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This crockpot recipe for Slow Cooker Chicken Pot Pie Soup is hearty dinner idea for chilly nights. Serve with puff pastry breadsticks instead of pie crust!

Last spring, Christine and I met with one of my friends at a soup restaurant for dinner. One of the soups that they had on the menu was chicken pot pie soup. I had never heard of it, but since we love chicken pot pie, we decided to try the soup…and were disappointed.

We all agreed that a homemade version would be much better. With the cooler temps we’ve been having, it was the perfect time to try making it. The slow cooker chicken pot pie soup turned out great and I served it with thin, crispy puff pastry Italian breadsticks.

For this soup, you need cream of chicken base. I used the store-bought, condensed cream of chicken soup, but you can make homemade cream of chicken soup if you prefer.

Cut two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot.

Top with about 2 1/2 cups of frozen, mixed vegetables. Mine included carrots, peas, corn and beans.

Then, add 3 cups of cubed potatoes.

Top it all with cream of chicken soup.

Mix it together and cook on high for about 6 hours.

Although the soup will thicken a bit as it cools, you can thicken it more if you want using 1/2 cup of instant mashed potato flakes or by using cornstarch. To use cornstarch to thicken the soup, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water.

Stir the mixture into the chicken pot pie soup. Put the lid back on the crockpot and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly.

If your crockpot isn’t that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes.

Ladle the soups into bowls. Add some puff pastry, Italian breadsticks or biscuits in place of the chicken pot pie crust.

I took my breadstick and broke it into pieces on top of my soup. Here is the recipe for Crispy Italian Breadsticks.

We really enjoyed this hearty meal! A bowl of hot slow cooker chicken pot pie soup is perfect for chilly fall and winter evenings.

Continue to Content Slow Cooker Chicken Pot Pie Soup Recipe Yield: 8 Prep Time: 10 minutes Cook Time: 6 hours Total Time: 6 hours 10 minutes This crockpot recipe for Slow Cooker Chicken Pot Pie Soup is hearty dinner idea for chilly nights. Serve with puff pastry breadsticks instead of pie crust!﻿ Print Ingredients Slow Cooker Chicken Pot Pie Soup: 2 lbs boneless skinless chicken breasts

2 1/2 cups frozen mixed vegetables

3 cups cubed potatoes

2 cans condensed cream of chicken soup

1 cup water

Optional: 1/2 cup instant mashed potato flakes OR 2 tbsp cornstarch + 3 tbps cold water Instructions Slow Cooker Chicken Pot Pie Soup: Start by cutting about two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot. Top with about 2 1/2 cups of frozen, mixed vegetables. Add 3 cups of cubed potatoes. Top it all with about 3 1/2 cups of cream of chicken soup. Mix it all together and cook on high for about 6 hours. Although the soup will thicken a bit as it cools, you can thicken it more if you want using 1/2 cup of instant mashed potato flakes or using cornstarch. To use cornstarch, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly. If your crockpot isn't that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes. Nutrition Information: Yield: 8 Serving Size: 1 grams

Amount Per Serving: Unsaturated Fat: 0g

Got soup on the mind? Here are a few more recipes to try:

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Chicken and Ham Wild Rice Soup

Pizza Soup with Homemade Croutons

Slow Cooker White Chicken Chili