Description
This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty dish perfect for chilly days. Creamy and flavorful, it’s a satisfying meal the whole family will love.
Ingredients
Scale
Chicken Pot Pie Soup:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 2 cups diced potatoes
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- Fresh parsley, chopped for garnish
- Biscuits or puff pastry for serving (optional)
Instructions
- Add Ingredients to Slow Cooker: Add chicken, chicken broth, potatoes, mixed vegetables, onion, garlic, thyme, rosemary, sage, salt, and pepper to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
- Shred Chicken: Remove chicken, shred, and return to the slow cooker.
- Prepare Cream Mixture: In a saucepan, melt butter, whisk in flour, then slowly add heavy cream. Cook until slightly thickened.
- Combine and Thicken: Stir cream mixture into the soup, cook for additional 15-20 minutes until thickened.
- Serve: Ladle into bowls, garnish with parsley, and serve with biscuits or puff pastry if desired.
Notes
- For extra richness, use half-and-half instead of heavy cream.
- Add cooked bacon or mushrooms for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 115mg
