This Slow Cooker Chicken Pot Pie Soup is one of the most amazing winter soups! One of my favorite things about the cooler months is using my crockpot. The crockpot makes the whole house just smells cozy and amazing!!!
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Pot pies are just one of those great fall/winter foods! We have had some gloomy rainy weather; not sure why after all these years it still seems to drag on forever but comfort food is a must for survival. Now I have made pot pie before, but man, what a pain to roll out the dough into the pan; this was much less effort, and it was fun to dip the pie crust rounds into our soup. (Check out my -> pot pie recipe)
Slow Cooker Chicken Pot Pie Soup Recipe Ingredients:
- Boneless Chicken Breasts
- Onion
- Celery
- Milk
- Cream Of Chicken
- Dried Parsley
- Dried Rosemary
- Dried Thyme
- Bay Leaves
- Salt
- Pepper
- Bag Frozen Carrots And Peas
- Premade Pie Crusts
How To Make Slow-Cooker Chicken Pot Pie Soup
Spray your crockpot with a nonstick spray or use slow cooker bags.
Crockpot Liners
Nonstick Sprays
I used my 8-quart crock to make this, which means I have space to make a batch big enough to have the leftovers!! Plus, you can order one on Amazon, so you don’t even have to leave the house, order, and bam, UPS man is saving dinner time for you when you use Amazon Prime 2-day delivery! (Don’t have Prime?? You NEED easy online shopping!!)
10 Quart Crockpots8 Quart Crockpots4 Quart Crockpots
Lay your chicken breasts onto the bottom of the crockpot.
Chop up your onions and celery and spread them over your chicken breasts.
In a bowl, mix together your can of cream of chicken, milk, and spices. I used a Pyrex Measuring Glass to do this for easy pouring.
Pour the mixture over your chicken breasts and veggies in the crockpot.
Cook on low for about four hours; I did stir the mixture now and then.
Using tongs, carefully pull out the chicken breasts on a plate and shred them up. I used meat-shredding claws to shred the meat quickly.
In a pot, boil water to cook your frozen peas and carrots if needed, but the pro tip is to buy the microwavable ones!
Strain your peas and carrots and add to the crockpot with your shredded chicken.
If your soup seems too thick, you can add more milk to thin it out or even some chicken broth.
Allow the mixture to continue to cook until you are ready to serve.
How To Make Pie Crust Rounds:
Spray a drinking glass with nonstick spray along the rim.
Layout your pie crust dough and use a cup to cut out dough circles. (I did use store-bought pie crust)
Pre-heat your oven according to the directions on the box or your recipe.
Layout a piece of parchment paper on a cookie sheet and place the dough discs on it.
Bake for about 10 minutes and watch for them to be done.
You can also use biscuits to do this as well or crescents.
Serve up and enjoy!
Ways To Serve Slow-Cooker Chicken Pot Pie
- Over A Baked Potato
- With A Bread Bowl
- Over Rice
- With Biscuits
- As A Soup
Crockpot Recipes To Check Out
Crockpots are versatile and perfect for making meals without much work or effort. I use mine constantly! Below are some of my favorite collections of recipes I’ve made in my kitchen.
- Chicken Crockpot Recipes
- Crockpot Soup Recipes
- Weeknight Dinner Recipes
- Ground Beef Crockpot Dinners
- Crockpot Cinnamon Rolls
DESSERT RECIPES To Check Out
Check out my 2 Ingredient Desserts, which are perfect for making all year long!
- 2 Ingredient Peanut Butter Fudge
- Homemade Peanut Butter Cups
- Chocolate-Covered Peanut Butter Ritz
- Easy Peanut Butter Pie
- Chocolate Peanut Butter Frosting
- Chocolate Peanut Butter Balls
- Triple Chocolate Bundt Cake
Slow Cooker Chicken Pot Pie Soup
This Easy Delicious Slow Cooker Chicken Pot Pie Soup is the perfect soup to whip up in the crockpot! The bonus is the house will smell amazing all day while it cooks. Plus it’s frugal because all ingredients can be found in cabinets, add in pie crust discs or biscuits to make it even better!
Ingredients
- 3 boneless skinless chicken breasts
- Onion
- Celery
- 2 1/2 Cups Milk
- 10.5 Ounce Cream Of Chicken Soup
- 1/2 Teaspoon Parsley
- 1/4 Teaspoon Rosemary
- 1/4 Teaspoon Thyme
- 1 Bay Leaves
- Salt
- Pepper
- 16 Ounce Frozen peas and carrots
- Pie Crust
Instructions
-
Spray your crockpot with a nonstick spray.
-
Lay your chicken breasts onto the bottom of the crockpot.
-
Chop up your onions and celery and spread out over your chicken breasts
-
In a bowl mix together your can of cream of chicken, milk, and spices. I used a Pyrex Measuring Glass to do this for easy pouring.
-
Cook on low for about four hours, I did stir the mixture every now and then.
-
Using tongs carefully pull out the chicken breasts on a plate and shred them up. I used meat shredding claws to quickly shred the meat.
-
In a pot, boil water to cook your frozen peas and carrots if needed, but the pro tip is to buy the microwavable ones!
-
Strain your peas and carrots and add to the crockpot with your shredded chicken.
-
If your soup seems too thick you can add more milk to thin it out or even some chicken broth.
-
Allow the mixture to continue to cook until you are ready to serve.
-
The kids favorite was the pie crust rounds! Lay out your dough and use a cup to cut out circles of dough
-
Pre-heat your oven according to the directions on the box
-
Lay out a piece of parchment paper on a cookie sheet and place the dough discs on it
-
Bake for about 10 minutes and watch for doneness
-
Or bust a tube of biscuits open and follow the directions
-
Serve up and enjoy!
How To Make Pie Crust Rounds:
-
Spray a drinking glass with nonstick spray along the rim.
-
Layout your pie crust dough and use a cup to cut out circles of dough. (I did use store-bought pie crust)
-
Pre-heat your oven according to the directions on the box or your recipe.
-
Layout a piece of parchment paper on a cookie sheet and place the dough discs on it.
-
Pre-heat your oven according to the directions on the box or your recipe.
-
Bake for about 10 minutes and watch for them to be done.
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