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Slow Cooker Chicken Pot Pie Soup Recipe

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4.2 from 3 reviews

This Slow Cooker Chicken Pot Pie Soup is a comforting, hearty soup that captures all the creamy, savory flavors of a traditional chicken pot pie in a warm, spoonable form. Made with tender chicken, potatoes, mixed vegetables, and a rich, buttery sauce flavored with herbs and spices, this recipe is slow-cooked to perfection and finished with a splash of cream. Serve it with flaky homemade or store-bought biscuits for a satisfying meal perfect for cooler days.

Ingredients

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

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

Finishing Ingredients

  • 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

Instructions

  1. Add Ingredients to Slow Cooker: Place the chicken pieces, peeled and cut potatoes, diced celery, diced onion, minced garlic, and frozen mixed vegetables into the slow cooker. Set aside while you prepare the sauce.
  2. Make the Roux Sauce: In a large skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk gently to create a paste. Slowly add 1 cup of the chicken broth while whisking to keep the mixture smooth. Then add the remaining 2 cups of broth and increase heat to medium-high. Bring the mixture to a simmer, whisking often to prevent lumps.
  3. Thicken the Sauce and Add Seasonings: Continue simmering the sauce for about 4-6 minutes until it is slightly thickened. Remove the skillet from heat and stir in dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary to infuse the sauce with flavor.
  4. Combine Sauce and Slow Cooker Ingredients: Pour the thickened sauce evenly over the ingredients in the slow cooker. Use a spatula to gently toss everything together, ensuring the chicken and veggies are coated well with the sauce.
  5. Slow Cook the Soup: Cover the slow cooker. Cook on the low heat setting for 6 to 7 hours, or for 4 to 5 hours on high, until the chicken is cooked through and the vegetables are tender.
  6. Finish the Soup: Before serving, remove the slow cooker lid and let the soup stop simmering. Stir in the heavy cream to add richness and creaminess. If the soup is too thick, add additional chicken broth to reach your desired consistency. Adjust salt and pepper to taste.
  7. Serve: Ladle the soup into bowls and serve topped with warm homemade or store-bought biscuits. Garnish with freshly chopped parsley or fresh thyme leaves for a fresh herbal touch, if desired.

Notes

  • You can substitute half-and-half for heavy cream if you prefer a lighter option.
  • If the soup thickens too much during slow cooking, add extra chicken broth to loosen it before serving.
  • Using gluten-free flour will make this recipe suitable for gluten-free diets.
  • Serve with biscuits on the side or crumble biscuits into the soup for a pot pie style experience.

Find it online: https://dishcooks.com/slow-cooker-chicken-pot-pie-soup-recipe/