There’s something incredibly comforting about a warm, hearty bowl of chicken pot pie soup, especially when it’s made effortlessly in a slow cooker. This recipe combines the classic flavors of a traditional chicken pot pie in a creamy, satisfying soup form that’s perfect for busy days or cozy nights. Using tender chicken breast, tender potatoes, and a medley of vegetables, this dish brings a beautiful balance of protein, carbs, and nutrients to your table. The slow cooker allows all the flavors to meld beautifully over several hours, creating a rich, velvety broth that feels indulgent yet nourishing.
This soup is an excellent choice for those who want the taste of a comforting classic without the fuss of making pie crust or spending hours in the kitchen. It’s versatile, too — you can customize it with your favorite veggies or swap ingredients to suit dietary preferences. Whether you’re serving it for a family dinner or meal prepping for the week ahead, this slow cooker chicken pot pie soup promises satisfying flavor with minimal effort. It’s a wonderful way to enjoy the homestyle goodness of chicken pot pie in a lighter, soup-based version.
Ingredients
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 cups red potatoes, cubed
- 16 ounces frozen mixed vegetables
- 2 ½ cups water
- 3 tablespoons chicken bouillon paste
- 1 ½ cups whole milk
- ¾ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Servings: 6
Instructions
Lightly grease the container of your slow cooker to prevent sticking.
In a small bowl, whisk together the milk, flour, onion powder, garlic powder, sea salt, and black pepper until smooth.
In a 3 or 4-quart saucepan, bring the water to a boil. Add the chicken bouillon paste and whisk until completely dissolved.
Gradually add the milk and flour mixture to the saucepan, whisking frequently over medium heat until the sauce thickens, about 3 minutes. Remove from heat.
Place the cubed chicken breasts, potatoes, and frozen mixed vegetables into the slow cooker.
Pour the prepared sauce over the ingredients in the slow cooker and stir to combine everything evenly.
Cover and cook on high for 3 to 4 hours or on low for 6 hours, stirring occasionally, until the chicken is fully cooked and the potatoes are tender.
In the last 30 minutes of cooking, slightly tilt the lid to allow moisture to escape, which helps thicken the sauce.
Serve the soup warm, seasoning to taste, and enjoy the rich, comforting flavors.
Nutritional and Dietary Notes
This soup provides a good balance of protein from the chicken and carbohydrates from the potatoes, along with vitamins and minerals supplied by the mixed vegetables. The creamy sauce adds satisfying richness without being overly heavy. Using whole milk offers additional calcium and vitamin D, but you could substitute with a plant-based milk for a dairy-free option. The flour thickens the broth and adds some carbs; gluten-free flour can be used for those with gluten sensitivity. While the bouillon adds flavor, be mindful of its sodium content if you need to limit salt intake. Overall, this meal is filling, nutritious, and can easily fit into a variety of dietary needs with minor adjustments.
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