Slow Cooker Chicken Pot Pie Soup

This Slow Cooker Chicken Pot Pie Soup is the best winter soup! There is no denying that winter is here, we even had a ton of snow this year.  One of my favorite things about the cooler months is using my crockpot, the whole house just smells cozy and amazing!!! My kids are huge soup fanatics so I knew this Slow Cooker Chicken Pot Pie Soup would be a hit and I love how easy it is to make up.  (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)

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 pain, this was much less effort and it was fun to dip the pie crust rounds into our soup.

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Slow Cooker Chicken Pot Pie Soup Recipe Ingredients:

• 3 boneless chicken breasts
• Onion chopped up
• Celery chopped up
• 2 1/2 cups of milk
• 1 can cream of chicken soup
• 1/2 tsp dried parsley
• 1/4 tsp dried crushed rosemary
• 1/4 tsp dried thyme
• Pinch of bay leaves
• Salt and black pepper to taste
• 1 bag of frozen carrots and peas
• Premade pie crust dough or can of biscuits

Slow Cooker Chicken Pot Pie Soup Directions:

Spray your crockpot with a nonstick spray.  I used my 8-quart crock to make this, which means that 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 for easy online shopping!!)

Hamilton Beach
Slow Cooker, 8-Quart

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 and mix together well

Pour the mixture over the chicken breasts and veggies

Cook on low for about four hours, I stirred mine every now and then

Using tongs carefully pull out the chicken breasts and shred them up **you can use meat shredding claws or a kitchen aid mixer  I used claws**

In a pot, cook boil some water tocook your frozen peas and carrots

Strain your peas and carrots and add to the crockpot with your shredded chicken

If your soup seems to thick you can add more milk

Allow to cook until you are ready to serve, you can eat as is or make some pie crust rounds or biscuits to go with

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

*we did both and the favorite was the pie crust discs*

Serve up and enjoy!

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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!

Course Dinner

Cuisine American

Keyword Chicken breasts, crockpot, pot pie, slow cooker

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 3 boneless chicken breasts
• Onion chopped up 
• Celery chopped up
• 2 1/2 cups of milk 
• 1 can cream of chicken soup
• 1/2 tsp dried parsley
• 1/4 tsp dried crushed rosemary 
• 1/4 tsp dried thyme
• Pinch of bay leaves
• Salt and black pepper to taste
• 1 bag of frozen carrots and peas
• Premade pie crust dough or can of biscuits

Instructions

1. Spray your crockpot with a nonstick spray.
2. Lay your chicken breasts on the bottom of the crockpot
3. Chop up your onions and celery and spread out over your chicken breasts
4. In a bowl mix together your can of cream of chicken, milk, and spices and mix together well
5. Pour the mixture over the chicken breasts and veggies
6. Cook on low for about four hours, I stirred mine every now and then

7. Using tongs carefully pull out the chicken breasts and shred them up you can use meat shredding claws or a kitchen aid mixer.

8. In a pot, cook boil water and cook your frozen peas and carrots
9. Strain your peas and carrots and add to the crockpot with your shredded chicken
10. If your soup seems to thick you can add more milk
11. Allow to cook until you are ready to serve, you can eat as is or make some pie crust rounds or biscuits to go with
12. The kids favorite was the pie crust rounds! Lay out your dough and use a cup to cut out circles of dough
13. Pre-heat your oven according to the directions on the box
14. Lay out a piece of parchment paper on a cookie sheet and place the dough discs on it
15. Bake for about 10 minutes and watch for doneness
16. Or bust a tube of biscuits open and follow the directions
17. Serve up and enjoy!