Crockpot Chicken Pot Pie Soup (Lightened Up)
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Originally published 3/15/16. Updated 10/25/26
Crockpot Chicken Pot Pie Soup is creamy, comforting, and packed with chicken and veggies. A healthy, family-friendly slow cooker dinner! Instant Pot instructions included.
If you love classic chicken pot pie but want something a little lighter and easier to make, this Crockpot Chicken Pot Pie Soup is the perfect comfort food! It’s creamy, hearty, and loaded with tender chicken, vegetables, and all the cozy flavors of traditional chicken pot pie—without the extra work.
This healthy chicken pot pie soup comes together with just a handful of simple ingredients and a few minutes of prep. Everything cooks together in the slow cooker, making it a great option for busy weeknights, meal prep, or a comforting family dinner.
Serve it with warm biscuits, crusty bread, or enjoy it on its own for a delicious, satisfying meal!
Why You’ll Love This Crockpot Chicken Pot Pie Soup
There are so many reasons to add this easy slow cooker chicken pot pie soup to your regular dinner rotation!
- Easy, hands-off cooking. Just add your ingredients to the crockpot and let it do most of the work. Perfect for busy days!
- Lighter than traditional chicken pot pie. Made without heavy cream or a buttery pie crust, this soup delivers all the comforting flavors in a lighter version.
- Packed with protein and veggies. Chicken breast provides lean protein, while mixed vegetables add fiber, vitamins, and nutrients.
- Simple, budget-friendly ingredients. Everything you need is easy to find at your local grocery store, and frozen vegetables make prep even easier.
- Great for meal prep. This soup reheats beautifully, making it perfect for lunches or easy dinners throughout the week.
- Family-friendly comfort food. Creamy, hearty, and full of familiar flavors that even picky eaters will love.
Ingredients for Crockpot Chicken Pot Pie Soup
You only need a few basic ingredients to make this delicious, creamy chicken pot pie soup.
- 2 boneless, skinless chicken breasts: Lean chicken breasts cook until tender and shred easily for a protein-packed soup.
- 1 (16-ounce) package frozen vegetables for soup: No chopping required!
- 1 cup diced Yukon Gold potatoes: feel free to omit if your frozen veggie blend contains potatoes.
- 3 cups low-sodium chicken broth: Creates the flavorful base of the soup while helping keep sodium levels in check.
- 1 teaspoon dried thyme: Adds that classic savory chicken pot pie flavor.
- 1/2 teaspoon black pepper: Gives the soup a little warmth and seasoning.
- 1/4 cup all-purpose flour: Helps thicken the broth and create that creamy, comforting consistency.
- 1 cup milk: Makes the soup creamy without needing heavy cream or half-and-half.
- 1 1/2 teaspoons salt: Adjust to taste, especially depending on the sodium content of your broth.
Ingredient Substitutions and Variations
One of the best things about this recipe is how easy it is to customize with ingredients you already have on hand.
Chicken: Boneless, skinless chicken thighs work well in place of chicken breasts. You can also use cooked, shredded rotisserie chicken and add it toward the end of cooking.
Vegetables: Any frozen mixed vegetable blend will work. Peas, carrots, green beans, corn, and diced potatoes are all great options. If your frozen vegetable blend contains potatoes, you can omit the yukon gold potatoes from the recipe.
Milk: I have tried this with Fat-free milk, 2% and lactose free milk (Fairlife brand.) Unsweetened, unflavored dairy-free milk may work as well, although the texture and flavor can vary. Whole milk will give an even creamier texture.
Flour: For a gluten-free version, substitute a cornstarch slurry for the flour. Start with 2 tablespoons cornstarch mixed with 2 tablespoons cold water and adjust as needed.
Seasonings: Add garlic powder, onion powder, parsley, or a pinch of poultry seasoning for even more classic chicken pot pie flavor.
How to Make Crockpot Chicken Pot Pie Soup
This easy chicken pot pie soup requires minimal prep and lets your slow cooker do most of the work!
Step 1: Add the Chicken and Vegetables
Place the chicken breasts in the bottom of your slow cooker. Add the frozen vegetables and potatoes directly on top. There’s no need to thaw them first!
Step 2: Add the Broth and Seasonings
Pour the chicken broth over the chicken and vegetables. Add the dried thyme, black pepper, and salt. Stir gently to combine.
Step 3: Slow Cook Until Tender
Cover and cook on LOW for approximately 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
Cooking times may vary depending on your slow cooker and the thickness of the chicken breasts.
Step 4: Shred the Chicken
Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the slow cooker.
Step 5: Make It Creamy
In a small bowl, whisk together the flour and cold milk until completely smooth and no lumps remain.
Slowly stir the mixture into the hot soup. Cover and cook on HIGH for another 20–30 minutes, or until the soup thickens and the flour is fully cooked.
If you prefer a thicker soup, allow it to cook a little longer. For a thinner consistency, add a splash of extra chicken broth.
Step 6: Serve and Enjoy!
Give everything a good stir, taste, and adjust seasonings as needed.
Ladle into bowls and serve warm. For a traditional chicken pot pie experience, pair it with a flaky biscuit or a piece of crusty bread.
Instructions for Instant Pot
- Add the ingredients: Place the chicken breasts, frozen vegetables, potatoes, chicken broth, thyme, black pepper, and salt in the Instant Pot. Stir gently to combine.
- Pressure cook: Secure the lid and set the valve to Sealing. Cook on HIGH pressure for 10 minutes for fresh, boneless chicken breasts.
- Release pressure: Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Shred the chicken: Remove the chicken breasts, check that they’ve reached an internal temperature of 165°F, and shred using two forks. Return the shredded chicken to the Instant Pot.
- Make it creamy: In a small bowl, whisk together the flour and cold milk until smooth. Select the Sauté function and slowly stir the milk mixture into the soup.
- Thicken and serve: Simmer for 3–5 minutes, stirring frequently, until the soup thickens and the flour is fully cooked. Cancel the Sauté function, adjust seasonings to taste, and enjoy!
Tip: For a thicker soup, let it simmer a few extra minutes. If the soup becomes too thick, simply add a splash of chicken broth or milk until it reaches your desired consistency.
Tips for the Best Chicken Pot Pie Soup
Don’t overcook the chicken. Chicken breasts can become dry if cooked too long. Check for doneness toward the beginning of the suggested cooking window.
Whisk the flour and milk before adding. This helps prevent lumps and gives your soup a smooth, creamy texture.
Adjust the thickness. This soup will thicken slightly as it cools. If it becomes too thick, simply stir in additional broth or milk when reheating.
Use frozen vegetables to save time. They’re just as convenient as they sound—no washing, peeling, or chopping required!
Add fresh herbs before serving. A little fresh parsley or extra thyme adds flavor and a pop of color.
What to Serve With Chicken Pot Pie Soup
This soup is hearty enough to enjoy on its own, but adding a simple side can make it an even more satisfying meal.
A few of my favorite options include:
- Homemade biscuits: Perfect for dipping and recreating that classic chicken pot pie flavor.
- Crusty sourdough bread: Great for soaking up every last bit of creamy broth.
- Simple green salad: A fresh, crunchy contrast to the rich, comforting soup.
- Roasted vegetables: An easy way to add even more fiber and nutrients to your meal.
For a lighter, protein-focused dinner, enjoy a generous bowl of soup with a side salad.
How to Store and Reheat Chicken Pot Pie Soup
This crockpot chicken pot pie soup is a great make-ahead recipe and works well for meal prep.
Refrigerator: Allow the soup to cool and transfer it to airtight containers. Refrigerate promptly and store for up to 3–4 days.
Freezer: This soup can be frozen for up to 2–3 months for best quality. Keep in mind that milk-based soups sometimes separate slightly after thawing, so the texture may change.
Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or milk if needed to loosen the consistency. Reheat leftovers to 165°F.
Frequently Asked Questions
Can I make chicken pot pie soup without heavy cream?
Absolutely! This recipe uses fat-free milk and a little flour to create a creamy consistency without heavy cream. It’s an easy way to make a lighter version of traditional chicken pot pie soup while keeping all the comforting flavor.
How do I thicken crockpot chicken pot pie soup?
The combination of flour and milk naturally thickens the soup. If you’d like it even thicker, mix an additional tablespoon of cornstarch with a tablespoon of cold water, stir it into the hot soup, and continue cooking until thickened.
Can I use rotisserie chicken instead of raw chicken?
Yes! Rotisserie chicken is a great shortcut. Add the broth, vegetables, and seasonings to the slow cooker and cook until the vegetables are tender. Stir in the shredded rotisserie chicken during the last 30 minutes, along with the milk and flour mixture, and heat everything thoroughly.
Can I make this chicken pot pie soup gluten-free?
Yes! Simply replace the all-purpose flour with a cornstarch slurry or a suitable gluten-free thickener. Be sure to check that your chicken broth and other packaged ingredients are certified gluten-free if needed.
Can I make this soup dairy-free?
Yes. Try substituting unsweetened, unflavored almond milk or oat milk for the fat-free milk. Keep in mind that different milk alternatives can affect the creaminess and thickness of the finished soup.
Is chicken pot pie soup healthy?
This homemade chicken pot pie soup can be a nutritious, balanced meal. It’s made with lean chicken breast, plenty of vegetables, low-sodium chicken broth, and low fat milk instead of heavy cream.
The chicken provides protein to support muscle maintenance and help keep you satisfied, while the vegetables contribute fiber and important nutrients.
For a well-rounded meal, pair your soup with a side salad or additional vegetables.
Crockpot Chicken Pot Pie Soup (Lightened Up)
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1 16 oz package frozen vegetables for soup
- 1 cup diced yukon gold potatoes
- 3 cups low sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 cup flour
- 1 cup fat free milk, or milk of your choice
- 1 1/2 tsp salt
Instructions
- Place the chicken breasts in the bottom of a slow cooker. Top with vegetables, broth, thyme, salt and pepper.
- Cook on High for 3-4 hours or Low for 6 hours.
- Remove chicken from slow cooker and chop or shred.
- Whisk together flour and milk, making a slurry. Pour into the slow cooker and stir to combine.
- Stir in chicken. Return lid to the slow cooker. Cook for another 15 minutes until slightly thickened.
Instant Pot Instructions
- Add the ingredients: Place the chicken breasts, frozen vegetables, chicken broth, thyme, black pepper, and salt in the Instant Pot. Stir gently to combine.Pressure cook: Secure the lid and set the valve to Sealing. Cook on HIGH pressure for 10 minutes for fresh, boneless chicken breasts.Release pressure: Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.Shred the chicken: Remove the chicken breasts, check that they've reached an internal temperature of 165°F, and chop or shred. Return the chicken to the Instant Pot.Make it creamy: In a small bowl, whisk together the flour and cold milk until smooth. Select the Sauté function and when the soup begins to bubble, slowly stir the milk mixture into the soup.Thicken and serve: Simmer for 3–5 minutes, stirring frequently, until the soup thickens and the flour is fully cooked. Cancel the Sauté function, adjust seasonings to taste, and enjoy!Tip: For a thicker soup, let it simmer a few extra minutes. If the soup becomes too thick, simply add a splash of chicken broth or milk until it reaches your desired consistency.
Nutrition
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Whole30
Vegetarian
Paleo
Keto Friendly
Gluten Free
Dairy Free