Low Cooker Chicken Pot Pie Soup Recipe
why make this recipe
This Low Cooker Chicken Pot Pie Soup is the perfect comfort food for any day of the week. It’s warm, hearty, and incredibly easy to make. The slow cooker does most of the work, leaving you with a delicious, creamy soup that captures all the flavors of a classic chicken pot pie without the fuss of making a crust. It’s also adaptable and can be made with ingredients you have on hand. This soup is great for a family dinner and is even more delightful served with warm biscuits!
how to make Low Cooker Chicken Pot Pie Soup
Ingredients
- 1 to 1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
- 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces (about 3 cups)
- 3-4 stalks celery, diced (about 1 cup)
- 1 small yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced (2-3 teaspoons)
- 1 12-ounce bag frozen mixed vegetables
- ⅓ cup heavy cream (may substitute half-and-half)
- Homemade Biscuits or store-bought biscuits for serving
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour (use gluten-free flour if needed)
- 3 cups low-sodium chicken broth, divided
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried rosemary
- Chopped fresh parsley
- Fresh thyme leaves
Directions
- Add the chicken pieces, potatoes, diced celery, diced onion, minced garlic, and frozen mixed vegetables directly to the slow cooker pot and set aside.
- In a large skillet over medium heat, melt the unsalted butter. Sprinkle the flour evenly over the melted butter and whisk gently to create a smooth paste, also known as a roux.
- Slowly add 1 cup of chicken broth while whisking continuously to avoid lumps.
- Gradually whisk in the remaining 2 cups of chicken broth. Increase the heat to medium-high and bring the mixture to a gentle simmer. Continue cooking, whisking often, until the sauce thickens slightly, about 4 to 6 minutes. Remove the skillet from heat.
- Stir in the dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary thoroughly to infuse flavor.
- Pour the thickened and seasoned sauce over the ingredients in the slow cooker. Use a spatula to gently toss everything together, ensuring the vegetables and chicken are coated well.
- Cover the slow cooker and cook on the low setting for 6 to 7 hours, or alternatively on the high setting for 4 to 5 hours, until the chicken is fully cooked and vegetables are tender.
- Remove the lid and allow the soup to stop simmering. Stir in the heavy cream (or half-and-half substitute) to add richness. Adjust the soup’s thickness by adding extra chicken broth if desired and season to taste with salt and pepper.
- Ladle the soup into bowls and top with warm homemade or store-bought biscuits. Garnish with chopped fresh parsley or thyme leaves if desired for added color and fresh flavor.
how to serve Low Cooker Chicken Pot Pie Soup
Serve this soup hot in bowls, accompanied by warm biscuits. You can place the biscuits directly on top of the soup or on the side for dipping. Adding a sprinkle of fresh parsley or thyme provides a nice touch.
how to store Low Cooker Chicken Pot Pie Soup
To store the soup, let it cool to room temperature. Transfer it to an airtight container and place it in the refrigerator. It can last up to 3-4 days. If you want to store it for a longer time, consider freezing it. Place the cooled soup in a freezer-safe container, and it will keep for about 2-3 months.
tips to make Low Cooker Chicken Pot Pie Soup
- For extra flavor, you can cook the vegetables a little first before adding them to the slow cooker.
- If you like a thicker soup, add more flour when making the roux.
- Feel free to swap out the vegetables based on your preference or what you have available.
- Adding herbs like sage or rosemary can enhance the taste even more.
variation
You can make this soup with different proteins, such as turkey or even sausage. For a vegetarian version, use chickpeas or hearty vegetables and replace the chicken broth with vegetable broth.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it might require extra cooking time to ensure that the chicken is fully cooked.
2. Can I make this soup ahead of time?
Absolutely! This soup can be prepared a day in advance. Just reheat it on the stovetop or in the microwave when you are ready to serve.
3. How can I make this soup healthier?
You can substitute the heavy cream with low-fat milk or use more vegetables for a lighter soup without sacrificing flavor.
Low Cooker Chicken Pot Pie Soup
Ingredients
Method
- Add the chicken pieces, potatoes, diced celery, diced onion, minced garlic, and frozen mixed vegetables directly to the slow cooker pot and set aside.
- In a large skillet over medium heat, melt the unsalted butter.
- Sprinkle the flour evenly over the melted butter and whisk gently to create a smooth paste, known as a roux.
- Slowly add 1 cup of chicken broth while whisking continuously to avoid lumps.
- Gradually whisk in the remaining 2 cups of chicken broth. Increase the heat to medium-high and bring the mixture to a gentle simmer, whisking often until thickened (4 to 6 minutes).
- Remove the skillet from heat and stir in the dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary thoroughly to infuse flavor.
- Pour the thickened and seasoned sauce over the ingredients in the slow cooker and gently toss to coat.
- Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 4 to 5 hours, until the chicken is fully cooked and vegetables are tender.
- Remove the lid and allow the soup to stop simmering.
- Stir in the heavy cream (or half-and-half) and adjust thickness with extra chicken broth if desired.
- Season to taste with salt and pepper then ladle the soup into bowls.
- Top with warm biscuits and garnish with chopped parsley or thyme leaves.