Go Back
–+ servings
Low Cooker Chicken Pot Pie Soup

Comforting Low Cooker Chicken Pot Pie Soup for Cozy Nights

This Low Cooker Chicken Pot Pie Soup offers a warm and comforting experience, perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 lbs Chicken Breasts Can substitute with thighs for added juiciness.
  • 4 cups Potatoes Use yukon gold or russet, or replace with cauliflower for a low-carb option.
  • 2 stalks Celery Can be omitted if desired.
  • 1 medium Onion Substitute with shallots or leeks for a milder taste.
  • 3 cloves Garlic Fresh is recommended, can use garlic powder.
  • 2 cups Frozen Mixed Vegetables Fresh veggies can be substituted but adjust cooking time accordingly.
For the Creamy Sauce
  • 4 tablespoons Butter Can use margarine or olive oil for a dairy-free option.
  • 1/4 cup Flour Use gluten-free flour for a GF version.
  • 4 cups Chicken Broth Vegetable broth works well for vegetarian adjustments.
  • 1 teaspoon Thyme Swap with herbs de Provence for variety.
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • Salt To taste.
  • Pepper To taste.
  • 1 teaspoon Rosemary
  • 1 cup Heavy Cream Use half-and-half or plant-based cream for lighter or dairy-free versions.

Equipment

  • slow cooker
  • skillet
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Begin by placing the chicken breasts, diced potatoes, chopped celery, diced onion, minced garlic, and frozen mixed vegetables into your slow cooker. Ensure the ingredients are evenly distributed.
  2. In a medium skillet, melt 4 tablespoons of butter over medium heat until bubbly. Whisk in 1/4 cup of flour, stirring constantly until light golden brown, about 2-3 minutes.
  3. Gradually pour in 4 cups of chicken broth into the roux while continuously whisking to combine smoothly. Allow the mixture to come to a gentle simmer, around 4-6 minutes.
  4. Once the sauce has thickened, stir in the seasonings: 1 teaspoon each of thyme, paprika, garlic powder and onion powder, and salt and pepper to taste. Mix well for about 1 minute.
  5. Carefully pour the seasoned sauce over the mixture in your slow cooker. Gently stir everything together.
  6. Cover the slow cooker and set it on low for 6-7 hours or high for 4-5 hours. The chicken should shred easily and the potatoes should be soft.
  7. About 15 minutes before serving, stir in 1 cup of heavy cream, adjusting thickness by adding more cream or broth as desired.
  8. Ladle the soup into bowls, garnished with fresh parsley or thyme. Serve alongside crusty bread or buttery biscuits.

Nutrition

Serving: 1cupCalories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For a gluten-free version, swap the flour for gluten-free flour. Store leftovers in airtight containers for up to 3-4 days. Freeze portions without cream for longer storage.

Tried this recipe?

Let us know how it was!