Slow Cooker Chicken Pot Pie Soup Recipe
This Slow Cooker Chicken Pot Pie Soup combines tender chicken, hearty Yukon gold potatoes, and a medley of vegetables in a creamy, comforting broth. Made effortlessly in the slow cooker, this soup takes all the flavors of classic chicken pot pie and turns them into a warm, savory bowl of goodness perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes (including initial and final slow cooker times)
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 1 tablespoon butter
- 1 cup diced onion
- 1/2 cup diced celery
- 2 cloves garlic, grated or minced
- 1 1/4 pounds boneless skinless chicken breasts
- 3 cups low sodium chicken broth
- 2 sprigs thyme leaves
- 1 teaspoon poultry seasoning
- 3 cups diced Yukon gold potatoes, cut into 1/2 inch pieces
- 12 ounces frozen peas and carrots, defrosted
- 3 tablespoons cornstarch
- 1 1/2 cups whole milk, warmed
- Salt and pepper, to taste (approximately 1/2 teaspoon kosher salt plus additional as needed)
Instructions
- Sauté Vegetables: Melt the butter in a skillet over medium-high heat. Add the diced onion, celery, and minced garlic, and sauté for 3-4 minutes until the vegetables are softened and fragrant. Transfer the sautéed vegetables into the slow cooker.
- Add Ingredients to Slow Cooker: Place the diced Yukon gold potatoes and sprigs of thyme into the slow cooker. Lay the chicken breasts on top and season everything with salt, pepper, and poultry seasoning.
- Cook Soup Base: Pour in the low sodium chicken broth, cover with the slow cooker lid, and cook on high for 3 hours or on low for 5 hours until the chicken is fully cooked and the potatoes are tender.
- Shred Chicken and Add Vegetables: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker along with the defrosted peas and carrots. Stir to combine.
- Thicken Soup: In a separate bowl, whisk the cornstarch with the warmed whole milk until smooth. Pour this mixture into the slow cooker and stir well.
- Final Cooking: Cook the soup on high for an additional 45-60 minutes, or until the soup thickens slightly to a creamy consistency. Remove the thyme sprigs, taste for seasoning, and adjust salt and pepper as needed.
- Serve: Serve the soup hot, accompanied by biscuits, rolls, or baked pie crust if desired for an authentic pot pie experience.
Notes
- Using low sodium chicken broth allows better control of the salt level in the soup.
- Warming the milk before mixing with cornstarch prevents lumps and helps thicken the soup evenly.
- The vegetables can be varied; green beans or corn can be added along with peas and carrots for more texture.
- For a lighter version, you can substitute the whole milk with 2% milk or a milk alternative, though it may affect creaminess.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
