Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Dice the onion, carrots, celery, and potatoes into bite-sized pieces.
- Rinse the chicken breasts or thighs and pat them dry.
Step 2: Assemble the Soup Base
- In the bowl of your slow cooker, add the diced onion, carrots, celery, and potatoes.
- Place the chicken on top of the vegetables.
- Sprinkle with thyme, parsley, garlic powder, onion powder, salt, and pepper.
Step 3: Add the Broth
- Pour the chicken broth over the chicken and vegetables, ensuring everything is submerged.
- Cover the slow cooker with the lid.
Step 4: Cook the Soup
- Set the slow cooker to low and cook for 6–8 hours, or on high for 3–4 hours, until the chicken is tender and the vegetables are cooked through.
Step 5: Shred the Chicken
- Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker.
Step 6: Thicken the Soup
- In a small saucepan, melt the butter over medium heat.
- Whisk in the flour to create a roux, cooking for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the milk and cook until the mixture thickens.
- Stir the roux into the slow cooker along with the heavy cream.
- Add the frozen peas and stir to combine.
Step 7: Final Touches
- Allow the soup to cook on high for an additional 20–30 minutes to thicken and heat the peas.
- Taste and adjust the seasoning with more salt and pepper, if needed.
Serving Suggestions
- With Biscuits: Serve the soup with warm, flaky biscuits for dipping. You can bake refrigerated biscuits or make your own from scratch.
- Crusty Bread: A slice of crusty bread is also a fantastic accompaniment to this creamy soup.
- Garnish: Sprinkle with fresh parsley for a touch of color and freshness.
Tips for Perfect Chicken Pot Pie Soup
- Choose the Right Chicken: Boneless, skinless chicken thighs offer more flavor, but chicken breasts work well for a leaner option.
- Vegetable Variations: Add corn, green beans, or mushrooms for extra variety.
- Control the Thickness: For a thicker soup, add an additional tablespoon of flour to the roux. For a thinner soup, use more chicken broth or milk.
- Make It Dairy-Free: Use coconut milk or a plant-based milk alternative to replace the cream and milk.
Storage and Reheating
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months.
- Reheating: Warm the soup gently on the stovetop or in the microwave, adding a splash of broth or milk if it thickens too much.