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–+ servings
Creamy chicken pot pie soup with chunks of chicken, potatoes, carrots, peas, and corn in a rich, comforting broth.

Slow Cooker Chicken Pot Pie Soup

A comforting, creamy soup that delivers all the nostalgic flavors of chicken pot pie with almost no hands-on effort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 12
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.4 pounds boneless skinless chicken breasts cut into bite-size cubes for even cooking
  • 2 ½ cups red potatoes peeled if desired and diced into small chunks
  • 20 ounces frozen mixed vegetables kept frozen until added for texture
  • 3 cups water used as the soup base liquid
  • 3 ½ tablespoons chicken bouillon paste adds deep savory flavor
  • 1 ¾ cups whole milk creates a rich and creamy consistency
  • ⅞ cup all-purpose flour thickens the soup base smoothly
  • ¾ teaspoon garlic powder adds gentle background flavor
  • ¾ teaspoon onion powder enhances savory notes without texture
  • ¾ teaspoon fine sea salt balances the creaminess
  • ½ teaspoon freshly ground black pepper adds mild warmth

Equipment

  • 1 Slow Cooker 5 to 6 quart size works best to comfortably hold the full batch
  • 1 Saucepan 5-quart saucepan for preparing the thickened soup base
  • 1 Whisk Essential for creating a smooth, lump-free sauce
  • 1 Measuring Cups and Spoons Used for accurate measuring of flour, milk, and bouillon
  • 1 Ladle Helpful for serving the soup neatly into bowls

Method
 

  1. Lightly coat the inside of your slow cooker with nonstick spray or oil.
  2. Whisk the milk, flour, garlic powder, onion powder, salt, and pepper together in a bowl until smooth.
  3. Bring the water to a rolling boil in a saucepan over high heat.
  4. Stir in the chicken bouillon paste until fully dissolved.
  5. Slowly whisk the milk mixture into the saucepan until combined and smooth.
  6. Reduce to medium heat and cook, whisking constantly, until the sauce thickens enough to coat a spoon.
  7. Remove the saucepan from the heat once thickened.
  8. Place the chicken, potatoes, and frozen vegetables into the prepared slow cooker.
  9. Pour the thickened soup base over the ingredients and stir gently to combine.
  10. Cover and cook on low for 6 hours or high for 3–4 hours, stirring occasionally, until chicken is cooked and potatoes are tender.
  11. During the final 30 minutes, shift the lid slightly to allow steam to escape and thicken the soup further.
  12. Taste, adjust seasoning if needed, and serve hot.

Nutrition

Serving: 240gCalories: 215kcalCarbohydrates: 18gProtein: 25gFat: 4.6gSaturated Fat: 1.8gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.7gCholesterol: 58mgSodium: 645mgPotassium: 275mgFiber: 2.4gSugar: 2.9gVitamin A: 1550IUVitamin C: 13mgCalcium: 58mgIron: 0.9mg

Notes

This soup brings the cozy comfort of a classic pot pie without the extra work. It’s perfect for busy days when you want dinner waiting and warmth in every spoonful.

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