This Slow Cooker Chicken Pot Pie Soup is a warm hug in a bowl! With tender chicken, veggies, and creamy goodness, it makes dinner super cozy and easy.
As it simmers away, your kitchen will smell amazing! I love scooping up this soup with some crusty bread—it’s like eating a pot pie without the fuss! 🍞
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal here for their tenderness. If you prefer, you can substitute with boneless thighs for a richer flavor or even use rotisserie chicken—just shred and add it during the last stages of cooking.
Carrots: Diced carrots add sweetness and color. If fresh carrots aren’t available, frozen carrots work well too. You can also experiment with other vegetables like celery or parsnips for a different taste!
Heavy Cream: While heavy cream gives a rich texture, you can use half-and-half or whole milk for a lighter version. For a dairy-free option, try using coconut cream or a plant-based cream substitute, keeping in mind that it may alter the flavor slightly.
Herbs: Thyme and rosemary bring a classic taste to this dish. If you don’t have them on hand, Italian seasoning can be a good alternative. For a fresh flavor, feel free to use fresh herbs if available—just double the quantity since dried herbs are more concentrated.
How Do I Get Perfectly Shredded Chicken?
A common challenge is shredding chicken evenly. Here’s how to achieve that:
- After cooking, remove the chicken and let it rest for a few minutes to retain moisture.
- Use two forks to pull the chicken apart, starting at the thickest end.
- For easier shredding, try using a hand mixer on low speed—just make sure the chicken is placed in a bowl!
When shredding, think about the texture you prefer. Some like it finer, while others enjoy chunkier pieces.
How Can I Thicken My Soup Without Lumps?
To ensure a smooth soup, whisk the heavy cream and flour together until it’s completely smooth before adding it to the slow cooker. Here’s a quick tip:
- Use room temperature cream to help prevent lumps from forming.
- Incorporate the mixture gradually—adding it slowly will help it blend better with the soup.
- Constantly stir while pouring in the mixture; this keeps everything smooth.
This technique not only thickens the soup but also enriches the flavors beautifully!
How to Make Slow Cooker Chicken Pot Pie Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups carrots, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour (for thickening)
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon rosemary (dried or fresh)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to get everything ready and then cooks in your slow cooker for either 6-7 hours on low or 3-4 hours on high. It’s perfect for a cozy dinner after a busy day!
Step-by-Step Instructions:
1. Combine the Ingredients:
In your slow cooker, place the chicken breasts at the bottom. Next, add the frozen peas, corn, diced carrots, chopped onion, and minced garlic on top of the chicken. This mix will create a lovely base for your soup.
2. Add the Broth and Herbs:
Pour the chicken broth over everything in the slow cooker. Then, sprinkle in the thyme, rosemary, salt, and pepper. Give it a gentle stir to combine all the ingredients, but don’t worry too much—it’s all going to cook down beautifully!
3. Slow Cook the Soup:
Now it’s time to cover your slow cooker. If you’re cooking on low, set the timer for 6-7 hours. If you’re in a hurry, you can cook it on high for 3-4 hours. The chicken should be cooked through and tender when it’s done.
4. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken from the slow cooker. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the pot to mix with the hearty vegetables.
5. Thicken the Soup:
In a separate bowl, whisk together the heavy cream and all-purpose flour until smooth. Gradually pour this mixture into the soup while stirring well. This will help prevent any lumps from forming as it thickens.
6. Final Cooking:
Cover the slow cooker again and set it to high for another 30 minutes. This will allow the soup to thicken to your desired consistency. Give it a taste at this stage and decide if it needs a little more salt or pepper!
7. Serve and Enjoy:
Once it’s thickened up nicely, it’s time to serve! Ladle the soup into bowls and sprinkle with freshly chopped parsley for a lovely finish. Enjoy your warm and comforting Chicken Pot Pie Soup!
Can I Substitute the Chicken Breast with Another Type of Meat?
Absolutely! You can use boneless, skinless chicken thighs for a richer flavor, or even turkey for a different spin. Just keep in mind that cooking times might vary slightly based on the type of meat you choose—ensure that it’s fully cooked before shredding.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, replace the chicken with 16 oz of cubed firm tofu or chickpeas and use vegetable broth instead of chicken broth. You can keep all the other ingredients the same for a hearty and delicious soup!
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stove, adding a splash of cream or broth for consistency.
What Should I Serve With This Soup?
This Chicken Pot Pie Soup pairs wonderfully with crusty bread, biscuits, or a simple green salad. You can also top it with some flaky pastry bits for that classic pot pie feel!
