Slow Cooker Chicken Pot Pie Soup
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
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One of the most beloved comfort food casseroles…as a soup! You will love this Chicken Pot Pie Soup with biscuit topper. Perfect with a side salad. This one will warm your heart and soul!

Ingredients for Single Meal

  • 2 - large boneless chicken breasts
  • 1 - 10 oz can(s) cream of mushroom
  • 1 - cup(s) chicken stock
  • 1 - tsp dried thyme
  • 1 - tsp garlic powder
  • 1 - tsp onion powder
  • 1 - 15 oz. can sliced new potatoes
  • 1 - 12 oz bag frozen mixed veggies
  • - Salt and pepper
  • Garnish: - heavy cream**
  • Side: - canned biscuits**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)**
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Cooking Directions for Single Meal

  1. In a large mixing bowl, whisk together the cream of mushroom soup, chicken stock, dried thyme, garlic powder and onion powder.
  2. Open the can of sliced new potatoes and drain well.
  3. Place the chicken breasts in the base of the slow cooker and season with salt and pepper as desired. Pour the sliced new potatoes and frozen mixed over the top. Then add the stock and soup mixture. Toss gently to cover the chicken and veggies.
  4. Set on low and cook for 8 hours. With 10 minutes left in the cooking cycle, stir and shred the chicken into the sauce. If you wish to make the sauce creamier, stir in a few Tbsp of heavy cream at the end of the cooking cycle. Season with salt and pepper to taste.
  5. At the end of the slow cooking cycle, bake the canned biscuits as directed.
  6. Prepare salad.
  7. Serve Slow Cooker Chicken Pot Pie Soup with biscuit on top and a side salad.

Freezeasy Meal Prep Directions

  1. In a large mixing bowl, whisk together 2 cans of cream of mushroom soup, 2 cups of chicken stock, 2 tsp dried thyme, 2 tsp garlic powder and 2 tsp onion powder.
  2. Open 2 cans of sliced new potatoes and drain well.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 2 large boneless, skinless chicken breasts
  • 1 - 15 oz. can sliced new potatoes, drained
  • 1 - 12 oz. bag frozen mixed vegetables
  • Half of the prepared cream of mushroom soup sauce

Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours. Stir and shred the chicken at the end of the cooking cycle. Optional, stir in heavy cream as directed.

Special notes

None.

Dairy-Free Modifications

Unfortunately, there is not a great dairy-free modification for this meal.

Gluten-Free Modifications

Use Gluten-Free cream of mushroom soup and gluten free rolls or biscuits.

Printable Label Recipe Title

Slow Cooker Chicken Pot Pie Soup

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Stir and shred the chicken at the end of the cooking cycle. Bake biscuits to place on top of soup.
Serve with biscuit topper and side salad.

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