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Slow Cooker Chicken Pot Pie Soup

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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.

Ingredients

Scale
  • 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:

  1. Add the chicken breasts or thighs, onion, carrots, celery, potatoes, garlic, thyme, parsley, salt, and pepper to the slow cooker.
  2. Pour in the chicken broth. Stir to combine.

2. Cook the Soup:

  1. 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:

  1. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.

4. Thicken the Soup:

  1. 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.
  2. Pour the roux into the slow cooker and stir to combine. Add the frozen peas.
  3. Cover and cook on high for an additional 15-20 minutes, until the soup thickens.

5. Serve:

  1. Ladle the soup into bowls and garnish with fresh parsley if desired.
  2. 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.

Find it online: https://recipe.ukfinda.com/slow-cooker-chicken-pot-pie-soup/