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Easy Creamy Slow Cooker Chicken Pot Pie Soup Recipe

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This creamy slow cooker chicken pot pie soup delivers all the comforting flavors of classic pot pie without the fuss of pastry. Simply toss ingredients in the slow cooker in the morning and come home to a velvety, herb-infused soup that tastes like a warm hug.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 2 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste (start with 1 tsp salt, ½ tsp pepper)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Buttermilk biscuits or crusty bread (for serving, optional)

Instructions

  1. Heat 2 tablespoons butter in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until onions are translucent and carrots begin to soften. Add minced garlic and cook 30 seconds until fragrant.
  2. Sprinkle 2 tablespoons flour over the vegetables and stir constantly for 1 minute to cook out raw flour taste.
  3. Slowly pour in ½ cup chicken broth, scraping the bottom of the pan to loosen browned bits. Pour the entire mixture into a 6-quart slow cooker.
  4. Add remaining 3½ cups chicken broth to the slow cooker. Place chicken breasts on top. Add diced potatoes, dried thyme, dried rosemary, bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper. Stir gently.
  5. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until chicken is tender and shreds easily.
  6. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the slow cooker. Discard bay leaf.
  7. Add cubed cream cheese and heavy cream to the slow cooker. Stir gently until cream cheese is fully melted and incorporated.
  8. Stir in frozen peas and frozen corn. Let heat through for about 5 minutes.
  9. Taste and adjust seasoning with additional salt and pepper if needed. If soup is too thick, add a splash of broth or milk. If too thin, cook uncovered for 15-20 minutes to reduce.
  10. Ladle into bowls, garnish with fresh parsley, and serve with warm buttermilk biscuits or crusty bread.

Notes

For best results, use full-fat cream cheese and add it at the end to prevent curdling. Sautéing the vegetables and flour first is essential for flavor and thickening. The soup freezes well if you freeze the base before adding dairy. Leftovers keep in the fridge for up to 4 days and taste even better the next day.

Nutrition

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

Find it online: https://fizzlefork.com/easy-creamy-slow-cooker-chicken-pot-pie-soup-recipe/