Slow Cooker Chicken Pot Pie Soup Recipe

Introduction

Slow Cooker Chicken Pot Pie Soup is a comforting and hearty dish that captures all the flavors of a classic chicken pot pie in an easy-to-make soup. It’s perfect for chilly days when you want something warm, creamy, and satisfying without spending hours in the kitchen.

Ingredients

• 2 pounds chicken breasts (boneless, skinless, cubed)
• 2 cups red potatoes, cubed
• 16 ounces mixed vegetables (frozen)
• 2 ½ cups water
• 3 Tablespoons chicken bouillon paste
• 1 ½ cups whole milk
• ¾ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Step 1: Lightly grease the container of a slow cooker to prevent sticking.
2. Step 2: In a small bowl, whisk together the milk, flour, onion powder, garlic powder, sea salt, and black pepper until smooth.
3. Step 3: Bring the water to a boil in a 3- or 4-quart saucepan.
4. Step 4: Add the chicken bouillon paste to the boiling water and whisk until fully dissolved.
5. Step 5: Pour the milk and flour mixture into the saucepan and whisk continuously until the mixture is smooth and begins to thicken, about 3 minutes over medium heat.
6. Step 6: Remove the thickened sauce from heat.
7. Step 7: Add the cubed chicken breasts, red potatoes, and frozen mixed vegetables to the greased slow cooker.
8. Step 8: Pour the thickened soup mixture over the chicken and vegetables and stir gently to combine.
9. Step 9: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 hours, stirring occasionally until the chicken is cooked through and the potatoes are tender.
10. Step 10: In the last 30 minutes of cooking, tilt the lid slightly ajar to allow excess liquid to evaporate and the sauce to thicken further.
11. Step 11: Serve the soup warm and enjoy the cozy flavors of homemade chicken pot pie in a bowl.

Tips & Variations

• For a richer flavor, substitute half of the whole milk with heavy cream.
• Use low-sodium chicken bouillon paste to control the saltiness.
• Swap mixed frozen vegetables with fresh ones like peas, carrots, and corn for more texture.
• Add fresh herbs such as thyme or parsley near the end for an aromatic boost.
• For a gluten-free option, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain even consistency. If the soup thickens too much after storing, add a splash of milk or water while reheating to reach your desired texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great and add extra tenderness and flavor to the soup. Adjust cooking time if needed until the chicken is fully cooked.

How can I make this soup ahead of time?

Prepare the thickened sauce and chop all ingredients the day before, then store covered in the refrigerator. Add everything to the slow cooker and cook as directed when ready to enjoy.

Slow Cooker Chicken Pot Pie Soup Recipe

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4.7 from 61 reviews

This Slow Cooker Chicken Pot Pie Soup combines the comforting flavors of a classic chicken pot pie into a hearty and creamy soup. Tender chicken, red potatoes, and mixed vegetables simmer in a rich, seasoned broth thickened with a milk and flour mixture, all cooked conveniently in a slow cooker for a warm, satisfying meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 3 to 4 hours on high or 6 hours on low
• Total Time: 3 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 pounds chicken breasts (boneless, skinless, cubed)
• 2 cups red potatoes (cubed)
• 16 ounces mixed vegetables (frozen)
• 2 ½ cups water
• 3 Tablespoons chicken bouillon paste

Thickening Sauce

• 1 ½ cups whole milk
• ¾ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Prepare Slow Cooker: Lightly grease the container of a slow cooker to prevent sticking.
2. Mix Thickening Sauce: In a small bowl, whisk together milk, flour, onion powder, garlic powder, sea salt, and black pepper until smooth.
3. Boil Water: Bring 2 ½ cups of water to a boil in a 3 or 4 quart saucepan.
4. Dissolve Bouillon: Add chicken bouillon paste to boiling water and whisk until fully dissolved.
5. Add Milk Mixture: Pour the milk and flour mixture into the saucepan with the bouillon mixture, whisking continuously until smooth.
6. Thicken Sauce: Cook over medium heat, stirring often, until the mixture thickens, about 3 minutes, then remove from heat.
7. Add Main Ingredients: Place the cubed chicken breasts, diced red potatoes, and frozen mixed vegetables into the prepared slow cooker.
8. Combine Sauce and Ingredients: Pour the thickened soup mixture over the ingredients in the slow cooker and stir to combine everything evenly.
9. Cook Soup: Cover the slow cooker and cook on high for 3-4 hours or on low for 6 hours, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
10. Thicken by Reducing: In the last 30 minutes of cooking, adjust the lid so it is slightly ajar to allow some liquid to evaporate, thickening the soup further.
11. Serve: Once done, give the soup a final stir and serve warm for a comforting meal.

Notes

• You can substitute chicken breasts with thighs for a juicier texture.
• Adjust seasoning to taste before serving, adding more salt or pepper if desired.
• If you prefer a thicker soup, simply cook uncovered for an additional 10-15 minutes at the end.
• Frozen mixed vegetables often include carrots, peas, and corn, which work well in this recipe.
• Use whole milk for best creaminess; low-fat milk can be used but may yield a less rich soup.

Keywords: chicken pot pie soup, slow cooker chicken soup, creamy chicken soup, chicken and potato soup, easy slow cooker recipes, comfort food soup