Description
This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty dish combining tender chicken, tender potatoes, and mixed vegetables in a creamy, flavorful broth. Prepared primarily in a slow cooker with a rich homemade sauce, it offers the cozy flavors of classic chicken pot pie in a warm soup form, perfect for easy weeknight dinners or meal prep.
Ingredients
Scale
For the Slow Cooker:
- 1-1½ 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, if needed)
- 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 aside while you prepare the sauce.
- Make the Sauce: In a large skillet over medium heat, melt the unsalted butter. Sprinkle the flour over the melted butter and whisk gently to form a paste (a roux). Slowly add 1 cup of chicken broth while whisking continuously to avoid lumps. Then add the remaining 2 cups of broth, increasing the heat to medium-high, and bring the mixture to a simmer.
- Thicken and Season the Sauce: Continue cooking the sauce for 4-6 minutes until it slightly thickens, whisking frequently. Remove the skillet from the heat, then stir in dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary, blending the flavors well.
- Combine Sauce and Ingredients: Pour the prepared thickened sauce over the ingredients in the slow cooker. Using a spatula, gently toss everything together to ensure even distribution of the sauce.
- Cook in Slow Cooker: Cover the slow cooker and cook the soup on the low setting for 6-7 hours, or on the high setting for 4-5 hours, until the chicken is fully cooked and the vegetables are tender.
- Finish and Serve: Just before serving, remove the lid and allow the soup to stop simmering. Stir in the heavy cream (or half-and-half). If you prefer a thinner consistency, add additional chicken broth to achieve desired thickness. Taste and adjust salt and pepper if needed.
- Serve: Ladle the soup into bowls and serve topped with homemade or store-bought biscuits. Garnish with chopped fresh parsley or fresh thyme leaves, if desired.
Notes
- To adjust soup thickness, add more chicken broth after stirring in cream at the end.
- Using half-and-half instead of heavy cream will make the soup lighter but still creamy.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave to avoid curdling the cream.
- For gluten-free, use gluten-free flour and gluten-free biscuits.
- Fresh herbs add brightness but can be omitted or substituted with dried herbs.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
