Description
This Slow Cooker Chicken Pot Pie Soup is a comforting, hearty dish that combines tender chicken, potatoes, and a medley of vegetables in a creamy, flavorful broth. Enhanced with herbs and spices, the soup is thickened with a homemade roux and finished with a touch of cream for richness. Perfect for a cozy weeknight dinner, it’s served best with warm homemade or store-bought biscuits for dipping. The slow cooker method makes it easy to prepare ahead and enjoy a hands-off, delicious meal that tastes like classic pot pie in a bowl.
Ingredients
Scale
Soup Ingredients
- 1 to 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
- 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
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
To Serve
- Homemade biscuits or store-bought biscuits
- Optional garnish: chopped fresh parsley or fresh thyme leaves
Instructions
- Add Ingredients to Slow Cooker: Place the cut chicken breasts, peeled and diced potatoes, diced celery, diced onion, minced garlic, and frozen mixed vegetables into the slow cooker. Set this mixture aside while preparing the sauce.
- Make the Sauce Base: Heat a large skillet over medium heat and melt the unsalted butter. Sprinkle the all-purpose flour over the melted butter and whisk gently to form a smooth paste (roux). Gradually add 1 cup of the chicken broth while whisking to combine thoroughly.
- Simmer the Sauce: Add the remaining 2 cups of chicken broth to the skillet, increasing heat to medium-high. Bring the mixture to a gentle simmer, whisking often until the sauce has thickened, about 4-6 minutes. Remove from heat once desired thickness is reached.
- Season the Sauce: Stir in the dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and rosemary into the thickened sauce. Mix well to evenly distribute the spices.
- Combine Sauce and Slow Cooker Ingredients: Pour the thickened, seasoned sauce over the chicken and vegetable mixture in the slow cooker. Gently toss everything together with a spatula to coat all ingredients evenly.
- Slow Cook: 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 vegetables are tender.
- Finish the Soup: Just before serving, remove the slow cooker lid and let the soup mixture cool slightly to stop simmering. Stir in the heavy cream or half-and-half for a creamy finish. Adjust the soup consistency by adding additional broth if necessary, and season with more salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with warm homemade or your choice of baked biscuits. Garnish with chopped fresh parsley or thyme leaves if desired for a fresh herbal note.
Notes
- This recipe provides a creamy, comforting soup that captures the flavors of classic chicken pot pie in an easy-to-make slow cooker version.
- Use gluten-free flour if a gluten-free option is needed.
- Adjust soup thickness by adding more chicken broth if the soup is too thick after stirring in the cream.
- Homemade biscuits add an extra cozy touch but store-bought biscuits work well for convenience.
- The soup can be made ahead and reheated gently on the stovetop or in the slow cooker set to warm.
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: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 84 mg
