Chicken pot pie soup in the slow cooker tastes just like the classic baked version, but is much simpler to make! You only need a handful of healthy ingredients to make a delicious, hearty soup packed with chicken, veggies, and creamy broth. Add a buttery biscuit and enjoy!

Slow Cooker Chicken Pot Pie Soup bowl served with a spoon

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What’s To Love About This Recipe

In this recipe, you’ll get all the cozy flavors of a chicken pot pie in soup form. It tastes just like a traditional pot pie filling!
The ingredients here are perfectly portioned for two, leaving no waste. This is an ideal recipe for small households or small children, but also super easy to double to feed a larger group.
Everyone needs a simple set-it-and-forget-it meal for the slow cooker. Toss it all together, and it can cook in just a few hours.
Chicken pot pie soup is easy to customize with different veggies or seasonings.
This soup is creamy, comforting, and filling without being too heavy. It’s also a great option to reduce the carbs by leaving out the crust.
A one-pot soup like this is a great way to use up leftover chicken or pantry staples!

Ingredients Needed

Boneless skinless chicken breasts – Chop up the chicken breasts into bite-sized pieces. The chicken will cook in just a few hours and turn out tender and flavorful.
Frozen mixed veggies – Using a bag of frozen veggies eliminates prep work, making this soup so convenient to throw together! The even sizes also make a flavorful spoonful of soup for each bite.
Baby potatoes – Baby potatoes hold their shape well in the slow cooker and won’t turn out too mushy. Dice them to add extra texture and thickness to the soup.
Yellow onion – Dice a yellow onion to add some sweetness and depth.
Herb and garlic seasoning – I love using my homemade herb and garlic seasoning as an all-purpose option to add flavor to meat and veggies.
Tapioca flour – This is an excellent thickener that adds texture to the soup while maintaining its creamy base. It’s also naturally gluten-free!
Chicken broth – Bring the base all together with your preferred chicken broth (bone broth, reduced-sodium broth, regular broth, etc.)
Heavy cream – Complete the soup with a splash of heavy cream – it’s necessary for that luxurious creamy base!

3/4 pound boneless skinless breasts chopped into bite sized pieces 1 1/2 cup frozen mixed veggies 4 oz baby potatoes diced 1 small yellow onion diced 1 tablespoon herb and garlic seasoning 2 tablespoons tapioca flour 1 1/2 cups chicken broth 1 tablespoon heavy cream on counter ready to prepare recipe

How To Make Chicken Pot Pie Soup In The Slow Cooker

Add chicken, veggies, and seasoning to the slow cooker.
Toss with tapioca flour.

Chicken, veggies and seasoning all added to slow cooker

Chicken, veggies and seasoning to slow cooker Tossed with tapioca flour

Slowly stir in the chicken broth.

Add chicken, veggies and seasoning to slow cooker with tapioca all mixed together with chicken broth being poured on top

Cover and cook on high for 2-3 hours or low for 4-6 hours.
Stir in heavy cream just before serving.

Slow Cooker Chicken Pot Pie Soup mixed in slow cooker with wooden spoon

Pro Tips

To thicken the soup, add an extra splash of cream or a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) at the end and stir well.
If the soup is too thick, thin it out with a little extra broth or milk after cooking.
Use boneless skinless chicken breasts or thighs for tender cooking.
You can also use pre-cooked, shredded chicken. Simply reduce the cook time accordingly and stir it in at the end.

Slow Cooker Chicken Pot Pie Soup cooked and ready to serve

Recipe Substitutions and Variations

Try a few swaps to customize your chicken pot pie soup just how you like it!

Use boneless skinless thighs for richer flavor. Debone a rotisserie chicken or use cooked leftover chicken for a simple shortcut.
Deepen the flavor by using your preferred combination of sliced mushrooms, green beans, or corn. Use any frozen mixed vegetable blend that you like!
Yukon gold potatoes, russets, or red potatoes all work well. Simply wash them off and then dice evenly!
Try adjusting the seasoning with thyme, rosemary, garlic powder, or a bay leaf.
This recipe does not use any flour-based thickeners. To keep the soup gluten-free, ensure that the broth and any seasonings are all labeled gluten-free.
For a dairy-free option, substitute unsweetened dairy-free milk (such as cashew or almond) or omit the heavy cream entirely. (Be aware that this may alter the texture slightly.)

Classic Pot Pie in the Slow Cooker

If you love pot pie with a crust, try these easy slow cooker versions!

How To Serve Chicken Pot Pie Soup

Serve a comforting bowl of chicken pot pie soup with Easy Buttermilk Drop Biscuits, puff pastry rolls, or crusty bread with butter.

Add a fresh side salad for a lighter pairing, or serve a cup of soup with a half-sandwich for a tasty lunch or dinner.

Top each bowl of soup with fresh parsley, shredded cheese, or extra black pepper.

Bowl of Slow Cooker Chicken Pot Pie Soup

Storing and Reheating

Store in an airtight container in the fridge for up to 3 days. Freezing is not recommended due to the dairy content, which can separate when thawed.

Gently reheat soup on the stovetop on low to medium heat, stirring frequently, and add a splash of broth if the soup is too thick. Alternatively, reheat in 30-second bursts, stirring between each burst.