This comforting and hearty slow cooker chicken pot pie soup is a delicious twist on a classic dish. Packed with vegetables and tender chicken, it’s perfect for a cozy meal.
Ingredients:
Ingredient Quantity
Chicken breasts or thighs (boneless, skinless) 1 1/2 lbs
Carrots (peeled and diced) 1 cup
Celery (diced) 1 cup
Onion (diced) 1 cup
Potatoes (peeled and diced) 2 cups
Frozen peas 1 cup
Frozen corn 1 cup
Chicken broth (low sodium) 3 cups
Garlic powder 1 teaspoon
Onion powder 1 teaspoon
Dried thyme 1/2 teaspoon
Dried parsley 1/2 teaspoon
Salt and black pepper To taste
Heavy cream or half-and-half 1 cup
All-purpose flour 1/4 cup
Unsalted butter 2 tablespoons
Refrigerated biscuits (optional) 1 can
Optional Garnishes:
Fresh parsley
Crushed crackers
Shredded cheese
Instructions:
Prepare the Slow Cooker: Add diced carrots, celery, onion, potatoes, peas, and corn to the bottom of the slow cooker. Place chicken on top.
Add Seasonings and Broth: Sprinkle garlic powder, onion powder, thyme, parsley, salt, and pepper over chicken and vegetables. Pour chicken broth over everything.
Cook the Soup: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, or until chicken is cooked through and vegetables are tender.
Shred the Chicken: Remove cooked chicken from slow cooker and shred. Return shredded chicken to the slow cooker.
Make the Creamy Base: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux. Gradually whisk in heavy cream or half-and-half until smooth and thickened. Stir cream mixture into slow cooker and mix well. Cook for another 10-15 minutes to thicken the soup.
Serve: Taste soup and adjust seasoning if needed. Serve hot with biscuits on the side or crushed over the top.
Optional Biscuit Topping: Bake refrigerated biscuits according to package instructions and serve alongside soup or on top of bowls.
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