If you're looking for excellent, creamy deliciousness look no further! Cause this crock pot chicken pot pie soup is excellent. It also only takes 6 or 7 ingredients!
Sometimes you want the yumminess of a particular dish but really don't have the time or energy to toss it together. Even if you make my Slow Cooker Kitchen Pot Pie or even if you have it tossed in the freezer for a quick and easy meal prep...It'll still take 10 minutes.
And I can usually swing 10 minutes no matter what BUT I am guilty, guilty, GUILTY of forgetting to take my freezer meals out of the freezer. Sooooo, crock pot chicken pot pie soup to the rescue.
And seriously...who doesn't want a warm, creamy soup sometimes? This is the super quick and easy version. Mostly frozen veggies and canned soups. It's a true "dump & go" recipe that you don't have to fuss with at all.
Crock Pot Chicken Pot Pie Soup Ingredients
- 1 to 1 1/2 pounds of boneless, skinless chicken
- I've used breasts or thighs. Both work very well. Thighs are a little more forgiving as far as drying out when you cook it a bit too long, so if you have to be gone all day, thighs might be a better choice.
- 1 to 1 1/2 packages (12 to 16 ounces) frozen vegetables
- I used a full package of mixed vegetables & 1/2 pack of broccoli
- 2 medium to large potatoes, washed and diced
- You can peel them if you want, I didn't "want" 😉
- 1 can cream of potato soup ~or~ You can make this 5-Ingredient Crock Pot Potato Soup the night before and use the leftovers 🙂
- 1 can cream of chicken soup
- 1 can of evaporated milk
- You can use regular milk if you'd like but a word of warning. There are times...and I have no idea why...that the regular milk, sour cream and cream cheese separate if you toss them in too early. It doesn't always happen and it doesn't affect the taste but it looks pretty gross. So I prefer to use evaporated milk instead.
- Chicken broth or stock (optional)
- You can even use water here. And you'll only be using enough to get it to the consistency you want the soup to be. Broth and stock both add a lot more nutrition and they add a lot to the flavor as well.
Freezer Prep for Slow Cooker Chicken Pot Pie Soup
There isn't a lot of prep work to the freezer meal. I wouldn't recommend using regular milk...I talked about that up one level a bit...'cause you can freeze milk then drink it without issue. We do that all the time.
But something weird happens with you freeze regular milk in a crockpot meal. It has worked for some people...at least they said it did in the recipes I read. It has never worked for me.
Just a word of warning on that one...if you try it and it works...let me know how, please.
Other than that, you toss everything in the bag, label, and freeze for 6 to 8 weeks. Defrost it overnight in the refrigerator and cook as usual.
Printables for Crock Pot Chicken Pot Pie Soup
6 to 8 Servings
Crock Pot Chicken Pot Pie Soup
Ingredients
- 1 to 1 1/2 pounds boneless skinless chicken breasts
- 1 to 1 1/2 16 ounce packages frozen mixed vegetables,
- 2 medium potatoes washed and diced
- 1 10.5- ounce can cream of potato soup
- 1 10.5-ounce can cream of chicken soup
- 1 can of evaporated milk
- chicken broth
Instructions
- Butter or oil the crockpot insert
- Add all the ingredients and stir
- Cover and cook for 5 to 6 hours
Freezer Meal Planning:
- Dump everything in a gallon sized bag, label and freeze up to 6 weeks
- Defrost overnight in the refrigerator before cooking according to the above directions
4 to 6 Servings
Crock Pot Chicken Pot Pie Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 16- oz pack frozen mixed vegetables
- 2 medium potatoes washed and diced (peeled if you prefer)
- 1 can condensed cream of potato soup
- 1 can condensed cream of chicken soup
- 1/2 can of evaporated milk
- Chicken stock/broth to the thickness you prefer
Instructions
- Spray, oil or butter the crock pot insert
- Dump in all the ingredients & stir
- Cover and cook on low for 5 to 6 hours
Freezer Meal:
- Dump everything in a large ziplock bag, label and freeze 6 to 8 weeks
- Defrost overnight in the refrigerator then cook according to directions
2 to 4 Servings
Crock Pot Chicken Pot Pie Soup
Ingredients
- 1/2 to 3/4 lb boneless skinless chicken
- 1 8 to 12 - ounce package frozen vegetables
- 1 medium potato washed and diced
- 1 can condensed cream of chicken soup
- 1/2 can of evaporated milk
- Chicken stock or broth to thin to the thickness you prefer
Instructions
- Butter or oil your crockpot insert
- Dump all ingredients in the slow cooker and stir well
- Cover and cook on low for 4 to 6 hours
- Add a bit more broth if necessary to get to your desired consistency
Other Deliciousness Like This Recipe
If you think this chicken pot pie soup sounds good...you are gonna LOVE our deliciously creamy Crock Pot Chicken Pot Pie! 'Cause if you like the tastes and texture of KFC's or Marie Calendar's Pot Pies...This is exactly what you are looking for!
BUT moods happen. At least they do for me. And they usually directly affect what I want to eat. So there are times when "soup" is more in my subconscious than "pot pie". IF that's your thought process at the moment...here are a couple other options you might enjoy.
Our Classic Crockpot Chicken Noodle Soup is always a hit and perfect for cold days or sicklings or just because you are in the mood!
Not in the mood for noodles? We got you covered there too! How about Chicken & Rice Soup? No pre-cooking on anything here either 🙂
Enjoy! And let us know if you think of any other crock pot deliciousness you're in the mood for...soups, chickens, desserts, or even beef. AND if crock pot beef is what you're wanting...you might want to check out this 40+ Crock Pot Beef Recipes.
There are LOTS of ideas here too!
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