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–+ servings
chicken pot pie slow cooker

Chicken Pot Pie Slow Cooker

Rika
Easy slow cooker chicken pot pie soup. So comforting and filling.
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Cuisine American
Servings 8
Calories 251 kcal

Ingredients
 

  • 1 lb boneless skinless chicken thighs or breast , (cut into ½-inch pieces) or use rotiserrie chicken
  • 1 lb Yukon potatoes, (small diced)
  • 16 oz frozen mixed vegetables (corn, peas, and carrots)
  • 1 cup chopped celery
  • 1 medium onion, (chopped)
  • 3 garlic cloves, (minced)
  • ⅓ cup butter
  • 2 cups chicken broth
  • 1 cup milk
  • ⅓ cup all-purpose flour
  • ½ teaspoon poultry seasoning or thyme, (use less or more according to your liking)
  • salt/pepper, (to taste)

Optional Toppings:

  • green onions, chopped
  • crispy cooked bacon
  • biscuits or rustic bread

Instructions
 

  • Heat butter in a large sauce-pan over medium-high heat. Add onion and celery. Cook until translucent, for about 5 minutes. Add garlic, keep stirring for 1 minute.
  • Stir in the flour and whisk until lightly browned. Add chicken stock and milk. Stir frequently until the sauce thickens. Transfer to a slow cooker.
  • Add chicken, potatoes, and poultry seasoning. Stir to combine. Cook on high heat for 3-4 hours or low for 5-6 hours.
  • About 30 minutes - 1 hour prior to serving, add frozen mixed vegetables. Taste and season with salt/pepper if needed or according to your liking. 
  • Serve with chopped green onions, crispy bacon, and rustic bread or biscuits.

Notes

Instructions for Stove Top Users: 

  1. Heat butter in a large sauce pan over medium-high heat. Add onion, diced potatoes, and celery; cook and stir for 5-7 minutes or until onion is tender.
  2. Add garlic, keep stirring and cook for 2 minutes or until fragrant but do not burn. 
  3. Stir in the flour and whisk until lightly browned.
  4. Add chicken stock and season with poultry seasoning, salt, and pepper and allow to come to a boil. Reduce heat and simmer, uncovered for about 10 minutes or until potatoes are tender.
  5. Add chicken cubes, frozen vegetables, and milk; simmer until the chicken is fully cooked, vegetables are tender, and soup has thickened. 
  6. Serve with chopped green onions, crispy bacon and rustic bread or biscuits.

Nutrition

Calories: 251kcalCarbohydrates: 22gProtein: 17gFat: 11gSaturated Fat: 6gCholesterol: 60mgSodium: 406mgPotassium: 710mgFiber: 4gSugar: 2gVitamin A: 3239IUVitamin C: 19mgCalcium: 85mgIron: 3mg
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