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how to make slow cooker chicken pot pie soup

Slow Cooker Chicken Pot Pie Soup

Are you ready to dive into a cozy bowl of slow cooker chicken pot pie soup? Let’s first talk about what pairs well with this delicious dish.
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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Calories: 350kcal

Equipment

  • bowl
  • cup

Ingredients

  • 2 boneless skinless chicken breasts, cut into chunks (seasoned with sea salt and cracked black pepper).
  • 32 oz low-sodium chicken broth the base for flavor.
  • 1 cup heavy cream for richness.
  • 1 tablespoon Dijon mustard adds subtle tang.
  • 1 medium onion finely diced.
  • 2 celery stalks finely chopped.
  • 1 large russet potato peeled and cubed.
  • 3 tablespoons cornstarch mixed with cold water (for thickening).
  • 2 –3 garlic cloves minced.
  • 1 package of frozen peas and diced carrots about 2-3 cups total.
  • 2 tablespoons all-purpose flour to enhance creaminess.
  • Sprig of fresh thyme or a pinch of dried.
  • Sprig of fresh rosemary or a pinch of dried.
  • 1 sheet of puff pastry thawed for topping.
  • Freshly chopped parsley for garnish.

Instructions

Step 1: Gather Your Ingredients

  • First things first—gather everything you need. You don’t want to be midway through cooking and realize you’re missing an ingredient. Make sure that chicken broth is ready to go!

Step 2: Prepare Your Chicken

  • Season the chicken breasts with a pinch of sea salt and cracked black pepper. This simple seasoning enhances the chicken’s natural flavor. Cut the chicken into bite-sized pieces.

Step 3: Chop the Vegetables

  • Now for the fun part! Dice your onion, chop the celery, and cube the potato. There’s something oddly satisfying about chopping veggies for a hearty meal. Throw in your frozen peas and carrots.

Step 4: Load the Slow Cooker

  • In the slow cooker, add the seasoned chicken, diced vegetables, minced garlic, and fresh herbs. Then pour in the chicken broth.

Step 5: Add Cream and Dijon Mustard

  • Stir in the heavy cream and Dijon mustard. The cream is going to make the soup luxuriously rich, which you’ll thank yourself for later.

Step 6: Thicken it Up

  • In a small bowl, mix the cornstarch with a little cold water to create a slurry. Pour this into the slow cooker. It will help thicken the soup, making it even more comforting. If you prefer a thicker consistency, you can add a bit more cornstarch.

Step 7: Cook on Low

  • Cover your slow cooker and let it work its magic. Set it on low for about 6–8 hours. It’s the perfect time to kick back, do some chores, or catch up on your favorite show.

Step 8: Final Touches

  • Once the cooking time is over, stir the soup and taste an important quality check. Adjust seasoning if necessary. If you're feeling fancy, you can crumble in a little puff pastry on top as you serve it. Garnish with fresh parsley for a pop of color.

Notes

  • Use Quality Ingredients: Fresh chicken and high-quality broth maximize flavor.
  • Customize Your Vegetables: If you don’t have frozen peas and carrots, consider green beans or corn.
  • Adjust the Creaminess: If you prefer a lighter soup, consider substituting half-and-half for heavy cream.
  • Make It Ahead: This soup is great for meal-prepping. It keeps well in the fridge.
  • Puff Pastry Options: You can bake puff pastry in the oven separately if you prefer a flakier topping.
Keyword: Slow Cooker Chicken Pot Pie Soup