Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup takes all the classic flavors of a chicken pot pie—tender chicken, hearty vegetables, and a creamy broth—and transforms them into a cozy, easy-to-make soup. This dish is perfect for chilly days and can be served with biscuits or crusty bread for a satisfying meal.

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 1 cup carrots (peeled and diced)
• 1 cup celery (diced)
• 1 cup onion (diced)
• 2 cups potatoes (peeled and diced)
• 1 cup frozen peas
• 1 cup frozen corn
• 3 cups chicken broth (low sodium)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• Salt and black pepper to taste
• 1 cup heavy cream (or half-and-half)
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 refrigerated can of biscuits (optional, for serving)

Optional Garnishes:

• Fresh parsley
• Crushed crackers
• Shredded cheese

Instructions

Step 1: Prepare the Slow Cooker

1. In the bottom of the slow cooker, add the diced carrots, celery, onion, potatoes, and frozen peas and corn.
2. Place the chicken breasts or thighs on top of the vegetables.

Step 2: Add Seasonings and Broth

1. Sprinkle the garlic powder, onion powder, dried thyme, dried parsley, salt, and black pepper over the chicken and vegetables.
2. Pour the chicken broth over everything.

Step 3: Cook the Soup

1. Cover the slow cooker with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

Step 4: Shred the Chicken

1. Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks.
2. Return the shredded chicken to the slow cooker.

Step 5: Make the Creamy Base

1. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
2. Gradually whisk in the heavy cream (or half-and-half) until smooth and thickened, about 2-3 minutes.
3. Stir the cream mixture into the slow cooker and mix well to combine. Let it cook for another 10-15 minutes to thicken the soup.

Step 6: Serve

1. Taste the soup and adjust seasoning with more salt and pepper if needed.
2. Serve hot with biscuits on the side or crushed over the top to mimic the crust of a pot pie.

Step 7: Optional Biscuit Topping

1. For a pot pie-style topping, bake the refrigerated biscuits according to the package instructions and serve alongside the soup or on top of each bowl.

Cook Notes

• Chicken Options: You can use either chicken breasts or thighs for this recipe. Thighs will add extra richness and flavor, while breasts will keep the dish leaner.
• Thickening the Soup: For a thicker soup, increase the amount of flour in the roux to 1/3 cup. If you prefer a thinner consistency, reduce the amount of flour or add extra broth.
• Veggies: Feel free to add or substitute vegetables like green beans, mushrooms, or spinach for a variation in flavors and textures.

Variations

• Dairy-Free Option: Use a plant-based milk (such as almond or coconut milk) and olive oil instead of butter to make the soup dairy-free.
• Low-Carb Option: Skip the potatoes and use cauliflower florets for a low-carb version of this soup.
• Herb Butter Biscuits: Brush the biscuits with melted butter and sprinkle with garlic powder and parsley before baking for an extra burst of flavor.

Frequently Asked Questions (FAQs)

Can I use leftover chicken or rotisserie chicken?

Yes! You can use cooked chicken in this recipe. Add the chicken to the slow cooker in the last hour of cooking instead of at the beginning, as it just needs to warm through.

Can I make this soup ahead of time?

Yes! You can prepare the soup in the slow cooker, let it cool, and store it in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Can I freeze this soup?

Yes, you can freeze the soup before adding the cream and flour mixture. When ready to serve, thaw the soup in the refrigerator, reheat it, and then add the cream and flour mixture as directed.

What can I serve with chicken pot pie soup?

Serve this hearty soup with biscuits, crusty bread, or dinner rolls to soak up the creamy broth. A side salad or roasted vegetables also pairs well.

Slow Cooker Chicken Pot Pie Soup is a comforting and creamy dish that brings all the flavors of a classic chicken pot pie into a bowl of soup. This easy-to-make meal is perfect for busy days when you want something warm, hearty, and satisfying. Serve it with biscuits or bread, and enjoy a cozy, homemade meal with minimal effort!