Creamy Crockpot Chicken Pot Pie Soup Recipe That Warms The Soul

Comfort beckons with this hearty crockpot chicken pot pie soup that promises warmth and satisfaction.

Slow-cooking magic infuses every spoonful with rich, creamy goodness.

Tender chicken pieces nestle among soft vegetables in a velvety broth.

Familiar flavors mingle like old friends reuniting at a cozy dinner table.

Minimal prep work means maximum relaxation while your kitchen fills with irresistible aromas.

Ingredients come together effortlessly, creating a meal that feels like a culinary hug.

Serve up pure deliciousness and watch smiles spread around the table.

FAQs

• Is this recipe gluten-free?

The recipe can be made gluten-free by using gluten-free broth and ensuring all seasonings are certified gluten-free. Replace regular flour with cornstarch or a gluten-free alternative for thickening.

• Can I use frozen chicken?

Yes, frozen chicken works perfectly in this crockpot recipe. Just ensure the chicken reaches a safe internal temperature of 165°F before serving and adjust cooking time slightly.

• How do I make this soup more protein-rich?

Add extra protein by incorporating diced ham, cooked bacon bits, or stirring in a cup of greek yogurt or cream cheese at the end of cooking. These additions boost protein content without changing the soup’s core flavor profile.

Why Crockpot Chicken Pot Pie Soup Is Comfort in a Bowl

• Simplify Cooking: Transform classic chicken pot pie into a hassle-free soup that delivers comfort without complex preparation steps.
• Nutrition-Packed Meal: Combines lean protein from chicken, hearty vegetables, and a creamy base for a well-rounded, satisfying dish that supports healthy eating.
• Slow Cooker Magic: Leverage the crockpot's convenience to create a hands-off cooking experience that develops rich, deep flavors with minimal active kitchen time.
• Crowd-Pleaser Potential: Perfect for family dinners, potlucks, or casual gatherings where everyone craves a warm, hearty meal that appeals to multiple taste preferences.

Ingredients for Crockpot Chicken Pot Pie Soup

• Chicken Breasts: The primary protein that gives the soup its hearty and filling character.
• Potatoes: A starchy vegetable that helps thicken the soup and adds comforting texture.
• Chicken or Bone Broth: Provides the foundational liquid and rich flavor base for the soup.

• Celery, Carrot, Onion, Garlic: Classic aromatic vegetables that build a deep and complex flavor profile for the soup.

• Salt, Pepper, Dried Parsley, Dried Basil, Dried Rosemary: Seasonings that enhance and round out the overall taste of the dish.

• Milk: Adds a smooth and creamy texture to the soup, creating a luxurious mouthfeel.

How to Prepare Crockpot Chicken Pot Pie Soup

Step 1: Sauté Flavor-Packed Vegetables

• Celery
• Carrot
• Onion
• Garlic
• Salt
• Black pepper
• Dried parsley
• Dried basil
• Dried rosemary

Sizzle and stir the vegetables for about 2 minutes until they become slightly translucent, releasing their amazing aromas.

Step 2: Layer Ingredients in Crockpot

Arrange the raw chicken breasts as the base layer in your crockpot. Spread the sautéed vegetable mixture over the chicken.

Sprinkle diced potatoes across the top. Pour chicken or bone broth to cover the ingredients.

Secure the lid and set the crockpot to low heat for 6 hours.

Step 3: Remove Cooked Components

After cooking, carefully remove the potato pieces and chicken breasts from the crockpot.

Step 4: Create Creamy Potato Base

Combine potato quarters, milk, and 1/2 cup of crockpot broth in a blender. Whirl until silky smooth.

Pour this creamy mixture back into the crockpot.

Step 5: Shred Tender Chicken

On a cutting board, shred the cooked chicken breasts into bite-sized pieces.

Return the shredded chicken to the crockpot.

Step 6: Final Blend and Garnish

Stir the soup thoroughly to blend all ingredients.

Sprinkle fresh parsley on top for a burst of color and freshness. Serve hot and enjoy your comforting meal!

Expert Tips for Crockpot Chicken Pot Pie Soup

• Sautéing vegetables beforehand intensifies the flavor profile, creating a more robust and aromatic base for your soup.
• For a creamier texture, swap regular milk with heavy cream or half-and-half, which adds richness and depth to the dish.
• Make the recipe gluten-free by using gluten-free chicken broth and ensuring all seasoning ingredients are certified gluten-free.
• Consider adding frozen peas or diced carrots during the last hour of cooking for extra vegetable nutrition and a pop of color.
• Prep ingredients the night before to streamline morning cooking, allowing flavors to meld together more effectively in the crockpot.

Variations to Try with Crockpot Chicken Pot Pie Soup

• Vegetarian Pot Pie Soup: Replace chicken with firm tofu or plant-based chicken alternatives, using vegetable broth for a meat-free version that maintains rich, hearty flavors.
• Dairy-Free Adaptation: Swap regular milk with coconut milk, almond milk, or oat milk to create a creamy texture without dairy components.
• Low-Carb Option: Substitute potatoes with cauliflower florets or turnips, reducing overall carbohydrate content while preserving the soup's comforting essence.
• Spicy Southwest Variation: Add diced green chiles, cumin, and a dash of cayenne pepper to transform the classic recipe into a zesty, southwestern-inspired soup with a gentle kick.

Pairing Ideas for Crockpot Chicken Pot Pie Soup

• Tear apart warm, artisan sourdough slices to dip into the creamy soup, soaking up rich broth and adding delightful textural contrast.
• Select a chilled Sauvignon Blanc or unoaked Chardonnay, whose bright acidity cuts through the soup's richness and complements the chicken's delicate flavor.
• Prepare a light mixed green salad with cucumber, cherry tomatoes, and a zesty lemon vinaigrette to balance the soup's creamy consistency and provide a refreshing palate cleanser.

Storage Recommendations for Crockpot Chicken Pot Pie Soup

• Refrigerator Storage: Transfer leftover soup to airtight containers and store in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Freezer Storage: Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 2-3 months for best quality.
• Microwave Reheating: Pour desired portion into a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until thoroughly warmed. Add a splash of broth if soup seems too thick.
• Stovetop Reheating: Pour soup into a saucepan. Warm over medium-low heat, stirring occasionally to prevent scorching. Add extra broth if needed to restore original consistency. Heat until steaming and internal temperature reaches 165°F.

Crockpot Chicken Pot Pie Soup Recipe

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4.5 from 19 reviews

• Total Time: 6 hours 10 minutes
• Yield: 6 1x

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Description

Hearty crockpot chicken pot pie soup brings comfort to chilly evenings with its creamy, rich flavors. Homemade goodness simmers effortlessly, offering you a delightful meal that warms both body and soul.

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Ingredients

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• 1 lb boneless skinless chicken breasts (approximately 2 large breasts)
• 3 cups low-sodium chicken or bone broth
• 2 cups yukon gold potatoes (peeled and cut into 1 inch pieces)
• 1 cup yukon gold potatoes (peeled and quartered for later removal)
• 1 cup diced celery
• 1 cup carrot (sliced into 1/4 inch thick circles)
• 1 cup finely chopped onion
• 1/2 cup milk (almond milk, whole milk, or any preferred milk)
• 2 tbsps olive oil
• 1/2 tbsp finely minced garlic
• 1/4 tsp pepper
• 1/4 tsp salt
• 1/4 tsp dried parsley
• 1/4 tsp dried basil
• 1/4 tsp dried rosemary
• 1 tbsp fresh parsley for garnishing

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Instructions

1. Prepare vegetables by sautéing celery, carrots, onions, and garlic in heated olive oil. Enhance flavor profile by adding salt, pepper, dried parsley, basil, and rosemary. Cook for 2 minutes until vegetables become slightly translucent.
2. Transfer sautéed vegetables to crockpot. Layer raw chicken breasts and diced potatoes on top. Pour chicken or bone broth over ingredients. Cover and slow cook on low temperature for 6 hours.
3. Remove cooked chicken breasts and potato pieces from crockpot. Place them on a clean cutting surface.
4. Create creamy base by blending potato quarters with milk and 1/2 cup reserved broth until smooth. Pour blended mixture back into crockpot.
5. Shred chicken breasts using two forks. Return shredded meat to crockpot and stir thoroughly to integrate all components.
6. Mix soup ingredients until evenly distributed. Garnish with freshly chopped parsley before serving hot.

Notes

• Boost veggie nutrition by adding extra vegetables like peas, mushrooms, or spinach for more texture and flavor.
• Create a dairy-free version by substituting regular milk with unsweetened almond or coconut milk to accommodate dietary restrictions.
• Enhance protein content by using rotisserie chicken or adding cooked turkey for a quicker preparation method.
• Make this soup freezer-friendly by storing in airtight containers for up to 3 months, perfect for meal prepping and busy weeknights.

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 183 kcal
• Sugar: 2 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 40 mg