Crock Pot Chicken Pot Pie Soup

You are here:Home » Popular » Kid-Friendly » Crock Pot Chicken Pot Pie Soup

May 14, 2016 By Aunt Lou 14 Comments

This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.

Jump to Recipe Print Recipe

If you are looking for a great soup that will be an instant family favorite, then you will want to try this Crock Pot Chicken Pot Pie Soup! My kids were gobbling up their veggies with delight!

Aunt Lou here.

When I was trying to think of a yummy recipe to make for my family and to share with you great folks, Cris reminded me of one of my favorite recipes, Crock Pot Chicken Pot Pie, that I had made with biscuits. So I wanted to make it again…but with a little twist!

Table of Contents

Crock Pot Chicken Pot Pie Soup Notes

I changed up the veggies this time. I love the addition of potatoes, corn and green beans. Yum! We used shredded hash browns and loved it. If you would prefer diced hash browns, go for it!
Cris used this pie crust trick when she made her yummy Crock Pot Crustless Pumpkin Pieand it works perfectly with this Crock Pot Chicken Pot Pie Soup! I love to break them into pieces and put them in my soup.Oh. My. Yum.
I used mytrusty Sir Hamilton (my 6-quart Hamilton Beach insulated, programmable slow cooker). I was going to be gone all day, I knew Sir Hamilton would help Michael make this recipe a success! You can use your favorite 5-6 quart slow cooker.

This yummy Crock Pot Chicken Pot Pie Soup is yummy as can be and simple to make!

5 from 7 votes

Print Pin Rate

Course: Soup

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Ingredients

32 oz chicken broth
31.5 oz cream of chicken soup (3 - 10.5 oz cans)
2 cups milk
2 chicken breasts cooked and cubed
1.5 cups frozen hash browns
12 oz pkg frozen mixed veggies
1 teaspoon salt
1.5 teaspoon pepper
1 pie crust cut into large bite-size strips and baked

Instructions

Put everything into your crock pot except for your pie crust
Mix until well combined
Cover and cook on low for 6-7 hours or high for 3-3.5 hours
Serve with your baked pie crust strips.

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

Affiliate links were used in this post.

Author
Recent Posts

Follow me

Aunt Lou

I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.

Follow me

Reader Interactions

Comments

Brandy says
September 25, 2019 at 2:27 pm

Would canned vegetables work in this recipe?
Reply
- Aunt Lou says
  September 25, 2019 at 2:57 pm
  
  Hi Brandy!
  I haven’t tried this recipe with canned vegetables. If I made this with canned vegetables, I would drain them and reduce the cooking time a bit. Watch it closely the first time you make it so that you know how much to adjust the cooking time. If you give it a try, let me know how it turns out!
  Aunt Lou
Karen Slocum says
September 24, 2019 at 7:24 pm

Made this today. – Was a little surprised that the soup was so thin. We added instant mashed potatoes that help. The pie crust things are an excellent idea. Thanks.
Reply
- Aunt Lou says
  September 25, 2019 at 2:59 pm
  
  I’m so glad you were able to adjust this recipe to your liking Karen! I love the pie crust strips too!
  ~Aunt Lou
sharon L says
May 15, 2016 at 10:32 pm

I love the pie crust strips! I am looking forward to trying this. Thanks
Reply
- Aunt Lou says
  May 24, 2016 at 10:47 am
  
  Hi Sharon!
  They are awesome! The pie crust strips really take this recipe to the next level! Enjoy!
  Aunt Lou
Michelle says
May 15, 2016 at 12:05 pm

I love pot pie…
Can’t wait to try!!
Reply
- Aunt Lou says
  May 24, 2016 at 10:45 am
  
  Hi Michelle!
  This may just be my favorite “kind” of pot pie now! I LOVE it! I also loved that my kids were devouring their veggies like they were candy! haha Enjoy!
  Aunt Lou
KF says
May 15, 2016 at 10:03 am

Can I leave out the hash browns?
Reply
- Aunt Lou says
  May 24, 2016 at 10:44 am
  
  Hi KF!
  Sure! That is the great thing about this recipe, you can customize it to fit your tastes easily! Add more of what you like or take out what you don’t like! I hope you enjoy it as much as we do!
  Aunt Lou
Cindy Smith says
June 14, 2019 at 9:20 am

This sounds awesome. I also like to take a pie crust cut into strips and sprinkled with cinnamon-sugar. Make a great light and airy dessert and the whole family loves it. Can’t wait to try this recipe.
Reply
Aunt Lou says
June 14, 2019 at 10:47 am

That’s a great idea Cindy! I’m going to have to try that soon! I hope you enjoy this recipe!
~Aunt Lou
Reply

Trackbacks

[…] last, but most definitely not least is another new favorite of Aunt Lou’s. This Crock Pot Chicken Pot Pie Souphad Iyla and Ryder eating up their veggies […]
Reply
[…] up is the Crock Pot Chicken Pot Pie Soupwith pie crust strips. My kids devour their veggies with this meal, so it is definitely a keeper […]
Reply

We love hearing from you, it totally makes our day! Please remember, our comment section is much like our dinner table... You don't have to like everything we serve up, but you do have to use your manners.

Note: If you cannot find the comment form on this post, comments are closed. Unfortunately due to the amount of spam we receive, we have to close comments after an initial commenting period. However, if you have any questions or feedback, you can always email us at Cris@RecipesThatCrock.com. Psst... If you want to send us a photo of a dish you created from the site, we'd love to see it any maybe even feature it on Instagram!

Crock Pot Chicken Pot Pie Soup - Recipes That Crock! (2024)