Crockpot Chicken Pot Pie Soup (Made with Homemade Cream of Chicken)
This Crockpot Chicken Pot Pie Soup is creamy, cozy, and made with a simple 5-minute homemade cream of chicken—no canned ingredients. A healthier, high-protein winter dinner that slow cooks beautifully and reheats even better!
Creator: Leslie Stokes
Winter is the season when soups basically become their own food group in my house, and this Crockpot Chicken Pot Pie Soup is one of those cozy, nostalgic recipes that never misses. It’s everything you love about a traditional chicken pot pie—the creaminess, the veggies, the cozy herbs—but without the heaviness or the canned ingredients we all grew up on.
Instead of using a can of cream of chicken, this version uses a quick 5-minute homemade cream of chicken that tastes a thousand times better. It’s fresh, clean, and made with ingredients you already have: butter, flour, broth, milk, and simple seasonings. You whisk it together, pour it into the crockpot, and let the slow cooker do the rest.
This soup gets incredibly creamy as it cooks, and the homemade cream of chicken makes such a difference. It thickens naturally while keeping the flavors clean and comforting. And because we’re slow-cooking the chicken, it shreds perfectly every single time.
I love serving this with puff pastry squares or biscuits on the side so everyone gets that “pot pie” moment. My kids go crazy for it. And honestly, the leftovers might be even better because the flavors deepen as it chills. I always add a splash of broth when reheating if I want it a little thinner.
This is a winter dinner you’ll keep making over and over. It’s simple, cozy, nourishing, and perfect for busy nights when you want something homemade without standing over the stove. Total mom win.
VARIATIONS
Gluten-free:
Use gluten-free flour in your homemade cream of chicken.
Lower calorie:
Use skim milk or almond milk for the cream of chicken.
Higher protein:
Stir in ½–1 cup Greek yogurt at the end.
Use Fairlife milk in the cream of chicken.
More veggies:
Add mushrooms, potatoes, green beans, or cauliflower rice.
Make it dairy-free:
Use plant butter + oat milk in the cream of chicken.
Storage Tips
Fridge: Lasts 3–4 days. Thickens as it sits (this is normal and delicious).
Reheat: Add a splash of broth or milk to loosen.
Freezer: Freeze without the milk-based cream of chicken. Add after reheating.
Toppings: Store puff pastry or biscuits separately so they stay crisp.
Crockpot Chicken Pot Pie Soup
Ingredients
Homemade Cream of Chicken (Makes ~1½ cups — use all of it in the soup) :
- 2 tbsp butter
- 2 tbsp flour or gluten-free flour
- 1 cup chicken broth
- ½ cup milk
- ¼ tsp onion powder
- ¼ tsp garlic powder
- Salt + pepper
Chicken Pot Pie Soup:
- 1.5–2 lbs chicken breasts or thighs
- 3 carrots sliced
- 2 celery stalks sliced
- 1 small onion diced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp poultry seasoning
- Salt + pepper
- 3 cups chicken broth
- Entire batch homemade cream of chicken
- 1 –1½ cups frozen peas
- Optional toppings: puff pastry squares biscuits, pie crust crackers
Let's Make It
To make the homemade cream of chicken:
- Melt butter. Whisk in flour.Slowly whisk in broth + milk.Add seasonings.Simmer 2–3 minutes until thick.Use the whole thing in the soup.
To make the soup:
- Add everything to the crockpot: Add chicken, carrots, celery, onion, garlic, thyme, parsley, poultry seasoning, salt, pepper, broth, and your homemade cream of chicken.
- Cook:
- Cook: LOW 6 hours or HIGH 3–4 hours
- Shred the chicken
- Shred the chicken: Remove chicken, shred it, and return it to the crockpot.
- Thicken the soup (Cornstarch Slurry) Whisk together: corn starch and waterPour into the crockpot and stir well.
- Turn heat to HIGH and cook an additional 20–30 minutes, or until the soup thickens.
- Add peas
- Stir in the frozen peas and cook 5–10 minutes.
- Serve
- Serve: Top with puff pastry squares, biscuits, or pie crust crackers for the full pot pie experience.
Nutrition Facts
NEW NUTRITIONAL INFO (Per Serving — Approx.)
Assuming 6 servings, using chicken breast + full batch homemade cream of chicken + no pastry topping.
Calories: ~265
Protein: ~31g
Carbs: ~17g
Fat: ~6g
Fiber: 2–3g
Add 40–90 calories per serving if adding Greek yogurt.
