Description
This Slow Cooker Chicken Pot Pie Soup is a comforting, creamy, and hearty soup packed with tender chicken, potatoes, and mixed vegetables. It combines the classic flavors of chicken pot pie in a warm, spoonable form, perfect for a cozy weeknight dinner. The slow cooker does the work for you, making it an easy, hands-off meal that can be topped with homemade or store-bought biscuits and garnished with fresh herbs for added flavor and presentation.
Ingredients
Scale
Soup Ingredients
- 1 to 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
- 3 cups low-sodium chicken broth, divided
- ¼ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Sauce Ingredients
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour (use gluten-free flour if needed)
- ⅓ cup heavy cream (may substitute half-and-half), to add at the end
Serving
- Homemade Biscuits or store-bought biscuits
- Optional garnish: chopped fresh parsley or fresh thyme leaves
Instructions
- Prepare the Slow Cooker Base: Add the chicken, potatoes, diced celery, onion, minced garlic, and frozen mixed vegetables to the slow cooker. Set aside while you prepare the sauce.
- Make the Sauce: In a large skillet over medium heat, melt the butter. Gradually sprinkle the flour over the melted butter while whisking gently to form a smooth paste. Slowly add 1 cup of the chicken broth, whisking continuously until smooth. Then add the remaining 2 cups of broth and increase heat to medium-high.
- Simmer the Sauce: Bring the sauce to a gentle simmer, stirring often until it thickens slightly, about 4-6 minutes. Remove from heat and stir in dried thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary to infuse the sauce with aromatic seasoning.
- Combine and Cook: Pour the thickened seasoned sauce over the ingredients in the slow cooker. Use a spatula to gently stir everything together, ensuring the chicken and vegetables are well coated with the sauce.
- Slow Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours, allowing the flavors to meld and the chicken and vegetables to become tender.
- Finish and Serve: Just before serving, remove the lid and let the soup settle so it stops simmering. Stir in the heavy cream to add richness. Adjust consistency by adding extra broth if desired, and season to taste with salt and pepper.
- Serve: Ladle the soup into bowls and top with homemade or store-bought biscuits. Garnish with chopped fresh parsley or thyme leaves if desired for a fresh, vibrant touch.
Notes
- This is a hands-off, comforting soup version of classic chicken pot pie, rich and creamy with hearty chicken and vegetables.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour.
- You can adjust the soup thickness by adding extra chicken broth at the end as needed.
- Serve with your favorite biscuits for a complete meal.
Nutrition
- Serving Size: 1 cup soup with 1 biscuit
- Calories: 464
- Sugar: 8 g
- Sodium: 670 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 84 mg
