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Low Cooker Chicken Pot Pie Soup

A comforting and hearty soup that brings a Southern twist to the classic chicken pot pie, featuring tender chicken, creamy broth, and savory vegetables, perfect for weeknight dinners and gatherings.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1.5 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 cloves garlic, minced (2-3 teaspoons)
  • 12 oz frozen mixed vegetables
  • ⅓ cup heavy cream (may substitute half-and-half)
  • 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

Method
 

Preparation
  1. Add the chicken pieces, diced potatoes, celery, onion, minced garlic, and frozen mixed vegetables directly into the slow cooker pot.
  2. 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.
  3. Gradually pour in 1 cup of chicken broth while whisking continuously to avoid lumps. Then, whisk in the remaining 2 cups of chicken broth.
  4. 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.
  5. Stir in the dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary, blending thoroughly.
  6. Pour the thickened sauce over the chicken and veggies in the slow cooker. Gently toss everything together using a spatula.
Cooking
  1. 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.
  2. 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.
  3. Ladle the soup into bowls and serve with warm biscuits. Garnish with chopped fresh parsley or thyme leaves.

Notes

Great served with cornbread or a crisp salad. Add shredded cheese for a gooey surprise. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.