This fantastic recipe for Crock-Pot Chicken Pot Pie Soup is easy to make and oh so comforting to eat. Serve the soup with baked pie crust strips for dinner!
Slow Cooker Chicken Pot Pie Soup
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.
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Crock-Pot Chicken Pot Pie Soup Recipe
Equipment
- 6 Quart Crock-Pot or larger
Ingredients
- 1 Pound Cooked Chicken (diced or shredded)
- 2 Cups Diced Carrots
- 1 Cup Frozen Peas
- 1 Medium Yellow Onion (diced)
- ¼ Cup Unsalted Butter
- ⅛ Teaspoon Kosher Salt
- ⅛ Teaspoon Freshly Ground Black Pepper
- ¼ Teaspoon Garlic Powder
- 1 Pinch Dried Thyme
- 2 Whole Chicken Bouillon Cubes
- 4 Cups Milk
- 1 Cup Chicken Broth
- ½ Cup All-Purpose Flour
Instructions
- Add all ingredient but the flour to a 6 quart or larger slow cooker.
- Cook on low for 5 hours.
- Add in flour slowly whisking as you add.
- Add in more or less depending on how thick you want it.
- Cook on low for 1 additional hour.
- Serve.
i thought milk must be added to crock pots at the end. that it will curdle if left in there for hours. that’s what my Rival CrockPot instruction book says anyway. thoughts?
I thought that too at first but gave it a try. I cooked on low the entire time and had no issues.
Hi there! This recipe looks so tasty~ But I have a few questions: Can you use something else in place of bouillon? I never cook with it, and I don’t usually keep it. Also, I have cream of chicken soup, can I use that in this recipe in place of something or add it too the recipe without hurting the flavors or consistency?
Thanks
Yes. You could leave out the bouillon and butter and replace with the cream of chicken soup. You might try 2 cups milk at first and see if that is thick enough…if not add a little more milk to it gets to what you want.
I am uncomfortable using bullion cube also because of MSG
Does anyone know the nutritional contents?
Cooked chicken tends to dry out in the crock, esp for 5 hours even on low. Can I put raw chicken in cut in chunks?
If you put in cooked chicken with nothing else, yes it will dry out. You can add in raw chicken if you prefer. It might add a little more water to your recipe depending on the type of chicken you use.
It just goes to show that changing a recipe slightly you can end up with a completely different dish, looks like you enjoyed it.
I made this today and milk did seem to seperate but it tastes good and made the house smell good. I added some leftover corn I had as well as I browned my cube raw chicken before adding it. The crock pot was on low the entire time and when I went to stir in the flour the milk had already separated. 🙁
One tip I do have is that I mixed the flour into some milk (cold) and then into the crock pot. It doesn’t lump up that way and my soup had no lumps in it…
I wish I’d read the comments before I made this. It turned out awful, the milk curdled and gave it an awful taste. I will have to try it again and add the milk at the end
you add all the ingredients except the flour, THEN add the flour after 5 hours? just want to make sure i do it right 🙂
Am trying this recipe….based on comments i am nervous about the milk but did not do anything differently…i’ll see what happens! 🙂
So you add all the ingredients except for the flour. Cook it for 5 hours, then add the flour ( all purpose?) Then continue to cook an additional hour? Could I substitute a cup or two of milk for a heavier cream? Should the bouillon cubes be broken down before added to the soup? I’ve never cooked with them.
Yes flour after 5 hours , mix and then cook an hour longer to let it thicken some.
Yes you could substitute the milk for heavier cream.
The bouillon will naturally break apart in the liquid. no need to break it down.
I hope that helps.
I put this in the crockpot for 4 hours and the milk is completely curdled. Kinda disappointed cause it smells amazing.
I never use bouillon for soup but instead use a product that comes in a jar called “Better that Boullion.” It comes in many flavors-I always keep the vegetable based one on hand. It’s like a gel almost, and you store the jar in the frig after opening it the first time. Great stuff.
Pamela, I agree. I have tried the Better than Boullion Beef Base and it was the best.
So sad…..mine curdled after 5 hours on low. 🙁
I will try next time to add the milk near the end….and also add potatoes to make it a little more like “pot pie”. Can you still eat the soup if it curdles? It smells good…..
Made this today. It was delicious! I didn’t add thyme though since I had none. I also cut up 3 potatoes to add because its not pot pie without potatoes. I added more salt and pepper than it called for. 1/4 tsp instead of 1/8. Since I didn’t have all day I cooked it on high for 2 1/2 hours and 1 hour on high after that. After cooking the initial 2 1/2 hours I added about 1/2 to 3/4 cup of heavy cream to make it creamier and to thicken. Didn’t use flour. Turned out perfect! No problems separating. I see some had issues with their milk. Could be old milk or not as fresh or if you use skim milk I know thats different sometimes. I used 2% and had a good expiration date on it. The recipe isn’t the issue might even be your crock pots or you did something wrong. Sometimes when cooking we get frazzled and forget stuff etc. Thanks for the recipe its a keeper! Yum!
We have tried this before and it turned out great! Leftovers were great too. Just wondering if anyone has frozen the leftovers and how it turned out. I’ve never had a problem freezing things with milk but still a little weary.
Trying this today. Fingers crossed milk don’t go bad 🙁
This…was….awesome! So delicious! I had no problems with the milk at all. I stirred it every now and then, so maybe that made a difference? Other then that, I followed the recipe to the T. I will most likely add potatoes next time. Being pot pie fans, we loved this soup!
Thanks for the recipe 🙂
So glad you enjoyed the recipe Tara!
I made this today. After 3 hours, the milk completely curdled. I wish I had read the comments, I would have waited to put the milk in. The worst part is the money spent on everything! Grocery’s are NOT cheap! I wish you would put in the recipe that there is a possibility of the milk curdling.
Maybe the milk curdling (or not) is tied to the type of milk. Are you recommending whole, 2%, 1% or skim?
I used 2% and had no curdling.
I’ve made this twice in the last week. The first time my husband was skeptical because it was a new recipe, but he was the one that requested I make it again this week! I substituted corn and green beans instead of the carrots and peas because we don’t like carrots and peas. The soup was delicious! I didn’t have any trouble with adding the milk at the beginning.
So glad to hear you and your husband enjoyed this recipe Debbie 🙂
Did anyone freeze the leftovers? I’m making this for my toddler and would love to have some on hand to reheat from the freezer if she likes it! Also, I will be using whole milk since it is for her. Did anyone have trouble with the milk curdling with whole milk? Thanks!
How many people will this feed? I have 6 and am wondering if I should double it.
This recipe serves 6. I have updated the recipe to reflect that.
Quick, easy, fun garnish/add-on idea… Lay a pie crust out flat, crisp it up in the oven/toaster oven, break into large pcs,, and float it on top when serving it up…side note…canned evaporated milk might help solve the curdling problem some have run into….Best to All….😎
Turned out great! I used 4 cups of 2% milk, added 2 yellow potatoes (cubed). Followed exact cook times. Will make again!
So glad you enjoyed the recipe Amanda!