Hearty Slow Cooker Chicken Pot Pie Soup

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Of course! This Hearty Slow Cooker Chicken Pot Pie Soup is the ultimate comfort food. It captures all the cozy, savory flavors of the classic pot pie but in a wonderfully easy, set-it-and-forget-it soup form.

The magic is in the slow cooking, which makes the chicken incredibly tender and allows the flavors to meld together perfectly.

Here’s a comprehensive recipe, including tips for the creamiest soup and a quick biscuit topper.

Hearty Slow Cooker Chicken Pot Pie Soup

This recipe yields a rich, creamy, and chunky soup that’s a meal in itself.

Prep Time: 20 minutes
Cook Time: 6-8 hours on Low, 3-4 hours on High
Yields: 6-8 servings

Ingredients

For the Soup:

· 1.5 lbs (about 700g) boneless, skinless chicken breasts or thighs
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 3 medium carrots, peeled and diced (about 1 cup)
· 3 celery stalks, diced (about 1 cup)
· 1 lb Yukon Gold potatoes, peeled and diced into ½-inch cubes
· 1 cup frozen corn
· 1 cup frozen peas
· 6 cups chicken broth, low sodium preferred
· 1 teaspoon dried thyme
· 1 teaspoon dried parsley
· ½ teaspoon poultry seasoning (optional, but recommended)
· 1 bay leaf
· Salt and freshly ground black pepper to taste

For the Cream Sauce (added at the end):

· ½ cup (1 stick) unsalted butter
· ⅔ cup all-purpose flour
· 2 cups whole milk or half-and-half
· ½ cup heavy cream (optional, for extra richness)

For Serving (Optional but Highly Recommended):

· Prepared biscuits, puff pastry twists, or pie crust cut-outs
· Fresh chopped parsley

Instructions

Step 1: Combine Soup Ingredients

  1. Place the chicken breasts or thighs in the bottom of your slow cooker.
  2. Add the diced onion, garlic, carrots, celery, and potatoes.
  3. Sprinkle in the dried thyme, parsley, poultry seasoning, and a good pinch of salt and pepper.
  4. Pour the chicken broth over everything and add the bay leaf. Do not add the frozen corn or peas yet.

Step 2: Slow Cook

  1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender and the vegetables are soft.

Step 3: Shred the Chicken & Add Veggies

  1. About 30 minutes before serving, remove the chicken breasts and place them on a plate or cutting board. Shred them with two forks.
  2. Temper the Frozen Veggies: To prevent the soup from cooling down, place the frozen corn and peas in a colander and run warm water over them for a minute until they are no longer frozen. This is a quick trick to bring them to temperature.
  3. Return the shredded chicken to the slow cooker and add the thawed corn and peas. Stir to combine. Remove and discard the bay leaf.

Step 4: Make the Cream Sauce (Roux)

  1. About 15 minutes before serving, melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes, until it forms a bubbly paste (this is a roux). This step cooks the raw flour taste out.
  3. Very gradually, whisk in the milk (or half-and-half) and heavy cream. Whisk constantly to avoid lumps until the mixture is smooth and begins to thicken, about 3-5 minutes.

Step 5: Combine and Finish

  1. Pour the creamy sauce into the slow cooker and stir everything together until fully incorporated.
  2. Cover and let the soup cook on HIGH for another 20-30 minutes to allow it to thicken and heat through completely.
  3. Taste and adjust seasoning with more salt and pepper as needed.

Step 6: Serve

  1. Ladle the hot, creamy soup into bowls.
  2. Top each serving with a flaky biscuit, a puff pastry twist, or some pie crust cut-outs that you’ve baked according to package directions. Garnish with fresh parsley.

Chef’s Notes & Tips for Success

· Avoid Mushy Veggies: For firmer vegetables, add the carrots and celery halfway through the cooking time instead of at the beginning.
· Creamier vs. Broth-ier: For an even thicker, stew-like consistency, you can mash some of the cooked potatoes against the side of the slow cooker before adding the cream sauce. For a thinner soup, use less roux or add a bit more broth.
· Don’t Skip the Roux: Adding the flour-butter mixture directly to the slow cooker will result in a lumpy soup. Making the roux in a separate pan is the key to a smooth, velvety texture.
· Using Leftover Chicken: Have leftover rotisserie or cooked chicken? Add 3-4 cups of shredded cooked chicken during the last 30 minutes of cooking instead of using raw.
· Freezing: This soup freezes well, but the dairy can sometimes separate upon reheating. For best results, freeze the soup before adding the cream sauce. Thaw, reheat, and then make and add the fresh cream sauce.
· Add-Ins: Feel free to add other vegetables like green beans or chopped mushrooms.

Enjoy your incredibly comforting and easy-to-make meal

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