooker in the morning rather than trying to rush around in the evening to get everything done and on the table in a timely manner. Who’s with me?
My slow cooker and Instant Pot are the most effective kitchen tools that I have for being able to cook homemade meals without a lot of hassle and I always love finding new recipes for them. If you’re like me and you are always on the look out for new slow cooker recipes, then be sure to check out the links below. Enjoy the recipe friends!
How to make Slow Cooker Chicken Pot Pie Soup:
Place the chicken breasts in slow cooker. Season with salt and pepper.
Add chicken broth.
Add potatoes, frozen veggies, onion, and celery stalk. Stir to mix ingredients.
Place lid on the slow cooker and cook on low for 6-8 hours.
Thirty minutes before serving, combine cold milk and cornstarch. Whisk to remove lumps. Set aside.
Next, remove chicken from slow cooker and shred with a fork.
Add milk mixture and shredded chicken into slow cooker and stir to combine.
Turn slow cooker to high and heat until simmering, stirring occasionally. Allow the soup to simmer for 5 minutes, then turn down heat and let soup rest for 5 minutes before serving.
Need more Slow Cooker Soup Recipes?
Slow Cooker Cheeseburger Soup
Slow Cooker Beef and Vegetable Soup
Slow Cooker Chicken Noodle Soup
Slow Cooker Corn and Potato Chowder
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Slow Cooker Chicken Pot Pie Soup
Equipment
Ingredients
- 2 boneless skinless chicken breasts
- salt and pepper to taste
- 2 cups chicken broth
- 2 medium potatoes peeled and diced
- 2-3 cups frozen mixed veggies
- 1 small onion diced
- 1 celery stalk peeled and diced
- 2 cups milk
- 2 tablespoons cornstarch
Instructions
- Place the chicken breasts in slow cooker. Season with salt and pepper.
- Add chicken broth.
- Add potatoes, frozen veggies, onion, and celery stalk. Stir to mix ingredients.
- Place lid on the slow cooker and cook on low for 6-8 hours.
- Thirty minutes before serving, combine cold milk and cornstarch. Whisk to remove lumps. Set aside.
- Next, remove chicken from slow cooker and shred with a fork.
- Pour milk mixture and shredded chicken into slow cooker and stir to combine.
- Turn slow cooker to high and heat until simmering, stirring occasionally. Allow the soup to simmer for 5 minutes, then turn down heat and let soup rest for 5 minutes before serving.
Nutrition
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