There’s nothing more comforting than a warm bowl of chicken pot pie soup, especially when it’s made effortlessly in your slow cooker. This hearty, creamy soup is the perfect meal to come home to after a busy day. Bursting with tender chicken, fresh vegetables, and a savory broth, it’s like enjoying all the flavors of a classic chicken pot pie, but in soup form.
The best part? It’s incredibly easy to make! With minimal prep time and the convenience of your slow cooker, this soup is sure to become a family favorite. Whether you’re feeding a crowd or craving a cozy, filling dinner, this dish will satisfy all your cravings and leave you looking forward to the leftovers!
Ingredients
- 2 medium carrots, peeled and diced
- 1 medium onion, chopped
- 2 stalks of celery, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup frozen peas, thawed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 ½ cups all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 cups russet or Yukon Gold potatoes, diced
- 1 cup frozen corn kernels
- Optional: crackers, puff pastry, or biscuits for serving
Instructions
- Prepare the Slow Cooker Base
Begin by prepping your ingredients. Dice the carrots, celery, and onion, and mince the garlic. Place these vegetables into the base of your slow cooker. Add the chicken breasts (or thighs), ensuring they are evenly distributed. Follow up with the thyme, smoked paprika, salt, and black pepper. Then, add the diced potatoes, frozen corn, and peas. Pour in the chicken broth and stir everything together gently to combine. The slow cooker is now ready to do the hard work. - Cook the Soup
Cover the slow cooker and set it on low heat. Allow the soup to cook for 6-8 hours, ensuring the chicken is tender and fully cooked, and the vegetables are soft. Alternatively, if you’re short on time, you can cook it on high for 3-4 hours. - Shred the Chicken
Once the chicken is fully cooked, remove it from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, and return it to the soup. The chicken will add a wonderful texture and flavor to the broth. - Make the Creamy Base
In a small bowl, whisk together the flour and heavy cream until smooth. Gradually stir the cream mixture into the soup, making sure it’s well incorporated. This step helps thicken the soup, giving it a rich, creamy texture. Add the frozen peas and corn, and stir everything together. Let the soup cook on high for an additional 20-30 minutes with the lid on to allow it to thicken properly. - Taste and Adjust
After the soup has thickened, take a moment to taste it. Depending on your preference, you may want to add more salt or pepper to fine-tune the flavor. If you’d like a bit more creaminess, feel free to add a splash of heavy cream. - Serve
Ladle the hot, creamy chicken pot pie soup into individual bowls. For an extra indulgent touch, serve with a side of warm biscuits, puff pastry, or crackers. These accompaniments will soak up the delicious broth, making each bite even more satisfying.
Conclusion :
This Slow Cooker Chicken Pot Pie Soup is a perfect blend of flavors, offering all the comfort of the classic chicken pot pie without the hassle. The slow cooking method allows the chicken and vegetables to meld together, creating a savory, rich base that’s perfectly complemented by the creamy finish. Whether you’re enjoying it with a side of freshly baked biscuits or topping it with buttery puff pastry, this soup is guaranteed to bring a smile to your face. With its easy preparation and comforting flavors, it’s a dish you’ll want to make again and again.
So, next time you’re craving a deliciously filling meal, let your slow cooker take the reins and treat yourself to a warm, hearty bowl of chicken pot pie soup. You’ll find it hard to resist going back for seconds!
