Crock Pot Chicken Pot Pie Soup
The ultimate cozy comfort meal made in your slow cooker. Try my healthy Crock-Pot chicken pot pie soup for an easy and nutritious dinner. You’ll also love my creamy chicken chili, pastina soup, and ground turkey vegetable soup.
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If you’re craving the creamy comfort of chicken pot pie without the fuss, this recipe for crock pot chicken pot pie soup is for you.
This super easy recipe is made right in your slow cooker. With simple ingredients and minimal prep, it’s the perfect warming dinner for nights when you don’t feel like cooking.
And it’s designed by a dietitian, so it’s loaded with protein and nutrition to keep you full and benefit your body.
The whole family will love this delicious and nutrient-dense soup. Scroll down to learn how to make it, and why it’s one of my favorite dinners as a dietitian.
Why you’ll love crockpot chicken pot pie soup
- Made in your Crock-pot or slow cooker so you can set it and forget it
- Super high in protein to keep you full and support muscle growth
- 9 grams of fiber in every bowl to support heart health, blood sugars, and digestion
- Easy to make with minimal prep and simple ingredients
- Creamy, cozy, and absolutely delicious
What makes this healthy
As a Registered Dietitian, I try to maximize the nutrition in all my recipes without sacrificing flavor and satisfaction.
Here’s how I tweaked this recipes for chicken pot pie soup in the slow cooker:
- No unnecessary cooking oil
- Lean chicken breast for more protein and less fat
- Big serving of frozen vegetables for fiber and micronutrients
- Smaller serving of cream and parmesan cheese for fewer calories
- Extra nutrition with baby spinach
Key ingredients
Scroll down to the recipe card for the full list of ingredients and instructions.
Here are some important ingredient notes and swaps:
- Chicken breasts: The recipe calls for boneless, skinless chicken breast for the most protein. You’re welcome to substitute for boneless, skinless chicken thighs if you’d prefer. You can also use pre-cooked rotisserie chicken to save time.
- Mixed frozen vegetables: I like the mix with small chopped carrots, green beans, corn, and peas, but you can use what you prefer.
- Yukon gold potatoes: This adds some fiber, energizing carbs, and creaminess. Substitute for white potatoes or sweet potatoes if needed.
- Better Than Bouillon: You’ll notice I often use Better-Than-Bouillon paste instead of regular broth, because I think it’s more flavorful. If you can’t find this particular brand of bouillon paste, you can use regular bouillon powder. Or, swap the water for chicken broth or bone broth.
- Half-and-half cream: Substitute for heavy cream or whole milk, depending on your goals and preferences.
- Baby spinach: This is optional, but a great way to add extra micronutrients and color.
How to make Crock-Pot chicken pot pie soup
Add chicken, vegetables, potato, onion, garlic, salt, pepper, thyme, red pepper flakes (if using), water, and Bouillon to your slow cooker. Stir and cover.
Cook for 4-hours on high or until your chicken can easily be pulled apart with a fork (cook longer as needed). Shred the chicken right in the pot, or shred on a cutting board and return it to the slow cooker.
Mix your flour and milk together in a small bowl or cup. Pour into the slow cooker and stir. Cook for another 60 or more minutes, or until soup is lightly bubbling and slightly thickened.
Stir in parmesan and baby spinach. Serve and enjoy!
Make it easier
- Use pre-chopped onions
- Swap freshly minced garlic for jarred
- Use rotisserie chicken for a shorter cooking time
- Buy pre-grated parmesan cheese
- Leave the baby spinach whole
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How to store leftovers
Let your crock-pot chicken pot pie soup cool to room temperature. Then, transfer to single serving food containers.
Store in the fridge for up to three days.
Store in the freezer for up to three months.
You can re-heat leftovers in the microwave or stovetop.
Common questions
Nope! Any brand of slow cooker will work for this recipe, or you could make it stovetop or in the pressure cooker. If you want to make chicken pot pie soup on the stove, sauté your vegetables in 2 tablespoons of oil before simmering your soup. You’ll also need to adjust the cook time depending on the cooking method you choose.
Yes! To make a dairy-free chicken pot pie soup, substitute the cream for coconut milk, and skip the parmesan cheese. Adjust seasonings as needed since parmesan adds some extra sodium and flavor.
You can substitute the Better-Than-Bouillon for regular bouillon powder if desired. Alternatively, you can use chicken broth instead of water.
Did you try this recipe?
Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.
Crock Pot Chicken Pot Pie Soup
Ingredients
- 3 boneless skinless chicken breasts
- 3 cups mixed frozen vegetables, peas, carrots, corn, and green beans
- 2 peeled Yukon gold potatoes, diced small
- 1 yellow onion, diced small
- 5 cloves garlic, minced
- 1 tsp salt
- black pepper, to taste
- 1 tsp dried thyme
- ½ tsp red pepper flakes, optional
- 3 ½ cups water
- 4 tsp Better Than Bouillon chicken flavor
- ½ cup half-and-half cream
- 2 Tbsp flour
- ½ cup grated parmesan
- 3 handfuls chopped baby spinach, optional
To serve
- biscuits or fresh bread
Equipment
Instructions
- Add chicken, vegetables, potato, onion, garlic, salt, pepper, thyme, red pepper flakes (if using), water, and Bouillon to your slow cooker. Stir and cover.
- Cook for 4-hours on high, or until your chicken can easily be pulled apart with a fork. Shred the chicken right in the pot, or shred on a cutting board and return it to the slow cooker.
- Mix your flour and milk together in a small bowl or cup. Pour into the slow cooker and stir. Cook for another 60 or more minutes or until soup is lightly bubbling and slightly thickened.
- Stir in parmesan and baby spinach. Serve and enjoy!
