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Cozy Slow Cooker Chicken Pot Pie Soup

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This creamy, savory soup delivers all the comforting flavor of chicken pot pie without the fuss of a crust. Made in the slow cooker with simple ingredients, it’s the perfect warm hug on a cold day.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage (optional)
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/2 teaspoon salt, adjust to taste
  • 1/4 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1 cup frozen peas
  • 1 cup frozen corn kernels (optional)
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Optional: Biscuits or puff pastry for serving

Instructions

  1. Sauté the aromatics: Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onions turn translucent. Add the minced garlic, thyme, rosemary, sage, salt, and pepper. Cook for another minute until the garlic is fragrant.
  2. Make the roux: Sprinkle the flour over the cooked vegetables. Stir constantly for about 1-2 minutes until the flour is fully incorporated and starts to turn a light golden color.
  3. Deglaze the pan: Pour in about 1/2 cup of the chicken broth and stir vigorously, scraping up any browned bits from the bottom of the pan.
  4. Transfer to slow cooker: Pour the vegetable mixture into your slow cooker. Add the remaining chicken broth, the chicken pieces (whole or cut into large chunks), and the bay leaf. Stir to combine.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender enough to shred easily with a fork.
  6. Shred the chicken: Carefully remove the chicken pieces from the slow cooker using tongs. Place them on a cutting board and shred with two forks. Discard the bay leaf.
  7. Add the dairy and frozen vegetables: Return the shredded chicken to the slow cooker. Stir in the milk or half-and-half, frozen peas, and frozen corn. Cover and cook on HIGH for another 15-20 minutes until the soup is hot and the peas are bright green.
  8. Finish with cream: Stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Serve and garnish: Ladle the soup into bowls. Garnish with fresh parsley. Serve with warm biscuits, crusty bread, or crushed crackers.

Notes

Don’t skip the sauté step—it builds flavor. Add dairy at the end to prevent curdling. For a gluten-free version, use a gluten-free flour blend or cornstarch slurry. For a dairy-free version, use olive oil or vegan butter, unsweetened oat milk or coconut milk, and coconut cream. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: slow cooker chicken pot pie soup, creamy chicken soup, comfort food, easy dinner, winter soup

Find it online: https://juliamadeit.com/cozy-slow-cooker-chicken-pot-pie-soup/