Description
This Slow Cooker Chicken Pot Pie Soup is a comforting, hearty dish that brings the classic flavors of chicken pot pie into a creamy soup form. Featuring tender chicken, potatoes, celery, onions, and mixed vegetables in a rich, thickened sauce with fresh herbs, it’s perfect for a cozy meal. Made easy in the slow cooker, it simmers to delicious perfection while you go about your day and is served with flaky homemade or store-bought biscuits to complete the experience.
Ingredients
Scale
For the Slow Cooker:
- 1-1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
- 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces (about 3 cups)
- 3-4 stalks celery, diced (about 1 cup)
- 1 small yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced (2-3 teaspoons)
- 1 12-ounce bag frozen mixed vegetables
- ⅓ cup heavy cream (may substitute half-and-half)
- Homemade Biscuits or store-bought biscuits, for serving
- Optional garnish: chopped fresh parsley or fresh thyme leaves
For the Sauce:
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour (or gluten-free flour)
- 3 cups low-sodium chicken broth, divided
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried rosemary
Instructions
- Add ingredients to slow cooker: Place the chicken pieces, peeled and diced potatoes, diced celery, diced onion, minced garlic, and frozen mixed vegetables into the slow cooker. Set this mixture aside while you prepare the sauce.
- Make the sauce base: In a large skillet over medium heat, melt the unsalted butter. Sprinkle the flour evenly over the melted butter and whisk gently to create a smooth paste without lumps.
- Add chicken broth and thicken: Gradually pour in 1 cup of the chicken broth, whisking continuously until smooth. Then add the remaining 2 cups of broth. Increase the heat to medium-high, bring the mixture to a simmer, and cook for 4-6 minutes, whisking frequently until the sauce thickens slightly.
- Season the sauce: Remove the skillet from heat and stir in dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary until well combined.
- Combine sauce with slow cooker ingredients: Pour the thickened sauce over the slow cooker contents. Using a spatula, gently toss everything together to ensure even distribution of the sauce.
- Slow cook the soup: Cover and cook on the low setting for 6-7 hours or on the high setting for 4-5 hours, allowing all the flavors to meld together and the chicken to become tender.
- Finish the soup: Just before serving, remove the lid and let the soup stop simmering. Stir in the heavy cream (or half-and-half) for richness. Adjust the consistency by adding additional broth if desired, and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with homemade or baked biscuits. Garnish with chopped fresh parsley or thyme leaves if desired for a fresh herbal touch.
Notes
- You can adjust the thickness of the soup by adding more chicken broth at the end if it is too thick for your preference.
- Substitute half-and-half for the heavy cream to reduce richness slightly.
- Use gluten-free flour in the sauce if you require a gluten-free version.
- Fresh herbs such as parsley or thyme make a lovely garnish and add brightness to the dish.
- Leftovers keep well in the refrigerator for 3-4 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
