Chicken Pot Pie Soup

All the comforting taste of chicken pot pie in a soup, perfect for the fall or winter evenings. This recipe will soon be a favorite in your home. It’s a great slow cooker or Instant Pot recipe to have in your back pocket for those busy school or work evenings.

All the comforting taste of chicken pot pie, with a couple of time-saving tricks, is what makes this recipe so great. I use a bag of frozen vegetables to save time on chopping, opt for cubed hash browns instead of chopping potatoes, and add plenty of herbs to elevate the taste.

Inside the Freezer Meals 101 Club, we use our 10+ years of experience making and eating freezer meals to share simple swap-outs and tips like this recipe to save you time in the kitchen. Plus, we’ll show you how we stack our freezers with delicious meals so we never have to think about what’s for dinner again!

Chicken Pot Pie Soup Recipe

Ingredients:

• 4 chicken breasts, boneless, skinless
• 2 1/2 cups mixed vegetables, frozen
• 1/2 cup onion, minced
• 4 cups hash browns, frozen, cubes
• 2 cloves of garlic, minced
• 1 tsp. sage
• 1/2 tsp. thyme
• 1/4 tsp. marjoram
• 1/4 tsp. rosemary
• 1/4 tsp. nutmeg
• 1 tsp. oregano
• 1 tsp. pepper

On the Day of Cooking:

• 8 cups of chicken broth

Assembly instructions:

1. Add all ingredients except for chicken broth to a large resealable freezer bag.
2. Remove the excess air, seal, and freeze.

Cooking instructions:

1. Thaw.
2. Empty the bag contents into the slow cooker and add 8 cups of chicken broth.
3. Cook on low for 3-5 hours.
4. Alternatively, cook in the instant pot, on the Soup setting at high pressure for 35 minutes. Allow a natural release.
5. Shred the chicken and serve.

How to Serve This Recipe

You don’t need to add anything else to serve with this recipe, other than topping with some fresh parsley when serving. If you are missing the bread part of chicken pot pie, you can serve this with a side of buttermilk biscuits, garlic bread, or a crusty French or sourdough bread.

Additionally, you could serve with a side garden or Caesar salad.

How to Store Leftovers

Store any leftovers of this soup in an air-tight container in the fridge for up to 3 days. You can heat a serving the next day for lunch and serve with any leftover bread or biscuits.

Try some of our favorite soup recipes like Carrot, Orange, and Brie Soup, Ham and Potato Soup, and Marry Me Chicken Gnocchi Soup.

Print

Chicken Pot Pie Soup

Prep Time

10 mins

Cook Time

3 hrs

 

Course: Soup

Servings: 8

Calories: 271 kcal

Ingredients

• 4 chicken breasts boneless, skinless
• 2 1/2 cups mixed vegetables frozen
• 1/2 cup onion minced
• 4 cups hash browns frozen, cubes
• 2 cloves of garlic minced
• 1 tsp. sage
• 1/2 tsp. thyme
• 1/4 tsp. marjoram
• 1/4 tsp. rosemary
• 1/4 tsp. nutmeg
• 1 tsp. oregano
• 1 tsp. pepper

On the Day of Cooking:

• 8 cups of chicken broth

Instructions

Assembly instructions:

1. Add all ingredients except for chicken broth to a large resealable freezer bag.
2. Remove the excess air, seal and freeze.

Cooking instructions:

1. Thaw.
2. Empty bag contents into the slow cooker and add 8 cups of chicken broth.
3. Cook on low for 3-5 hours.
4. Alternatively cook in the instant pot, on the Soup setting at high pressure for 35 minutes. Allow a natural release.
5. Shred the chicken and serve.