Go Back
Creamy chicken pot pie soup in a slow cooker with fresh ingredients

Creamy Chicken Pot Pie Soup

A comforting and creamy chicken pot pie soup, perfect for busy weeknights and made effortlessly in a slow cooker.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 400 kcal

Ingredients
  

Main Ingredients

  • 1 Tbsp olive oil
  • 3 Tbsp unsalted butter, divided
  • 1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 3/4 tsp poultry seasoning, divided
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 1/3 cup dry white wine
  • 3 cups reduced sodium chicken broth
  • 1 cup half and half
  • 1/2 cup heavy cream
  • 1 lb Yukon gold potatoes, peeled and diced into 1/4 inch cubes
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 1/2 cups frozen peas and carrots mix
  • 1 cup corn, frozen or canned
  • 1 sheet frozen puff pastry, thawed
  • 1 batch biscuits, store-bought or homemade

Instructions
 

Preparation

  • Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
  • Add the diced chicken pieces and season with half of the kosher salt, black pepper, and poultry seasoning. Sauté until lightly browned.
  • Transfer the browned chicken to your slow cooker.
  • In the same skillet, add the remaining 2 tablespoons of butter, then add the diced onions, celery, and minced garlic. Sauté until the onions are translucent.
  • Sprinkle in the flour and stir well, cooking for another minute to form a roux.
  • Pour the dry white wine into the skillet to deglaze, scraping up any browned bits. Transfer this mixture to the slow cooker over the chicken.
  • Add the chicken broth, half and half, and heavy cream to the slow cooker.
  • Add the diced potatoes, thyme, rosemary, onion powder, and garlic powder. Stir gently to combine.
  • Add the frozen peas and carrots and corn. Stir until well combined.
  • Cover the slow cooker and let it cook until thick and bubbling, about 4 hours on low.
  • Taste the soup for seasoning, adjusting with remaining salt and pepper as needed.
  • Prepare the puff pastry or biscuits while it cools slightly.

Notes

This soup pairs beautifully with warm biscuits. It freezes well and can be reheated. For a lighter version, reduce cream amounts.
Keyword Chicken Soup, comfort food, Creamy Chicken Pot Pie Soup, Hearty Soup, Slow Cooker Soup