Slow Cooker Chicken Pot Pie Soup Recipe
This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty twist on the classic chicken pot pie, transformed into a rich and creamy soup full of tender chicken, potatoes, celery, onion, and mixed vegetables. Perfect for a cozy weeknight dinner, it’s easy to prepare with mostly hands-off cooking in a slow cooker. Serve it topped with flaky homemade biscuits and fresh herbs for an irresistibly satisfying meal. The recipe is gluten-free adaptable and makes a deliciously warming solution during colder months.
- Prep Time: 20 mins
- Cook Time: 4–7 hours
- Total Time: 4 hours 20 mins to 7 hours 20 mins
- Yield: 6–8 servings (about 8 cups)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Slow Cooker:
- 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
- ⅓ cup heavy cream (may substitute half-and-half)
- Homemade Biscuits (or store-bought biscuits)
- Optional garnish: chopped fresh parsley or fresh thyme leaves
For the Sauce:
- 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
Instructions
- Prepare Ingredients: Add the chicken pieces, potatoes, diced celery, onion, minced garlic, and frozen mixed vegetables to the slow cooker and set aside for the sauce preparation.
- Make the Sauce: In a large skillet over medium heat, melt the unsalted butter. Sprinkle the flour evenly over the butter and whisk gently to create a smooth paste without lumps.
- Add Broth and Simmer: Gradually whisk in 1 cup of chicken broth until smooth. Then add the remaining 2 cups of broth. Increase the heat to medium-high and bring the mixture to a simmer, continuing to cook and whisk frequently for 4-6 minutes until the sauce thickens slightly.
- Season the Sauce: Remove the skillet from the heat. Stir in dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary to infuse the sauce with flavor.
- Combine in Slow Cooker: Pour the thickened and seasoned sauce over the ingredients in the slow cooker. Using a spatula, gently toss everything to combine evenly.
- Slow Cook: Cover 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.
- Add Cream and Adjust: Just before serving, uncover and allow the soup to cool slightly so it stops simmering. Stir in the heavy cream (or half-and-half). If desired, add additional broth to adjust the soup's consistency. Taste and adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with freshly baked homemade biscuits or store-bought biscuits. Garnish with chopped fresh parsley or thyme leaves for extra freshness and flavor.
Notes
- You can substitute half-and-half for heavy cream to reduce richness slightly.
- Adjust the amount of broth added at the end to achieve your preferred soup thickness—thicker like a stew or thinner as a classic soup.
- Use gluten-free flour to make this recipe gluten-free friendly.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with biscuits, bread, or over rice for added texture and heartiness.
Find it online: https://zaracooking.com/slow-cooker-chicken-pot-pie-soup-recipe/
