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Jeanette’s Crock Pot Chicken Pot Pie Soup Recipe
Chicken Pot Pie Soup recipe

Do you love chicken pot pie? Do you love soup? Then you’re going to love our crock pot chicken pot pie soup recipe! This recipe is the perfect combination of both comfort foods. It’s easy to make, and it will warm your soul on a cold winter day. Plus, it’s a great way to use up leftover chicken. If you don’t have any leftovers, no problem! You can easily buy chicken breasts from the grocery store. So, what are you waiting for? Get out your crockpot and start cooking!

How to Make Jeanette’s Chicken Pot Pie Soup

This mashup of two classics is sure to be a crowd-pleaser! But before you make this delicious soup, let’s take a little food history lesson and learn where pot pies came from.

Where Did Chicken Pot Pie Come From

Pot pies have been around since the 1600s but they were filled with meats other than chicken. The first recipe for a “Chicken Pie” appeared in 1780 in Elizabeth Raffald’s book called The Experienced English Housekeeper. The pie contained a stew of chicken, ham, mushrooms, onions, and gravy with a suet crust on the top and bottom.

The recipe evolved over time and by the 20th century, it was a creamy chicken casserole with a biscuit topping. And now let’s evolve it again and learn how to make Jeanette’s version of this classic dish fused with soup.

Jeanette’s Chicken Pot Pie Soup Recipe

It’s time to get cooking. Let’s make Jeanette’s Chicken Pot Pie Soup.


  • 1 1/2 lbs. boneless chicken breasts
  • 1/2 cup chopped celery
  • 10.5 oz. can cream of chicken soup
  • 1 tsp. garlic powder
  • 1 cup milk
  • 1/2 tsp. salt
  • 1/2 cup chopped onion
  • 1/4 tsp. pepper
  • 16 oz. bag frozen mixed vegetables
  • 16 oz. can Grands Biscuits


  1. Prepare the Crock Pot by spraying it with non-stick material. Then, add chicken breasts.
  2. In a separate mixing bowl, whisk together the cream of chicken soup and milk until well mixed.
  3. Add onion, mixed vegetables, celery, garlic powder, salt, and pepper to a large bowl and stir them all together.
  4. Pour the soup mixture over the chicken in the Crock Pot
  5. Put the lid on the Crock Pot and cook on LOW for 6-8 hours.
  6. Before serving, shred the chicken inside the pot then stir the contents again.
  7. Bake biscuits according to package directions (or make your own).
  8. Serve biscuit/s on top of each individual bowl of soup when mealtime comes around.

This delicious soup is sure to become a family favorite. It’s easy to make and the perfect meal for cold winter days. Serve it with a side of biscuits and you’ll have a complete comfort food dinner that everyone will love!

And if you’re using your slow cooker due to a broken oven or stove, call the repair pros at Moore Appliance for fast, affordable service.

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