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Creamy Slow Cooker Chicken Pot Pie Soup

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This creamy slow cooker chicken pot pie soup delivers all the comfort of the classic pie without the fuss. Tender chicken, soft vegetables, and a luscious broth come together effortlessly for a soul-soothing meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 cup frozen peas
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for about 8 minutes, stirring occasionally, until the onions are translucent and the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
  2. Sprinkle the flour over the cooked vegetables and stir constantly for about 2 minutes to cook out the raw flour taste.
  3. Slowly pour in about 1 cup of the chicken broth while stirring, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute until it thickens slightly, then transfer everything to a 6-quart slow cooker.
  4. Add the remaining chicken broth, milk, dried thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine. Nestle the chicken into the liquid.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender enough to shred.
  6. Carefully remove the chicken from the slow cooker and shred it with two forks. Discard the bay leaf. Return the shredded chicken to the slow cooker and stir.
  7. In a small bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well. Add the frozen peas. Cover and cook on high for 15-20 minutes, until the soup has thickened and the peas are heated through.
  8. Stir in the fresh lemon juice. Taste and adjust seasoning with additional salt or pepper if needed.
  9. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or buttery biscuits.

Notes

For a gluten-free version, swap the all-purpose flour with a gluten-free all-purpose blend and use cornstarch as the thickener. For a dairy-free option, use olive oil instead of butter, and substitute the milk and cream with full-fat coconut milk or unsweetened oat milk. The soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.

Nutrition

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

Find it online: https://zestynora.com/creamy-slow-cooker-chicken-pot-pie-soup-easy-30-minute-recipe/