Description
This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty dish that combines tender chicken, vegetables, and a creamy, flavorful sauce. Perfect for easy weeknight dinners, this recipe uses a slow cooker to meld all the flavors together and is served with flaky homemade biscuits for a delicious meal.
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
- 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
- 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 the ingredients: Add the cut chicken, peeled and chopped potatoes, diced celery, diced onion, minced garlic, and frozen mixed vegetables into the slow cooker. Set aside while you prepare the sauce.
- Make the roux-based sauce: 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 (roux).
- Add chicken broth and seasonings: Pour in 1 cup of chicken broth while whisking until smooth. Then add the remaining 2 cups of broth. Increase heat to medium-high and bring the mixture to a simmer, whisking often, and cook until it thickens slightly, about 4-6 minutes.
- Season the sauce: Remove the skillet from heat and stir in dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary to infuse flavor into the sauce.
- Combine soup and sauce: Pour the thickened sauce mixture over the ingredients in the slow cooker. Gently toss with a spatula to combine everything evenly.
- Slow cook the soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours, allowing the chicken and vegetables to become tender and flavors to meld.
- Finish with cream: Just before serving, remove the lid to stop simmering. Stir in the heavy cream (or half-and-half) for creaminess. Adjust thickness by adding more broth if desired, and season with additional salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with warm homemade or store-bought biscuits. Garnish with chopped fresh parsley or thyme leaves if desired for a fresh finish.
Notes
- Adjust the soup’s thickness by adding extra chicken broth if you prefer a thinner consistency.
- You can substitute half-and-half for heavy cream to reduce fat content slightly.
- Use gluten-free flour if you require a gluten-free version of this soup.
- For a richer flavor, brown the chicken pieces briefly before adding them to the slow cooker (optional).
- Baking biscuits fresh while the soup cooks enhances the meal but store-bought biscuits are a convenient alternative.
- Prep Time: 20 minutes
- Cook Time: 4 hours 0 minutes (on high) to 7 hours (on low)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
