My husband loves chicken pot pie. He loves me to make chicken pot pie. Not feeling well myself and having a small one that also was sick, I decided to change up my normal recipe and make it into a soup. Hot soup on a cold night is the best. I took my regular recipe and added more milk and left out the crust. I grilled a little sourdough bread to dip in the soup and it turned out perfect.

Freezer Meal: Add cooked chicken, peas, carrots, onions, butter and spices to ziploc bag.
Instructions for outside of bag: Add 4 cups milk and 1 cup chicken broth. Cook on low for 5 hours. Add 1/2-3/4 Cup flour and whisk well. Cook 1 additional hour on low.

Crock-Pot Chicken Pot Pie Soup

Crock-Pot Chicken Pot Pie Soup


1 to 1.5 lbs Cooked Chicken, chunked or shredded
2 Cups Chopped Carrots
1 Cup Frozen Peas
1 Small Onion , chopped
3 Tablespoons Stick Butter
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Garlic
Pinch of Thyme
2 Chicken Bouillon Cubes
4 Cups White Milk
1 Cup Chicken Broth
1/2-3/4 Cup Flour


  1. Add all ingredient but the flour to the crock-pot.
  2. Cook on low for 5 hours.
  3. Add in flour slowly whisking as you add.
  4. Add in more or less depending on how thick you want it.
  5. Cook on low for 1 additional hour.
  6. Serve.