Description
Hearty chicken pot pie soup delivers comfort in a bowl, blending classic flavors with creamy richness. Warm spices and tender chicken create a nostalgic meal perfect for chilly evenings when home feels most welcoming.
Ingredients
Scale
Main Protein:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
Vegetables:
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium potatoes, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
Liquid, Seasoning, and Thickening Ingredients:
- 4 cups chicken broth
- 1 cup milk or heavy cream
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons unsalted butter
Optional for Serving:
- Biscuits or puff pastry pieces
- Fresh parsley for garnish
Instructions
- Assemble the foundational ingredients in the slow cooker, combining raw chicken, diced aromatics, and seasoning to create a flavor base.
- Pour chicken broth over the mixture, ensuring all components are thoroughly integrated and moistened.
- Allow the ingredients to slowly transform through low-temperature cooking, enabling the chicken to become tender and vegetables to soften completely.
- Extract the cooked chicken and meticulously shred it using two forks, then return the pulled meat back to the simmering liquid.
- Develop a velvety thickening agent by melting butter and incorporating flour to create a classic roux in a separate pan.
- Gradually introduce milk or cream into the roux, whisking continuously to prevent lumps and achieve a silky smooth consistency.
- Incorporate the creamy thickener into the slow cooker, stirring gently to distribute evenly throughout the soup.
- Add frozen peas to introduce a burst of color and sweet vegetable freshness.
- Allow the soup to continue cooking briefly, enabling the final integration of flavors and achieving the desired creamy texture.
- Transfer the steaming soup into serving bowls, optionally garnishing with delicate fresh parsley leaves.
- Complement the hearty soup with complementary sides like warm biscuits, crispy puff pastry pieces, or rustic crusty bread for an indulgent dining experience.
Notes
- Choose bone-in chicken thighs for deeper, richer flavor and more tender meat that falls apart easily during slow cooking.
- Swap regular milk with unsweetened almond or oat milk to create a dairy-free version that maintains creamy texture and taste.
- Cut vegetables into uniform bite-sized pieces to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Layer flavors by sautéing onions and garlic briefly before adding to slow cooker to enhance overall depth and complexity of the soup.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg