Description
This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty soup version of the classic pot pie, combining tender chicken, potatoes, celery, onions, and mixed vegetables in a creamy, flavorful broth thickened with a buttery roux. Perfect for a cozy weeknight dinner, it’s easily made in a slow cooker and topped with warm homemade or store-bought biscuits. This recipe offers a gluten-free option and is loaded with protein and veggies for a nourishing meal.
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)
Toppings & Garnish
- Homemade biscuits or store-bought biscuits
- Optional: chopped fresh parsley or fresh thyme leaves for garnish
Instructions
- Add Ingredients to Slow Cooker: Place the cut chicken breasts, peeled and diced potatoes, celery, diced onion, minced garlic, and frozen mixed vegetables into the slow cooker. Set aside while you prepare the sauce.
- Make the Roux Sauce: In a large skillet over medium heat, melt the unsalted butter. Sprinkle the flour over the melted butter and whisk gently to form a smooth paste, cooking briefly to remove raw flour taste.
- Add Broth and Thicken: Gradually pour in 1 cup of the chicken broth, whisking constantly to avoid lumps. Then add the remaining 2 cups of broth, increase the heat to medium-high, and bring the mixture to a simmer. Cook for 4-6 minutes until the sauce slightly thickens, whisking often for smooth consistency.
- Season the Sauce: Remove the skillet from heat and stir in dried thyme, paprika, garlic powder, onion powder, salt, pepper, and dried rosemary, incorporating all the herbs and spices evenly.
- Combine in Slow Cooker: Pour the thickened sauce over the ingredients already in the slow cooker. Use a spatula to gently toss everything together, ensuring the chicken and vegetables are coated in the sauce.
- Cook in Slow Cooker: Cover and cook on the LOW setting for 6-7 hours or on HIGH for 4-5 hours until the chicken is cooked through and vegetables are tender.
- Finish and Serve: Just before serving, remove the lid and allow the soup mixture to stop simmering. Stir in the heavy cream to add richness. Adjust consistency by adding extra broth if desired and season with additional salt and pepper to taste.
- Serve: Ladle the soup into bowls and top each serving with warm homemade or store-bought biscuits. Garnish with chopped fresh parsley or thyme leaves if desired.
Notes
- This soulful pot pie soup is a hands-off, comforting dish packed with chicken and vegetables, perfect for easy weeknight meals.
- Use gluten-free flour in the roux if you require a gluten-free version.
- You can substitute half-and-half for heavy cream for a lighter option.
- Adjust the soup’s thickness by adding more broth before serving if you prefer a thinner consistency.
- Serve with warm biscuits on top or on the side for the true pot pie experience.
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
