Slow cook the soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken and vegetables are tender.
Shred the chicken: Once the soup is done cooking, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
Thicken the soup: In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly add the heavy cream, whisking constantly to prevent lumps, and cook for another 2-3 minutes until thickened.
Combine and simmer: Pour the cream mixture into the slow cooker and stir to combine. Let the soup simmer for an additional 20-30 minutes on low, stirring occasionally.
Add the biscuit topping (optional): If you’re adding biscuits, bake them according to the package instructions. Once baked, break the biscuits into pieces and add them directly to the soup or serve them alongside as a topping.
Serve: Ladle the soup into bowls and enjoy this creamy, comforting dish, topped with biscuit pieces or paired with crusty bread.
Tips for Serving and Storing:
Serving: This soup is delicious on its own, but you can make it even more filling by serving it with a side of garlic bread or a simple green salad. The biscuit topping adds a nice contrast in texture and flavor to the creamy soup.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a little extra chicken broth or cream to restore the soup’s creamy consistency. It can also be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer to freezer-safe containers.
Variants:
Vegetarian Chicken Pot Pie Soup: For a meatless version, use plant-based chicken or simply omit the chicken and add more vegetables such as mushrooms, zucchini, or cauliflower for added texture.
Low-Carb Chicken Pot Pie Soup: Swap the potatoes for cauliflower florets or rutabaga for a low-carb version of the soup. You can also substitute heavy cream with coconut cream for a dairy-free option.
Spicy Chicken Pot Pie Soup: For a kick of heat, add some diced jalapeños or a teaspoon of red pepper flakes to the soup. You could also mix in a dash of hot sauce or a sprinkle of chili powder for extra flavor.
Gluten-Free Chicken Pot Pie Soup: Use a gluten-free flour blend to thicken the soup, or omit the roux and use cornstarch or arrowroot powder as a thickening agent.
FAQ:
Can I use frozen chicken in this recipe? Yes, frozen chicken can be used. Just make sure to add extra cooking time (about 1-2 hours) if you’re cooking on low. Always ensure the chicken reaches an internal temperature of 165°F before consuming.
Can I make this soup ahead of time? Yes! This soup actually gets better as it sits. You can prepare it the day before and store it in the fridge. Simply reheat it over low heat, adding a little extra broth or cream if needed.
Can I use canned vegetables instead of fresh or frozen? While fresh or frozen vegetables are preferred for better flavor and texture, canned vegetables can be used in a pinch. Just make sure to drain and rinse them before adding them to the soup to prevent extra saltiness.
How can I make the soup thicker? If you prefer a thicker soup, you can add a little more flour or cornstarch to the roux, or use an immersion blender to puree some of the soup base for a creamier texture.
What if I don’t want to use biscuit dough? You can serve the soup without the biscuit topping, or you could use homemade bread or even puff pastry for an alternative topping. Another option is to serve the soup with a side of warm dinner rolls.
This Slow Cooker Chicken Pot Pie Soup is the perfect solution for busy nights when you want a hearty, comforting meal without spending hours in the kitchen. The slow cooker does most of the work, and the result is a rich, creamy soup that captures all the comforting flavors of a classic chicken pot pie. With a variety of ways to make it your own, this recipe is sure to become a regular in your dinner rotation.
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