Slow Cooker Chicken Pot Pie Soup is the epitome of comfort food, especially as the seasons change and chilly evenings beckon for warm, hearty meals. This delectable soup combines all the classic flavors of chicken pot pie into a creamy, savory brew that’s easy to prepare in your slow cooker. Imagine coming home after a long day to the inviting aroma of chicken, vegetables, and herbs wafting through your kitchen—it’s pure bliss!
What Makes This Recipe Special
Why should you add this recipe to your meal rotation? For starters, it’s a convenient one-pot dish that allows you to throw all the ingredients together and let the slow cooker do the hard work. It’s budget-friendly, packed with nutrition, and lovingly recipes that the whole family will adore. Perfect for busy weeknights or when you’re hosting a cozy dinner with friends, this Chicken Pot Pie Soup warms both the belly and soul.
"This soup is an absolute game-changer! It’s creamy without being too heavy, and my kids devoured it. I’m definitely making this again!" – Happy home cook.
How This Recipe Comes Together
Understanding the flow of this recipe will make your cooking experience effortless. You’ll start by prepping your ingredients, which includes cutting the chicken and vegetables. While the slow cooker works its magic, you’ll create a silky roux that forms the base of the soup. Finally, let it cook until everything is tender and flavorful, finishing off with a splash of cream. It’s a straightforward process that yields incredible results.
Gather These Items
To make this comforting soup, you’ll need the following ingredients:
- 1-1½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
- 1 lb potatoes (about 2 medium), peeled and cubed (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 (or half-and-half)
- Homemade or store-bought biscuits for serving
- Optional garnish: chopped fresh parsley or fresh thyme leaves
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour (or 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
