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Crockpot Chicken Pot Pie Soup

A comforting soup that captures the rich flavors of chicken pot pie, made easy in a Crockpot with tender chicken, vegetables, and a creamy broth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 7 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons Butter, unsalted At room temperature for easier melting.
  • 1 pound Boneless and skinless chicken thighs For added flavor and tenderness.
  • 1 medium Yellow onion Creole or sweet onion varieties work well.
  • 2 medium Carrots Vibrant ones for best flavor.
  • 2 stalks Celery A part of mirepoix for flavor.
  • 2 cups Chicken broth Homemade or low-sodium suggested.
  • 2 medium Potatoes (Yukon Gold or Russets) Cut into bite-sized pieces.
  • 1 cup Frozen peas No need for fresh.
  • 1 cup Frozen corn No need for fresh.
  • 2 cups Whole milk Can substitute half-and-half if watching calories.
  • 1/2 cup Heavy cream Gives a rich creamy texture.
  • 1 teaspoon Garlic powder For flavor depth.
  • 1 teaspoon Dried thyme For flavor depth.
  • 1 to taste Salt For seasoning.
  • 1 to taste Pepper For seasoning.
  • 1/4 cup Fresh parsley Add at the end for freshness.
  • 1 tablespoon All-purpose flour To thicken the soup.

Method
 

Preparation
  1. Melt 2 tablespoons of butter in a large pot over medium heat. Add diced chicken thighs, season with salt and pepper, and cook for 5-7 minutes until cooked through. Remove chicken and set aside.
  2. In the same pot, add the remaining 2 tablespoons of butter. Add chopped onions, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic powder and thyme, cooking until fragrant, about 1 minute.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly to prevent burning, until the flour is lightly golden.
Cooking
  1. Gradually whisk in chicken broth, ensuring no lumps form from the flour. Add potatoes and bring to a simmer. Cook for 15-20 minutes or until potatoes are tender.
  2. Once potatoes are tender, add cooked chicken, frozen peas, and frozen corn. Simmer for another 5 minutes until heated through.
  3. Stir in milk, heavy cream, and fresh parsley. Heat through without boiling. Taste and adjust seasoning with salt, pepper, or thyme.
  4. Ladle the soup into bowls and serve with crusty bread or biscuits.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. For a lighter version, substitute half the heavy cream with unsweetened almond milk.