Go Back
–+ servings
Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup

A hands-off soup version of a classic comfort food dish, this Slow Cooker Chicken Pot Pie Soup is rich, creamy, and loaded with chicken and veggies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Soup
Cuisine American
Servings 6 cups
Calories 464 kcal

Equipment

  • slow cooker
  • large skillet

Ingredients
  

For the Slow Cooker

  • 1 lbs boneless skinless chicken breasts, cut into ¾-inch pieces 1-1 ½ lbs
  • 1 lbs potatoes, peeled and cut into ½-inch pieces (about 3 cups, or 2 medium)
  • 3-4 stalks celery, diced (about 1 cup)
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (about 2-3 teaspoons)
  • 1 12-ounce bag frozen mixed vegetables
  • ⅓ cup heavy cream to add at the end (may sub half-and-half)
  • Homemade Biscuits or use store-bought biscuits
  • chopped fresh parsley for garnish
  • fresh thyme leaves for garnish

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
 

Preparation

  • To the slow cooker, add chicken, potatoes, celery, onion, garlic, and the frozen vegetables. Set aside.
  • Make the sauce: In a large skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk together gently to form a paste. Add 1 cup chicken broth. Whisk until smooth then add the remaining 2 cups of broth. Increase the heat to medium-high and bring to a simmer.
  • Continue to cook until slightly thickened, 4-6 minutes, whisking often. Remove the skillet from the heat, and stir in the thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary.
  • Pour the thick sauce mixture over the ingredients in the slow cooker. Using a spatula, gently toss everything together.
  • Cover and cook on the low setting for 6-7 hours or on the high setting for 4-5 hours.
  • Just before serving, remove the lid and allow the soup mixture to stop simmering. Stir in the cream. If desired, add additional broth to reach desired thinness/thickness. Adjust salt and pepper to taste.
  • Serve the soup in bowls with Homemade Biscuits on top. Garnish with fresh parsley or fresh thyme, if desired.

Notes

The soup is meant to be thick and just slightly thinner than traditional pot pie filling. Add extra broth to thin out if too thick at the end. For gluten-free, use gluten-free flour blend instead of all-purpose flour.

Nutrition

Serving: 1cupCalories: 464kcalCarbohydrates: 45gProtein: 21gFat: 20gSaturated Fat: 12gCholesterol: 84mgSodium: 670mgFiber: 4gSugar: 8g
Keyword chicken soup, comfort food, creamy soup, gluten-free option, Slow Cooker Chicken Pot Pie Soup, weeknight dinner
Tried this recipe?Let us know how it was!