Easy Slow Cooker Chicken Pot Pie Soup

Easy Slow Cooker Chicken Pot Pie Soup

This Slow Cooker Chicken Pot Pie Soup has all the creamy, cozy vibes without the hassle! Perfect for when life is chaotic but you still want dinner to taste like grandma made it.

Course Main Dish - Chicken

Cuisine American - Vintage

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 330kcal

Author Marye Audet-White

Ingredients

5 red skinned potatoes quartered
1-½ pounds skinless boneless chicken breasts, cut into cubes
1 cup carrots sliced
1 cup celery chopped
½ cup onion chopped
8 ounces frozen mixed vegetables
21 ounces condensed cream of chicken soup 2 cans
2 cups chicken stock
1-½ teaspoons herbes de provence
salt and pepper to taste
8 baked biscuits
parsley

Instructions

Spray slow cooker with non-stick cooking spray.
Add all ingredients except biscuits.
Cook on low for 6-8 hours.
Serve in a bowl with chopped parsley and a baked biscuit on top.

Notes

Storage:

Let the soup cool, then keep it in an airtight container in the fridge for up to four days.

Freeze chicken pot pie soup in a freezer-safe container for up to three months. Thaw overnight in the fridge.

When storing leftovers, keep the biscuits separate. You can store biscuits at room temperature for a few days or frozen for months.

Tips:

Use a slow cooker liner to keep cleanup fast and easy.
Stick with waxy, firm red, gold, or fingerling potatoes. Russets are too starchy and turn to mush in soups.

Use your favorite frozen veggie mix—no thawing needed. You can also switch up the blend if you like. Green beans, peas, corn, and mushrooms are tasty in chicken pot pie soup!

Nutrition