Slow Cooker Chicken Pot Pie Soup {Recipe}

For those who don’t know, I recently moved from the beaches of the Jersey Shore to the mountains of Washington state. Back at home in NJ, we’d still have another 3-4 weeks of summer (in fact, September is known as “local summer” at the shore when the tourists go home and the locals get to enjoy the beach in peace!). Not so much out here in Washington– we went from having 90 degree days last week to one thunderstorm last night and we’re in the 60’s today. Such a contrast in temperature has me craving soup (I’m a summer girl– the only redeeming part about fall to me is that I can eat soup again!), so today I came up with this Slow Cooker Chicken Pot Pie Soup recipe.
We used our crock pot for the first time last week when the oven broke and we absolutely loved how we could make dinner in the morning and then not have to worry about it that night! It gives us extra time to work out at night before dinner and come home to have dinner already made. Now, we’re trying to see how many different things we could make in a crock pot, and this recipe is a winner and will definitely go into the dinner rotation!


-1 chicken breast
-2 cups of chicken stock
-2 cloves of garlic, sliced thin
-1 large russet potato, peeled and diced
-2 stalks of celery, sliced into 1/2 inch slices
-1/2 onion, chopped
-1/2 cup of carrots, sliced into 1/2 inch slices
-1/2 cup of frozen peas
-1/4 cup of parsley, stems removed (optional)
-2 T. flour
-1/2 cup milk
-salt and pepper to taste

My chicken was raw when I started, but if you have some chicken already cooked you can omit step one and start at step two (adding your shredded chicken to two cups of chicken stock and sliced garlic).
1. Pour two cups of chicken stock into your slow cooker. Into the chicken stock, add your raw chicken breast and sliced garlic and cook on high for about 1 hour or until cooked through.
2. While your chicken is cooking, prepare/cut all of your veggies and set aside.
3. Once your chicken is cooked, remove it from the slow cooker and shred it finely. Leave the chicken stock in the slow cooker.
4. To the chicken stock, add 2 Tablespoons of flour, 1/2 cup of milk and salt/pepper to taste (I find the chicken stock salty enough most of the time, so I just added pepper for now– I did end up adding a bit of salt at the end, but I’d wait). Whisk until well-mixed.
5. To the chicken stock, add the cut veggies {except for the frozen peas} and the shredded chicken.
6. Cook on low for 6-7 hours or on high for 3-4 hours. I know you aren’t supposed to lift the lid while the slow cooker is cooking, but I did stir it twice during the cooking process (I went for the low for 6-7 hours).
7. It should thicken as it cooks– if it needs to be thicker, add some more flour and if you need to thin it, add more milk. Mine was a bit thin, so I mixed a tablespoon of cornstarch with a few tablespoons of lukewarm water until it was dissolved and then poured it in- it thickened the broth nicely in the last hour.
8. About an hour before it’s done, add your frozen peas. (You could probably add them at the beginning with the other veggies, but I didn’t want them to get too mushy).
8. Serve topped with croutons or with biscuits on the side. I made some cheddar bay biscuits on the side and I snuck a few croutons on top for good measure. I’m a carb-aholic, what can I say?

Doesn’t this look heavenly?


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5 thoughts on “Slow Cooker Chicken Pot Pie Soup {Recipe}

  1. Allie | Baking A Moment

    This soup looks so good! My older son loves chicken pot pie, and this looks like it would be a less labor-intensive version… Gorgeous pics! And congrats on the move! Don’t feel too bad about missing out on summer temps- here in the Philly area we’ve experienced the same kinda thing. A rainstorm blew through and now today’s only like 59 degrees. Brr! I’m not ready for it but I guess I haven’t got a choice!

    Allie | Baking A Moment recently posted…Pumpkin Cheesecake Truffles (or Pops)My Profile


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