When the weather turns chilly, there’s nothing more comforting than a warm bowl of soup. This Slow Cooker Chicken Pot Pie Soup takes all the hearty goodness of traditional chicken pot pie and transforms it into a creamy, soul-satisfying soup. With tender chunks of chicken, flavorful vegetables, and a luscious broth, this recipe is perfect for busy weeknights or lazy weekends. Plus, using a slow cooker makes the preparation effortless. Let’s dive into this crowd-pleasing dish!
Ingredients
Here’s what you’ll need for this creamy slow cooker chicken pot pie soup:
- Chicken: 1.5 pounds of boneless, skinless chicken breasts or thighs.
- Vegetables: 2 cups of diced carrots, 2 cups of chopped celery, 2 cups of cubed potatoes, 1 cup of green peas, and 1 medium onion (finely chopped).
- Chicken Broth: 4 cups for a rich, savory base.
- Cream: 1 cup of heavy cream or half-and-half for that creamy texture.
- Seasonings: 2 cloves of garlic (minced), 1 teaspoon of dried thyme, 1 teaspoon of rosemary, and salt and pepper to taste.
- Flour or Cornstarch: 2 tablespoons for thickening the soup.
- Optional Toppings: Fresh parsley and puff pastry croutons for that classic pot pie touch.
Step-by-Step Instructions
1. Prep Your Ingredients
Chop your vegetables and chicken into bite-sized pieces. This ensures even cooking and makes the soup easy to eat.
2. Load the Slow Cooker
In the slow cooker, combine the chicken, carrots, celery, potatoes, onion, garlic, thyme, rosemary, and chicken broth. Season with salt and pepper to taste.
3. Cook
Set your slow cooker to low for 6-8 hours or high for 3-4 hours. The chicken should be tender, and the vegetables soft.
4. Shred the Chicken
Remove the chicken, shred it with two forks, and return it to the slow cooker.
5. Thicken the Soup
Whisk the flour or cornstarch with a bit of water to make a slurry. Add it to the slow cooker along with the cream. Stir well and cook for an additional 20-30 minutes until the soup thickens.
6. Serve
Ladle the soup into bowls and garnish with fresh parsley. Serve with puff pastry croutons or crusty bread for dipping.
Tips for the Perfect Chicken Pot Pie Soup
- Make It Dairy-Free: Substitute the cream with coconut milk or a non-dairy alternative.
- Add Extra Flavor: A dash of hot sauce or a sprinkle of Parmesan can elevate the taste.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Why Use a Slow Cooker?
Slow cookers are a busy cook’s best friend. They allow flavors to meld together beautifully while requiring minimal attention. Simply set it and forget it! This method also ensures that the chicken remains moist and the vegetables cook to perfection.
Conclusion
This Slow Cooker Chicken Pot Pie Soup is the ultimate comfort food, blending the nostalgia of a classic pot pie with the simplicity of a soup. Whether you’re looking to warm up on a cold day or want a meal that satisfies the whole family, this recipe will not disappoint.
Serving and Storage Tips for Slow Cooker Chicken Pot Pie Soup
Serving Tips
- Pair It Up: Serve your Chicken Pot Pie Soup with a side of crusty bread, buttery biscuits, or puff pastry croutons to replicate the flaky crust of a traditional pot pie.
- Top It Off: Garnish each bowl with fresh parsley, a sprinkle of shredded cheese, or a dollop of sour cream for added flavor and presentation.
- Family-Style Presentation: Serve the soup directly from the slow cooker for a casual, family-style meal, keeping it warm throughout the meal.
Storage Tips
- Refrigerating Leftovers: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing the Soup: For longer storage, place the cooled soup in freezer-safe containers or bags, leaving some room for expansion. Freeze for up to 3 months.
- Pro Tip: Freeze without adding cream if you plan to store it. Add the cream when reheating for a fresher taste and texture.
- Reheating:
- Stovetop: Reheat the soup over medium heat, stirring occasionally, until warmed through. If frozen, thaw in the fridge overnight before reheating.
- Microwave: Heat individual portions in a microwave-safe bowl in 1-minute increments, stirring between intervals.
- Adjust Texture: Add a splash of broth or cream if the soup thickens during storage.
With these serving and storage tips, you can enjoy your Slow Cooker Chicken Pot Pie Soup fresh or as delicious leftovers for days to come!
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken. However, it’s best to thaw the chicken before adding it to the slow cooker to ensure even cooking and food safety. If using frozen chicken, extend the cooking time slightly and use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C).
2. Can I make this soup gluten-free?
Absolutely! To make this soup gluten-free, replace the flour with cornstarch or a gluten-free flour blend. If you’re using store-bought chicken broth, ensure it’s labeled gluten-free as some brands may contain traces of gluten.
3. Can I add other vegetables to the soup?
Yes, this recipe is versatile! You can add mushrooms, sweet corn, or green beans for extra flavor and texture. Just ensure the vegetables are chopped into similar-sized pieces to ensure even cooking.
4. How do I make the soup thicker?
To thicken the soup, you can:
- Add more flour or cornstarch slurry (mix 1 tablespoon of either with 2 tablespoons of water).
- Use mashed potatoes or an immersion blender to puree a portion of the soup.
- Stir in additional heavy cream or cream cheese for a richer, creamier texture.
Slow Cooker Chicken Pot Pie Soup
This Slow Cooker Chicken Pot Pie Soup has all the comforting flavors of a classic chicken pot pie in a creamy, hearty soup. Tender chicken, vegetables, and a rich broth come together for an easy and delicious meal. Serve it with biscuits or crusty bread for a cozy, satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Soup
- Cuisine: American
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium potatoes, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp unsalted butter
Optional for Serving:
- Biscuits or puff pastry pieces
- Fresh parsley for garnish
Instructions
1. Prepare the Slow Cooker Base:
- Add the chicken breasts or thighs, onion, carrots, celery, potatoes, garlic, thyme, parsley, salt, and pepper to the slow cooker.
- Pour in the chicken broth. Stir to combine.
2. Cook the Soup:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
3. Shred the Chicken:
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
4. Thicken the Soup:
- In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the milk or heavy cream, stirring constantly, until smooth and thickened.
- Pour the roux into the slow cooker and stir to combine. Add the frozen peas.
- Cover and cook on high for an additional 15-20 minutes, until the soup thickens.
5. Serve:
- Ladle the soup into bowls and garnish with fresh parsley if desired.
- Serve with biscuits, puff pastry pieces, or crusty bread for dipping.
Notes
- Make It Lighter: Use half-and-half or low-fat milk instead of heavy cream.
- Add More Veggies: Include green beans, corn, or mushrooms for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.