What makes a truly comforting chicken pot pie soup work is its slow simmer, allowing all the flavors to meld beautifully without much effort. This chicken pot pie soup recipe transforms a classic into an incredibly easy, one-pot wonder thanks to your slow cooker. This dish is special because it delivers all the rich, creamy texture and savory depth you love from a traditional pot pie, but in a convenient soup format, perfect for busy weeknights or lazy weekends. It’s for anyone craving a hug in a bowl with minimal fuss.
Cozy Slow Cooker Chicken Pot Pie Soup
Ingredients
- 1-1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
- 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces
- 3-4 stalks celery, diced
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 12-ounce bag frozen mixed vegetables
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour
- 3 cups chicken broth, divided
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried rosemary
- ½ cup heavy cream
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. Garnish with fresh parsley or fresh thyme, if desired.
Video
Notes
– If your soup is too thin, you can create a quick cornstarch slurry (1 tbsp cornstarch with 2 tbsp cold water) and stir it into the simmering soup to thicken.
– Storage: Leftover soup can be refrigerated in an airtight container for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For the most tender chicken, ensure it reaches an internal temperature of 165°F (74°C) before serving. Use a meat thermometer for accuracy.
- If your soup is too thin, you can create a quick cornstarch slurry (1 tbsp cornstarch with 2 tbsp cold water) and stir it into the simmering soup to thicken.
- Storage: Leftover soup can be refrigerated in an airtight container for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick.
This slow cooker chicken pot pie soup offers a delightful blend of convenience and classic comfort. It’s a versatile recipe that can be adapted to your family’s preferences. Enjoy this hearty and warming dish!
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