Slow Cooker Chicken Pot Pie Soup
Chicken pot pie soup is a creamy, hearty, delicious, and easy to make slow cooker soup! It has all the flavors of chicken pot pie, but without the crust.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon butter
- 1 cup diced onion
- 1/2 cup diced celery
- 2 cloves garlic grated or minced
- 1 1/4 pounds boneless skinless chicken breasts
- 3 cups low sodium chicken broth
- 2 sprigs thyme leaves
- 1 teaspoon poultry seasoning
- 3 cups diced Yukon gold potatoes cut into 1/2 inch pieces
- 12 ounces frozen peas and carrots, defrosted
- 3 tablespoons cornstarch
- 1 1/2 cups whole milk, warmed
Instructions
- Melt the butter in a skillet over medium-high heat. Sauté the onions, celery, and garlic until they're soft, 3-4 minutes, then dump them into the slow cooker.
- Add in the diced potatoes and sprigs of thyme. Place the chicken breasts on top and season with salt, pepper, and poultry seasoning. I used a 1/2 teaspoon kosher salt and added additional after the soup had cooked.
- Pour in the chicken broth and cover the slow cooker with the lid. Cook on high for 3 hours or low for 5 hours. Remove the chicken and shred it. Add the chicken back in along with the defrosted peas and carrots.
- Whisk together the cornstarch and milk then pour them in with the soup. Stir everything together and then cook on high for another 45-60 minutes or until the soup thickens slightly. Remove the stems of thyme and taste for seasoning. Serve hot with biscuits, rolls, or baked pie crust.
Notes
Nutritional info. doesn't include biscuits.
Nutrition
Calories: 331kcal | Carbohydrates: 38g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 244mg | Potassium: 1220mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5636IU | Vitamin C: 34mg | Calcium: 131mg | Iron: 2mg