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–+ servings
Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup

A creamy and rich soup version of the classic chicken pot pie, loaded with chicken, veggies, and topped with biscuits.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Soup
Cuisine comfort food
Servings 6 cups
Calories 400 kcal

Equipment

  • slow cooker
  • large skillet

Ingredients
  

For the Slow Cooker

  • 1-1.5 lbs boneless skinless chicken breasts, cut into ¾-inch pieces
  • 1 lb potatoes, 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 cloves garlic, minced (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 or fresh thyme leaves (optional 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
 

Instructions

  • 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

Served best with homemade or store-bought biscuits on top.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keyword chicken pot pie soup, comfort food, creamy soup, gluten-free option, slow cooker, weeknight dinner
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