Why You’ll Love This Recipe
- Effortless Preparation: A quick 10-minute prep time allows you to assemble the ingredients and let the slow cooker work its magic.
- Wholesome Ingredients: Crafted without canned soups, this recipe uses fresh components to create a rich and flavorful dish.
- Family-Friendly: The creamy texture and savory taste make it a hit among both kids and adults.
- Versatile Serving Options: Pair it with homemade bread, rolls, or biscuits for a complete and satisfying meal.
Ingredients
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 cups red potatoes, cubed
- 16 ounces frozen mixed vegetables
- For the Sauce:
- 2½ cups water
- 3 tablespoons chicken bouillon paste
- 1½ cups whole milk
- ¾ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Slow Cooker: Lightly grease the container of a slow cooker.
- Mix Dry Ingredients: In a medium bowl, whisk together the milk, flour, onion powder, garlic powder, sea salt, and black pepper until smooth. Set aside.
- Create the Bouillon Mixture: In a saucepan, bring the water to a boil. Add the chicken bouillon paste and whisk until fully dissolved.
- Combine Mixtures: Gradually whisk the milk mixture into the bouillon mixture. Cook over medium heat, stirring frequently, until the sauce thickens (about 3 minutes). Remove from heat.
- Assemble in Slow Cooker: Place the cubed chicken breasts, red potatoes, and frozen mixed vegetables into the prepared slow cooker. Pour the thickened sauce over the top and stir to combine.
- Cook: Cover and cook on high for 3-4 hours or on low for 6 hours, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
- Thicken the Soup: In the last 30 minutes of cooking, adjust the lid to be slightly ajar to allow excess moisture to escape and the soup to thicken.
- Serve: Once done, taste and adjust seasonings as needed. Serve warm, optionally garnished with freshly ground black pepper and chopped parsley.
Servings and Timing
- Servings: This recipe yields approximately 10 servings.
- Prep Time: 10 minutes
- Cook Time: 6 hours on low or 3-4 hours on high
- Total Time: Approximately 6 hours and 10 minutes
Variations
- Vegetable Options: Feel free to substitute the frozen mixed vegetables with fresh ones like diced carrots, peas, or green beans.
- Potato Substitutes: Yukon gold or russet potatoes can be used in place of red potatoes.
- Dairy Alternatives: For a lighter version, use 2% milk or half-and-half instead of whole milk.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend to accommodate dietary preferences.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Allow the soup to cool to room temperature, then transfer to a freezer-safe container and freeze for up to 2 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over low heat, stirring occasionally, until warmed through.
FAQs
What can I serve with this chicken pot pie soup?
This soup pairs wonderfully with fresh bread like no-knead bread, pretzel bread, or French bread, as well as cheesy biscuits.
Can I use fresh vegetables instead of frozen?
Yes, you can substitute frozen mixed vegetables with fresh ones. Just ensure they are chopped into small, uniform pieces for even cooking.
How can I make this recipe gluten-free?
To make this soup gluten-free, use an all-purpose gluten-free flour in place of regular flour.
Is it possible to use chicken thighs instead of breasts?
Absolutely, boneless, skinless chicken thighs can be used and will add a richer flavor to the soup.
Can I prepare this soup on the stovetop instead of a slow cooker?
Yes, you can simmer the soup on the stovetop over low heat until the chicken is cooked through and the potatoes are tender, adjusting the cooking time as needed.
How do I thicken the soup if it’s too thin?
If the soup is thinner than desired, you can create a slurry by mixing a tablespoon of flour with a small amount of cold water, then stirring it into the soup and cooking until it thickens.
Can I add herbs to enhance the flavor?
slow cooker chicken pot pie soup
- Total Time: 6 hours and 10 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
This comforting and creamy soup brings the flavor of chicken pot pie into a cozy, hearty bowl. With only 10 minutes of prep time, the slow cooker does the heavy lifting, making it an effortless dinner for busy weeknights. Free from canned soups, this wholesome dish is perfect for a family-friendly meal.
Ingredients
- For the Soup
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 cups red potatoes, cubed
- 16 ounces frozen mixed vegetables
- For the Sauce
- 2½ cups water
- 3 tablespoons chicken bouillon paste
- 1½ cups whole milk
- ¾ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the Slow Cooker: Lightly grease the slow cooker insert.
- Mix Dry Ingredients: In a medium bowl, whisk together milk, flour, onion powder, garlic powder, salt, and pepper until smooth. Set aside.
- Create the Bouillon Mixture: Bring water to a boil in a saucepan. Add the chicken bouillon paste, whisking until dissolved.
- Combine Mixtures: Gradually whisk the milk mixture into the bouillon mixture, cooking over medium heat for about 3 minutes, until thickened. Remove from heat.
- Assemble in Slow Cooker: Place cubed chicken, potatoes, and mixed vegetables into the slow cooker. Pour the sauce over and stir to combine.
- Cook: Cover and cook on high for 3-4 hours or low for 6 hours, stirring occasionally, until chicken is cooked and potatoes are tender.
- Thicken the Soup: In the last 30 minutes, leave the lid slightly ajar to allow the soup to thicken.
- Serve: Taste and adjust seasonings. Serve warm, optionally garnished with freshly ground black pepper and chopped parsley.
Notes
- Vegetable Variations: Feel free to use fresh vegetables like diced carrots, peas, or green beans in place of frozen mixed vegetables.
- Potato Substitutes: Yukon gold or russet potatoes work well if you prefer a different type.
- Dairy Alternatives: For a lighter version, you can substitute 2% milk or half-and-half instead of whole milk.
- Gluten-Free Option: Simply swap the all-purpose flour for a gluten-free flour blend to accommodate gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on high or 6 hours on low
- Category: Soup, Comfort Food, Dinner
- Method: Slow Cooker
- Cuisine: American
