Slow Cooker Chicken Pot Pie Soup

This hearty slow cooker chicken pot pie soup is not only incredibly delicious but is the ultimate comfort food. Loaded with tender chicken, soft vegetables, a creamy base and topped with buttery biscuits, this is going to be your new favorite slow cooker meal.

Chicken Pot Pie Slow Cooker Recipe

When I think of comfort food, chicken pot pie is on the top of my list. The crust and the creamy veggies/chicken inside. Mmmm, it’s so good.

But… if you’re like me, making chicken pot pie requires setting some time aside to make it. And, if you’re also like me, you know that some days, it’s just a win getting dinner on the table that isn’t cereal or pancakes. (If you know, you know). So, on those days that you’re craving chicken pot pie, but the dinner hour is going to be hectic, THIS slow cooker chicken pot pie soup recipe is for you my friend.

This recipe for chicken pot pie in the slow cooker is perhaps one of the easiest dinner recipes you can find here on my site. You literally dump ingredients into a slow cooker and go. Ready for the recipe? Keep reading.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Slow Cooker Chicken Pot Pie Soup?

• Chicken Thighs – I think I have mentioned this before but, my husband is not a huge fan of chicken. But, he does enjoy chicken thighs. So, in an effort to make this meal pleasing to everyone, I used chicken thighs instead of chicken breasts. And let me tell you, it is so. much. better.
• Cream of Chicken Soup – This is a soup recipe so you will use both cream of chicken soup and cream of celery soup. The combination of these two condensed soups really enhances the flavor.
• Cream of Celery Soup – Cream of celery soup adds a mild savory flavor that helps create a smooth, comforting sauce without overpowering the chicken.
• Russet Potatoes – I like to use russet potatoes for this recipe but you can also use red potatoes or Yukon gold potatoes.
• Milk – I’m a big fan of whole milk and use it all the time when cooking. The added fat gives a better flavor to your dishes. I also have 4 growing boys who need the calories and vitamins that is in whole milk, so that is what I use. Off topic but we are huge dairy lovers. Thank you, dairy farmers.
• Frozen Mixed Vegetables – When you’re going for a quick dump and go meal, the frozen vegetables sure make things quicker. I use the carrots, peas, corn and beans mix for this recipe.
• Biscuits – If you have time, I definitely recommend making my homemade buttermilk biscuits. They are life changing. However, if you don’t have time, you can just pop some Pilsbury Grands Biscuits in the oven dip in the soup.

SEASONINGS

• Seasoning Salt
• Oregano
• Garlic Powder
• Onion Powder
• Paprika
• Pepper
• Chicken Boullion Cube

Tools You’ll Need

• Slow Cooker
• Liquid Measuring Cup
• Measuring Cups & Spoons
• Can Opener
• Potato Peeler
• Slow Cooker Liners (optional)

Slow Cooker Chicken Pot Pie Soup Recipe

1. Spray the bottom of the slow cooker with cooking spray or line it with a slow cooker liner for easy cleanup.
2. Remove the skin from the chicken thighs and place them in the bottom of the slow cooker.
3. In a small bowl, combine the seasonings and sprinkle them evenly over the chicken.
4. In a mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and milk until smooth. Pour the mixture over the chicken.
5. Peel the potatoes, cut them into bite-sized pieces, and add them to the slow cooker along with the frozen vegetables.
6. Cover and cook on low for 6 hours or on high for 4 hours.
7. About 1½ hours before serving, remove the chicken from the slow cooker. Shred the meat and discard the bones, then return the chicken to the slow cooker and stir.
8. About 15 minutes before serving, bake the biscuits according to package directions.
9. Serve the warm biscuits over bowls of chicken pot pie soup and enjoy.

How to Store Slow Cooker Chicken Pot Pie Soup

Store in an airtight container in the refrigerator for up to 3 days. When you want to reheat the chicken pot pie soup, just pop it in the microwave for 1-2 minutes.