Description
Imagine all the cozy flavors of a traditional chicken pot pie, but in a warm, creamy soup that’s perfect for fall and winter days. This Slow Cooker Chicken Pot Pie Soup has tender chicken, soft potatoes, and bright carrots and peas, all enveloped in a velvety broth. It’s an ideal dish to come home to after a long day, with comforting aromas that fill your kitchen as it cooks. With its simple preparation in the slow cooker, this dish allows you to enjoy the flavors of a classic pot pie in an effortless, one-pot meal. Serve it with warm bread, and garnish with fresh parsley for a complete, satisfying meal that’s sure to become a family favorite. This is comfort food at its best, combining familiar flavors with the ease of slow cooking.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
- Add chicken breasts, potatoes, carrots, peas, celery, onion, and garlic to the slow cooker.
- In a small bowl, whisk together flour and 1/4 cup of the chicken broth until smooth. Pour this mixture into the slow cooker.
- Add the remaining chicken broth, dried thyme, rosemary, salt, and black pepper. Stir well to combine.
- Cover and cook on low for 6-7 hours or until the chicken and vegetables are tender.
- Remove the chicken, shred it, and return to the slow cooker.
- Stir in the heavy cream and butter, allowing it to cook for an additional 10-15 minutes until the soup is creamy and slightly thickened.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours