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Slow Cooker Chicken Pot Pie Soup

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"Very simple slow cooker chicken pot pie soup without the hassle of dealing with pastry. We find this is best served with oven-fresh biscuits."
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4 h 10 m servings 216
Original recipe yields 8 servings


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  1. Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl; stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.
  2. Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.


  • Cook's Notes:
  • We try to be as dairy-free as possible so, we use So Delicious® coconut milk instead of dairy. Feel free to use either.
  • You can use cream of broccoli soup instead of cream of celery if preferred.
  • If you would like a thicker soup, you can make a slurry with 2 tablespoons cornstarch to 4 tablespoons water and add in slowly while stirring the last 1 hour and 45 minutes of cooking.

Nutrition Facts

Per Serving: 216 calories; 7.5 19.6 18.1 45 865 Full nutrition

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