Description
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
Units
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
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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.