1. Can I make this chicken pot pie soup without a slow cooker?

Yes, you can! Simply follow the same steps using a large pot or Dutch oven. Simmer the soup over low heat for about 60–90 minutes, stirring occasionally, until the chicken is fully cooked and the potatoes are tender.

2. How do I know when the chicken is fully cooked?

The chicken is done when it is opaque all the way through and reaches an internal temperature of 165°F. It should be easy to cut or shred with a fork.

3. Can I freeze this soup for meal prep?

Absolutely. Let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.

4. What can I use instead of flour to thicken the soup?

You can substitute cornstarch (use half the amount) or a gluten-free all-purpose flour if you’re avoiding gluten. Just ensure it’s whisked well to avoid lumps.

Cozy Slow Cooker Chicken Pot Pie Soup

Name: Cozy Slow Cooker Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 pounds chicken breasts (boneless, skinless, cubed); 2 cups red potatoes, cubed; 16 ounces mixed vegetables (frozen); 2 ½ cups water; 3 tablespoons chicken bouillon paste; 1 ½ cups whole milk; ¾ cup all-purpose flour; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper

Description

Creamy and comforting slow cooker chicken pot pie soup made from scratch with no canned ingredients. Perfect for beginners seeking a hearty, healthy meal.

Ingredients

Scale

2 pounds chicken breasts (boneless, skinless, cubed)
2 cups red potatoes, cubed
16 ounces mixed vegetables (frozen)
2 ½ cups water
3 tablespoons chicken bouillon paste
1 ½ cups whole milk
¾ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

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Instructions

Lightly grease the inside of a slow cooker to prevent sticking.
In a medium bowl, whisk together milk, flour, garlic powder, onion powder, sea salt, and black pepper until smooth.
In a saucepan, bring water to a boil and whisk in the chicken bouillon until dissolved.
Add the milk and flour mixture to the saucepan and cook over medium heat, whisking until thickened (about 3 minutes).
Add cubed chicken, diced potatoes, and frozen mixed vegetables to the greased slow cooker.
Pour the thickened soup base over the chicken and vegetables and stir to combine.
Cover and cook on high for 3–4 hours or on low for 6 hours, stirring occasionally, until chicken is cooked and potatoes are tender.
In the last 30 minutes, prop the lid slightly open to help the soup thicken.
Taste, adjust seasonings if needed, and serve warm.

Notes

If using rotisserie chicken, add it during the last hour of cooking.
For a gluten-free version, use all-purpose gluten-free flour.
Soup can be stored in the fridge for 5 days or frozen for up to 2 months.
Reheat gently on the stove or in the microwave, stirring often.
Yukon gold or russet potatoes can replace red potatoes.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 212
Sugar: 2.7g
Sodium: 628mg
Fat: 4.4g
Saturated Fat: 1.7g
Unsaturated Fat: 2.1g
Trans Fat: 0g
Carbohydrates: 17.5g
Fiber: 2.2g
Protein: 24.5g
Cholesterol: 55mg