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+ servings
pot pie soup

Crockpot Chicken Pot Pie Soup

Hollie Schultz
Crockpot Chicken Pot Pie Soup recipe
5 from 1 vote
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Entree
Cuisine American
Servings 6 servings
Calories 368 kcal


  • 1 1/2 lbs chicken breast boneless, skinless
  • 2 1/2 cups mixed vegetables frozen
  • 3 cups potatoes cubed
  • 2 cans condensed cream of chicken soup
  • 1 cup water
  • 1/2 cup instant mashed potato flakes


  • Start by cutting 1 1/2 pounds of boneless, skinless chicken breasts into 1″ cubes and place them in your crockpot.
  • Add 2½ cups of frozen, mixed vegetables. (I don’t like lima beans so I mix carrots, peas and corn only.)
  • Add 3 cups of cubed potatoes.
  • Pour in 2 cans of Cream of Chicken canned soup + 1 cup water.
  • Stir it all together and cook on HIGH for about 6 hours.
  • To thicken soup, add ½ cup of instant mashed potato flakes. Put the lid back on and allow the soup to thicken for about 10 minutes.


Calories: 368kcalCarbohydrates: 40gProtein: 32gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 81mgSodium: 894mgPotassium: 1127mgFiber: 6gSugar: 2gVitamin A: 4073IUVitamin C: 34mgCalcium: 54mgIron: 3mg
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