Low Cooker Chicken Pot Pie Soup Recipe
There’s nothing quite like a warm, hearty bowl of soup to chase away the chill and soothe the spirit. This Low Cooker Chicken Pot Pie Soup is a Southern twist on the beloved classic, featuring tender chicken, creamy broth, and a blend of savory veggies that truly warms the heart. Perfect for busy weeknights or cozy weekend gatherings, this soup not only fills bellies but also brings a taste of home to your dinner table. Let’s dive into why this recipe is a must-try and how to whip it up with ease!
Why you’ll love this dish
This soup truly deserves a spot on your dinner table for several reasons. First, it’s comforting and nourishing, just like a warm hug from grandma. It’s also budget-friendly, allowing you to use ingredients you might already have in your pantry. Plus, with the convenience of a slow cooker, you can set it and forget it—arriving home to a beautifully aromatic meal ready to serve.
"Made this for dinner, and my family couldn’t get enough! It’s now our go-to comfort food." – Happy Home Cook
How to Make Low Cooker Chicken Pot Pie Soup Recipe
Making this soup is a breeze, perfect for both novice cooks and seasoned chefs alike. You’ll start by prepping your ingredients, tossing them into the slow cooker, and letting the magic happen. The process is straightforward but yields a rich, flavorful dish that will impress even the pickiest eaters.
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Ingredients
Gather these items to create this delightful soup:
- 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
If you’re looking for substitutes, you can use any seasonal vegetables you have on hand or opt for coconut cream for a dairy-free version.
Directions to follow
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Start by adding the chicken pieces, diced potatoes, celery, onion, minced garlic, and frozen mixed vegetables directly into the slow cooker pot. Set aside while you prepare the sauce.
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In a large skillet over medium heat, melt the unsalted butter. Sprinkle the flour evenly over the melted butter and whisk gently until you have a smooth paste, creating what’s known as a roux.
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Gradually pour in 1 cup of chicken broth while whisking continuously to avoid lumps. Then, whisk in the remaining 2 cups of chicken broth.
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Increase the heat to medium-high and bring the mixture to a gentle simmer. Continue cooking while whisking often until the sauce thickens slightly, around 4 to 6 minutes. Remove the skillet from the heat.
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Stir in the dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary, blending thoroughly to infuse the flavors.
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Pour this deliciously thickened sauce over the chicken and veggies in the slow cooker. Gently toss everything together using a spatula, ensuring all ingredients are well coated.
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Cover the slow cooker and cook on the low setting for 6 to 7 hours or on high for 4 to 5 hours until the chicken is cooked through and the veggies are tender.
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When ready, remove the lid and let the soup simmer for just a moment. Stir in the heavy cream (or half-and-half substitute) to bring a luscious creaminess to the dish. You can adjust the thickness of the soup by adding more chicken broth if desired, and don’t forget to taste and season with salt and pepper as needed.
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Ladle the piping hot soup into bowls and serve with warm homemade or store-bought biscuits. For a beautiful finishing touch, garnish with chopped fresh parsley or thyme leaves.
Best ways to enjoy it
This hearty soup pairs wonderfully with a side of cornbread or a fresh, crisp salad. For a twist, try sprinkling some shredded cheese on top just before serving for a deliciously gooey surprise.
How to Store
Leftovers can be kept in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth if it becomes too thick. You can also freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.
Helpful cooking tips
- For an extra depth of flavor, consider adding a splash of white wine to the roux before adding the broth. This will elevate the taste even more!
- If you’re using fresh vegetables, remember that harder veggies like carrots and parsnips take longer to cook, so chop them smaller or add them halfway through cooking.
- No heavy cream? No problem! You can use Greek yogurt as a healthier alternative, but add it at the end to ensure it doesn’t curdle.
Recipe variations
Want to switch things up? Here are some ideas:
- Add a splash of hot sauce if you fancy a bit of heat.
- Swap out the chicken for turkey or shredded rotisserie chicken for an even quicker meal.
- Toss in some fresh herbs like rosemary or sage for added freshness.
Common questions
What’s the prep time for this recipe?
Prep time is around 15-20 minutes, making it a quick and easy meal to pull together.
Can I use cooked chicken?
Absolutely! If you have leftover cooked chicken, add it during the last hour of cooking just to warm it up.
How do I make this gluten-free?
Simply swap the all-purpose flour with a gluten-free blend to keep the creamy texture without the gluten.
Low Cooker Chicken Pot Pie Soup
Ingredients
Method
- Add the chicken pieces, diced potatoes, celery, onion, minced garlic, and frozen mixed vegetables directly into the slow cooker pot.
- In a large skillet over medium heat, melt the unsalted butter. Sprinkle the flour evenly over the melted butter and whisk gently until you have a smooth paste.
- Gradually pour in 1 cup of chicken broth while whisking continuously to avoid lumps. Then, 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 while whisking often until the sauce thickens slightly, around 4 to 6 minutes. Remove the skillet from the heat.
- Stir in the dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary, blending thoroughly.
- Pour the thickened sauce over the chicken and veggies in the slow cooker. Gently toss everything together using a spatula.
- Cover the slow cooker and cook on the low setting for 6 to 7 hours or on high for 4 to 5 hours until the chicken is cooked through and the veggies are tender.
- When ready, remove the lid and let the soup simmer. Stir in the heavy cream (or half-and-half substitute) and adjust thickness with more chicken broth, if desired. Season with salt and pepper as needed.
- Ladle the soup into bowls and serve with warm biscuits. Garnish with chopped fresh parsley or thyme leaves.