This chicken pot pie soup is a hands-off version of one of my favorite comfort foods. Heck, pot pie is nearly everyone’s favorite comfort food!
This soup iteration features all the rich, savory flavors of a classic chicken pot pie with the convenience of a set-it-and-forget-it slow cooker recipe that’s perfect for weeknights. The thick soup replicates the taste and texture of pot pie filling. And the flaky biscuits that sit on top replace traditional pie crust.
Recipe Highlights
- Fuss-free: Like all our crockpot recipes, the prep time is super short (in this case, it’s only 20 minutes). As a time bonus, there’s no need to saute the veggies ahead. I just add them to the slow cooker with the raw chicken and set it to a cook time of 6 hours on low, or 4 hours on high if I need it faster.
- Veggie-packed and high in protein: This dish is full of vegetables and provides 21 grams of protein per serving. It’s so rich and flavorful that even my picky eaters ask for seconds. I also love that it can easily be made gluten-free and dairy-free with gluten-free all-purpose flour, dairy-free butter, and almond milk to suit all my family’s dietary needs.
- Great for meal prep: This recipe makes a lot of soup, which I appreciate because I can enjoy the leftovers for the next few days.
A Few Stellar ingredients
- Low-sodium chicken broth – When I have a batch of homemade broth on hand, I use it. And when I don’t, store-bought low-sodium chicken stock and broth are what I choose
- Veggies – Celery, yellow onion, garlic cloves, and frozen mixed veggies (including frozen corn), green beans, peas, and carrots form the bulk of the soup, adding vitamins, nutrients, and fiber to help me reach my daily fiber goals and keep me full for hours
- Chicken breast – I always keep boneless skinless chicken breasts on hand (mostly for making the perfect skinless chicken breast to top my salad lunches) so that’s what I call for in this recipe
- Potatoes – I typically use Yukon gold potatoes for a buttery flavor, but Russet potatoes work well, too
- Heavy cream – this gets added at the end of the slow cooking time to make a creamy consistency. To lower the saturated fat, replace with half-and-half or whole milk
- Biscuits – the soup gets topped with flakey homemade biscuits (I use this biscuits recipe). You can also use a store-bought biscuit baking mix or refrigerated biscuits from a tube. Or, you can use my drop biscuits recipe.
Find the ingredient list with exact measurements in the recipe card below.
Control The Thickness With Broth
This soup is meant to be thick – like, just slightly thinner than traditional pot pie filling. However, if it is too thick for your liking, stir in ¼ to ½ cup of extra broth at the end of cooking. The soup does thicken even more as it cools, so you may want to add a little more broth when reheating leftovers, too.
Storing Those Delicious Leftovers
I love recipes that provide leftovers that I can enjoy the next day for an easy meal, and this is one of those recipes. After any leftover soup cools to room temperature, transfer it to an airtight container and store it in the fridge for up to 4 days.
Reheat the soup in a large pot or Dutch oven over medium-high heat on the stovetop. Individual portions of leftovers can also be reheated in the microwave. Add a splash of broth, heavy cream, whole milk, or half and half as needed to freshen the broth back up.
I don’t recommend freezing this chicken pot pie soup. The potatoes are likely to become grainy, and the dairy won’t thaw well.
Great Ways To Serve
I serve this creamy soup with Jess’ perfect homemade biscuits. They’re flakey and buttery, and emulate the pie crust of traditional pot pies wonderfully. Whether you make them from scratch or use store-bought refrigerated biscuits, definitely don’t skip the biscuits, as they’re essential for soaking up every last drop of the delicious soup. Personally, I add a smear of homemade butter and use the biscuits for dipping.
Similar to this family favorite chicken pot pie casserole, I serve this copycat Olive Garden salad on the side for extra veggies and to round out the meal.
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Slow Cooker Chicken Pot Pie Soup
A hands-off soup version of a classic comfort food dish, this pot pie soup is rich, creamy, and loaded with chicken and veggies. Serve bowls with a topping of homemade biscuits for a cozy weeknight dinner. Includes a gluten-free option.
Ingredients
For the Slow Cooker:
- 1–1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
- 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces (about 3 cups)
- 3–4 stalks celery, diced (about 1 cup)
- 1 small yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced (2-3 teaspoons)
- 1 12-ounce bag frozen mixed vegetables
- ⅓ cup heavy cream, to add at the end (may sub half-and-half)
- Homemade Biscuits (or use store-bought biscuits)
- Optional for garnish: chopped fresh parsley or fresh thyme leaves
For the Sauce:
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour (use gluten-free flour, if needed)
- 3 cups low-sodium chicken broth, divided
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried rosemary
Instructions
- To the slow cooker, add chicken, potatoes, celery, onion, garlic, and the frozen vegetables. Set aside.
- Make the sauce: In a large skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk together gently to form a paste. Add 1 cup chicken broth. Whisk until smooth then add the remaining 2 cups of broth. Increase the heat to medium-high and bring to a simmer.
- Continue to cook until slightly thickened, 4-6 minutes, whisking often. Remove the skillet from the heat, and stir in the thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary.
- Pour the thick sauce mixture over the ingredients in the slow cooker. Using a spatula, gently toss everything together.
- Cover and cook on the low setting for 6-7 hours or on the high setting for 4-5 hours.
- Just before serving, remove the lid and allow the soup mixture to stop simmering. Stir in the cream. If desired, add additional broth to reach desired thinness/thickness (see Notes). Adjust salt and pepper to taste.
- Serve the soup in bowls with Homemade Biscuits on top (or any baked biscuits of choice). Garnish with fresh parsley or fresh thyme, if desired.
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Notes
The soup is meant to be thick and just slightly thinner than traditional pot pie filling. However, if at the end of cooking, it is too thick for your liking, add an extra ¼ to ½ cup broth to thin it out slightly. The soup thickens even more as it cools, so you may want to add a little more broth when reheating leftovers.
For gluten-free, use an equal amount 1:1 gluten-free flour blend in place of the all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour.
The nutrition for a 1-cup serving of the soup without biscuits is: 262 calories, 11 g total fat (7 g sat fat), 198 mg sodium, 23 g carb (3 g fiber, 5 g sugar), 16 g protein, 60 mg cholesterol
Nutrition Information
- Serving Size: Per serving (1 cup soup with 1 biscuit)
- Calories: 464
- Fat: 20 g
- (Sat Fat: 12 g)
- Sodium: 670 mg
- Carbohydrate: 45 g
- (Fiber: 4 g
- Sugar: 8 g)
- Protein: 21 g
- Cholesterol: 84 mg
Dietary
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Recommendations for dairy free? Will cream of coconut change the flavor too much?
Yes, for dairy-free, we recommend using a plant-based butter to make the sauce and vegan half-and-half (or vegan unsweetened creamer) for adding at the end of the soup to get the same thickness and creaminess. You could try coconut milk or cream of coconut, though we haven’t tried it and we think it will change the flavor quite a bit.
Do you think this can be made with a milk alternative? We have a dairy allergy in the family. I am thinking light coconut milk. Any help appreciated.
Yes, for dairy-free, we recommend using a plant-based butter to make the sauce and vegan half-and-half (or vegan unsweetened creamer) for adding at the end of the soup to get the same thickness and creaminess. You could try coconut milk, though we haven’t tried it and we think it will change the flavor quite a bit.