Description
A comforting Slow Cooker Chicken Pot Pie Soup filled with tender chicken, hearty potatoes, mixed vegetables, and a rich, flavorful sauce, finished with a touch of cream. Perfectly paired with buttery homemade or store-bought biscuits for a cozy meal.
Ingredients
Scale
For the Slow Cooker:
- 1 to 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 for serving
- Optional garnishes: chopped fresh parsley or fresh thyme leaves
For the Sauce:
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour (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: Cut the chicken breasts into ¾-inch pieces. Peel and dice the potatoes, dice the celery and onion, and mince the garlic cloves.
- Combine Ingredients in Slow Cooker: Add the chicken, potatoes, celery, onion, garlic, and frozen mixed vegetables into the slow cooker. Set aside while preparing the sauce.
- Make the Sauce: In a large skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk gently to form a roux paste. Gradually whisk in 1 cup of the chicken broth until smooth, then add the remaining 2 cups. Increase heat to medium-high and bring to a simmer, whisking frequently, until the sauce 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 until well combined.
- Combine Sauce with Slow Cooker Ingredients: Pour the thickened sauce over the ingredients in the slow cooker. Using a spatula, gently toss everything together to coat the chicken and vegetables evenly with the sauce.
- Cook the Soup: 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 Consistency: Just before serving, uncover the slow cooker and allow the soup to settle from simmering. Stir in the heavy cream. If desired, add additional chicken broth to adjust the soup to your preferred thickness. Taste and adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with warm homemade or store-bought biscuits. Garnish with fresh parsley or thyme if desired for an added burst of color and flavor.
Notes
- You can substitute half-and-half for the heavy cream for a lighter finish.
- If the soup is too thick after cooking, add more chicken broth to reach your desired consistency.
- The cooking times may vary slightly based on your slow cooker model.
- Homemade biscuits add a comforting touch but store-bought also works well for convenience.
- Fresh herbs like parsley or thyme on top add freshness and a lovely aroma.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
