Crockpot Chicken Pot Pie Soup

This Crockpot Chicken Pot Pie Soup brings all the cozy flavors of a classic chicken pot pie into one creamy, comforting bowl. With juicy chicken, hearty potatoes, and a creamy base, it tastes like the inside of a pot pie—no crust required.

It’s the kind of meal that feels homemade and hearty without requiring hours in the kitchen. Perfect for family dinners or make-ahead lunches, it’s a high-reward meal that you can serve with warm biscuits on top!

How to make Easy Crockpot Chicken Pot Pie Soup

Makes approximately 4 servings

Equipment Needed

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

Step-by-Step Process

1. Peel and dice the potatoes, and dice the onion.

2. Add the chicken breast to the bottom of the crockpot, season with garlic, salt, and pepper.

3. Top with onions, potatoes, then mixed veggies. Then pour in the chicken broth.

4. Cook on high for 2 ½ hours, remove the chicken and cut or shred into small chunks.

5. Return the chicken to the crockpot.

6. Mix heavy cream and cornstarch until no longer lumpy, then pour into the crockpot. Give everything a good stir.

7. Continue cooking on high for 30 more minutes.

8. Prepare your biscuits and serve a bowl with a biscuit or two.

Helpful Tips for the Best Crockpot Chicken Pot Pie Soup

• Season early: Flavor builds as it slow cooks.
• Use frozen veggies: No need to thaw before adding.
• Stir after adding cream: Helps the soup thicken evenly.
• Cook biscuits separately: Prevents them from becoming soggy.
• Let soup rest briefly: Thickens even more before serving.

Crockpot Chicken Pot Pie Soup

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This Crockpot Chicken Pot Pie Soup is an easy slow cooker recipe made with tender chicken, vegetables, and a creamy broth—perfect for cozy nights.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

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

1. Peel and dice the potatoes, and dice the onion.
2. Add the chicken breast to the bottom of the crockpot, season with garlic, salt, and pepper.
3. Top with onions, potatoes, then mixed veggies. Then pour in the chicken broth.
4. Cook on high for 2 ½ hours, remove the chicken and cut or shred into small chunks.
5. Return the chicken to the crockpot.
6. Mix heavy cream and cornstarch until no longer lumpy, then pour into the crockpot. Give everything a good stir.
7. Continue cooking on high for 30 more minutes.
8. Prepare your biscuits and serve a bowl with a biscuit or two.

Notes

I used refrigerated biscuits - baked on a nonstick baking sheet in a 350 degree preheated oven for 13 minutes.