Description
This Slow Cooker Chicken Pot Pie Soup is a comforting, creamy dish packed with tender chicken, hearty potatoes, mixed vegetables, and a rich, flavorful sauce. Easy to prepare and perfect for a cozy meal, it’s served with warm homemade biscuits and can be customized with fresh herbs for garnish.
Ingredients
Scale
Soup 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
- 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 Serve
- Homemade biscuits or store-bought biscuits
- Optional garnish: chopped fresh parsley or fresh thyme leaves
Instructions
- Prepare Ingredients: Add the chicken, potatoes, celery, onion, garlic, and frozen vegetables into the slow cooker. Set aside while preparing the sauce.
- Make the Sauce Base: In a large skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk gently to form a smooth paste.
- Add Broth to Sauce: Gradually add 1 cup of chicken broth to the skillet, whisking continuously until smooth. Then add the remaining 2 cups of broth. Increase heat to medium-high and bring to a simmer while whisking often.
- Thicken Sauce and Season: Continue cooking the sauce for 4-6 minutes until slightly thickened. Remove from heat and stir in the dried thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary.
- Combine Soup: Pour the thickened sauce over the slow cooker ingredients and gently toss everything together using a spatula to ensure even mixing.
- Slow Cook: Cover and cook on low for 6-7 hours or on high for 4-5 hours, allowing flavors to meld and chicken to cook through.
- Finish Soup: Before serving, remove the lid to let the soup stop simmering. Stir in the heavy cream. Adjust thickness with additional broth if desired and season with more salt and pepper to taste.
- Serve: Ladle the soup into bowls, top with homemade or store-bought biscuits, and garnish with fresh parsley or thyme if desired.
- Feedback: Leave a review and rating to help support the recipe and get personalized tips.
Notes
- The soup is intended to be thick, slightly thinner than traditional pot pie filling. Adjust thickness by adding ¼ to ½ cup extra broth if too thick after cooking, especially when reheating leftovers.
- For gluten-free preparation, substitute the all-purpose flour with an equal amount of 1:1 gluten-free flour blend such as Bob’s Red Mill 1 to 1 Baking Flour.
- Nutrition values are based on a 1-cup serving of soup without biscuits: approximately 262 calories, 11 g total fat (7 g saturated fat), 198 mg sodium, 23 g carbohydrates (3 g fiber, 5 g sugar), 16 g protein, and 60 mg cholesterol.
Nutrition
- Serving Size: 1 cup of soup without biscuits
- 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
