Cozy Up with Crockpot Chicken Pot Pie Soup!
Get ready to embrace ultimate comfort with a dish that’s both incredibly flavorful and wonderfully easy to make! This Crockpot Chicken Pot Pie Soup is a rich and comforting dish that brings all the flavors of a classic pot pie in an easy, slow-cooked soup. Imagine coming home to the warm, inviting aroma of a hearty meal that’s been simmering to perfection all day – pure bliss!
This soup is absolutely loaded with tender chicken, hearty vegetables, and a creamy broth, making it the ideal meal for those cozy dinners on chilly nights. It’s the kind of dish that warms you from the inside out, reminding you of simpler times and delicious home cooking. Plus, the magic of the slow cooker means minimal effort for maximum flavor, letting you enjoy your evening while dinner practically makes itself.
And here’s a little secret: this Crockpot Chicken Pot Pie Soup is also great for your meal planning for Back to School! As schedules get hectic, having a delicious, wholesome, and easy meal ready to go is a lifesaver. So, get ready to add this comforting classic to your rotation – your family will thank you!
More Weeknight Soup Recipes:
Rotisserie Chicken & Rice Soup: Just the name of this Rotisserie Chicken & Rice Soup is enough to make your mouth water! What’s even better is that it is a quick and easy soup to make using your Instant Pot. This yummy recipe uses only a few ingredients and is guaranteed to become a family favorite!
Instant Pot Lasagna Soup: There’s nothing quite like a warm bowl of soup on a cold winter’s day. This Instant Pot Lasagna Soup is the perfect comfort food, combining the flavors of classic lasagna in a hearty and satisfying soup. It’s a delicious and easy-to-make meal that’s perfect for busy weeknights.
Instant Pot Lobster & Crab Bisque Recipe: If your family loves seafood, they will love this delicious lobster and crab bisque! It may seem like a lot of steps, but they are quick steps due to the Instant Pot. The longest part of the recipe is waiting for the Instant Pot to reach temperature.
Instant Pot Cheeseburger Soup: Need an easy weeknight recipe? If you have picky eaters as I do, everyone will love this soup! What’s not to love about Cheeseburger Soup made in the Instant Pot? It is quick, easy, AND has all the deliciousness of a yummy cheeseburger!
Instant Pot Sante Fe Chicken Soup: Your family will love this flavorful soup! In about 30 minutes, you can make this Santa Fe Chicken Soup in your Instant Pot. It’s the perfect weeknight meal!
You will need the following items to make this recipe:
Slow cooker, measuring cups and spoons, cutting board, knife, baking sheet
Ingredients:
- 1 ½ lb chicken breasts, cut in half to cook faster
- 12 oz bag frozen mixed vegetables
- 4 medium potatoes, peeled and cut into ½ inch cubes
- 1 medium onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp cornstarch
- Biscuits to top
- 1 tsp garlic powder
- Salt and pepper to taste
Directions:
- Peel and dice the potatoes, and dice the onion.
- Add the chicken breast to the bottom of the crockpot, season with garlic, salt, and pepper.
- Top with onions, potatoes, then mixed veggies. Then pour in the chicken broth.
- Cook on high for 2 ½ hours, remove the chicken and cut or shred into small chunks.
- Return the chicken to the crockpot.
- Mix the heavy cream and cornstarch until smooth, then pour the mixture into the crockpot. Give everything a good stir.
- Continue cooking on high for 30 more minutes.
- Prepare your biscuits and serve a bowl with a biscuit or two.
NOTE: I used refrigerated biscuits – baked on a nonstick baking sheet in a 350-degree preheated oven for 13 minutes.
Print the Recipe:
Crockpot Chicken Pot Pie Soup
This Crockpot Chicken Pot Pie Soup is a rich and comforting dish that captures all the flavors of a classic pot pie in a simple, slow-cooked soup. Packed with tender chicken, hearty vegetables, and a creamy broth, it’s ideal for cozy dinners on chilly nights.
Ingredients
- 1 ½ lb chicken breasts, cut in half to cook faster
- 12 oz bag frozen mixed vegetables
- 4 medium potatoes, peeled and cut into ½ inch cubes
- 1 medium onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp cornstarch
- Biscuits to top
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Peel and dice the potatoes, and dice the onion.
- Add the chicken breast to the bottom of the crockpot, season with garlic, salt, and pepper.
- Top with onions, potatoes, then mixed veggies. Then pour in the chicken broth.
- Cook on high for 2 ½ hours, remove the chicken and cut or shred into small chunks.
- Return the chicken to the crockpot.
- Mix heavy cream and cornstarch until no longer lumpy, then pour into the crockpot. Give everything a good stir.
- Continue cooking on high for 30 more minutes.
- Prepare your biscuits and serve a bowl with a biscuit or two.
NOTE: I used refrigerated biscuits - baked on a nonstick baking sheet in a 350-degree preheated oven for 13 minutes.
Pin it for Later!
