Description

This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty recipe that combines tender chicken, fresh vegetables, and a creamy, flavorful sauce. Cooked low and slow in a slow cooker, this soup delivers all the cozy goodness of a classic chicken pot pie but in a warm, easy-to-serve form. Topped with homemade or store-bought biscuits and fresh herbs, it’s perfect for family dinners or chilly 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
3 cups low-sodium chicken broth, divided
¼ cup unsalted butter
⅓ cup all-purpose flour (use gluten-free flour, if needed)
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)

Optional Garnishes and Sides

Homemade Biscuits or store-bought biscuits
Chopped fresh parsley or fresh thyme leaves

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Instructions

Add Ingredients to Slow Cooker: Place chicken pieces, potatoes, celery, onion, garlic, and frozen mixed vegetables into the slow cooker. Set aside while you prepare the sauce.
Prepare 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 or roux. Slowly add 1 cup of chicken broth, whisking continuously until smooth.
Cook the Sauce: Add the remaining 2 cups of chicken broth to the skillet. Increase heat to medium-high and bring the mixture to a simmer. Cook, whisking frequently, until the sauce thickens slightly, about 4-6 minutes. Remove from heat and stir in dried thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary.
Combine in Slow Cooker: Pour the thickened sauce over the ingredients in the slow cooker. Use a spatula to gently toss everything together ensuring the sauce coats all the ingredients evenly.
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 vegetables are tender.
Finish the Soup: Before serving, open the slow cooker and allow the soup to settle. Stir in the heavy cream (or half-and-half). Adjust the consistency by adding more broth if you prefer a thinner soup. Taste and adjust salt and pepper accordingly.
Serve: Ladle the soup into bowls and top with freshly baked homemade or store-bought biscuits. Garnish with chopped fresh parsley or thyme if desired. Enjoy warm and comforting!

Notes

For a thicker soup, reduce the amount of broth or cook uncovered for the last 30 minutes to allow excess liquid to evaporate.
You can substitute half-and-half for heavy cream to reduce richness.
Use gluten-free flour if you require a gluten-free version, and pair with gluten-free biscuits.
If you want more vegetable variety, add peas, carrots, or green beans to the frozen mixed vegetable mix.
Make sure not to overcook the chicken to keep it tender and juicy.

Prep Time: 20 minutes
Cook Time: 4-7 hours
Category: Soup
Method: Slow Cooking
Cuisine: American