Description
This Slow Cooker Chicken Pot Pie Soup is a comforting, hearty dish that combines tender chicken, potatoes, and mixed vegetables in a creamy, flavorful broth. Made easy with a slow cooker and topped with biscuits, this soup offers all the satisfying flavors of a classic chicken pot pie in a cozy soup form, perfect for chilly days or whenever you want a simple, delicious meal.
Ingredients
Scale
Main Ingredients
- 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
Sauce Ingredients
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour (use 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
- ⅓ cup heavy cream (may substitute half-and-half)
Additional
- Homemade Biscuits or any baked biscuits, for serving
- Optional garnish: chopped fresh parsley or fresh thyme leaves
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken pieces, potatoes, celery, onion, garlic, and frozen mixed vegetables to the slow cooker. Set aside while you prepare the sauce.
- Make the Sauce Base: In a large skillet over medium heat, melt the unsalted butter. Sprinkle the flour over the melted butter and whisk together gently to form a paste. Gradually add 1 cup of chicken broth, whisking continuously until smooth.
- Simmer and Season the Sauce: Add the remaining 2 cups of chicken broth to the skillet, increase the heat to medium-high, and bring the mixture to a simmer. Cook for 4-6 minutes until slightly thickened, whisking often. Remove from heat and stir in dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and rosemary.
- Add Sauce to Slow Cooker: Pour the thickened sauce over the ingredients in the slow cooker. Use a spatula to gently toss everything together, ensuring the chicken and vegetables are evenly coated.
- Cook the Soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours until the chicken is cooked through and the flavors have melded.
- Finish the Soup: Just before serving, remove the lid and let the soup stop simmering. Stir in the heavy cream. If the soup is too thick, add additional chicken broth until your desired consistency is reached. Adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls, top with homemade biscuits or your favorite baked biscuits, and garnish with chopped fresh parsley or thyme leaves if desired.
- Enjoy and Feedback: Please leave a review and rating to share how you liked the recipe, helping us continue to provide great content.
Notes
- The soup is intended to be thick and just slightly thinner than traditional pot pie filling. If at the end it is too thick, add an extra ¼ to ½ cup of broth to thin it slightly. Keep in mind it thickens more as it cools, so add broth when reheating leftovers if needed.
- For gluten-free preparation, substitute the all-purpose flour with a 1:1 gluten-free flour blend such as Bob’s Red Mill 1 to 1 Baking Flour.
- Nutrition info provided is for a 1-cup serving of soup without biscuits.
Nutrition
- Serving Size: 1 cup
- Calories: 262
- Sugar: 5 g
- Sodium: 198 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 60 mg
