Go Back Email Link
Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup is a twist on the traditional chickenpot pie, but in soup form. It combines tender chicken, hearty vegetables, and acreamy base, offering the same comforting flavors but in a more convenient,soup-like texture. It’s made with ingredients like carrots, potatoes, peas, andonions, often with the addition of chicken broth, cream, and seasonings for arich, savory taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course: Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g cooked chicken (shredded or cubed)
  • 1 cup carrots diced
  • 1 cup potatoes diced
  • 1/2 cup frozen peas
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup all-purpose flour
  • 3 tbsp butter
  • 1 tsp thyme dried or fresh
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp olive oil
  • Fresh parsley for garnish optional

Equipment

  • Large Soup Pot
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Knife and chopping board
  • Whisk
  • Ladle
  • Soup Bowls

Method
 

  1. Cook the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and potatoes. Stir them around for about 5 minutes until they start to soften.
  2. Add Garlic: Add the minced garlic and cook for another minute until fragrant.
  3. Make the Soup Base: In the same pot, add the butter and let it melt. Once melted, sprinkle the flour over the vegetables, stirring constantly to create a roux. This will thicken the soup and give it that creamy texture.
  4. Add the Liquids: Slowly pour in the chicken broth while stirring. Once the broth is fully incorporated, add the heavy cream and bring everything to a gentle simmer. Stir occasionally.
  5. Season the Soup: Add thyme, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning as needed. Let the soup simmer for 20 minutes, allowing the vegetables to soften and the soup to thicken.
  6. Add the Chicken and Peas: Once the vegetables are tender, add the shredded chicken and frozen peas to the pot. Stir everything together and let it simmer for an additional 5 minutes.
  7. Serve and Enjoy: Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Pair it with a slice of crusty bread for a true comfort food experience!

Notes

This soup is a true winner when it comes to feeding a family or enjoying a cozy night in. It’s creamy, flavorful, and perfectly comforting on a cold day. Plus, you can easily double the recipe to serve a crowd or meal prep for the week! If you have leftovers, this soup keeps well in the fridge for up to 3 days. Reheat on the stovetop and enjoy again.