Step-by-Step Instructions

Step 1: Prepare the Ingredients
  1. Dice the onion, carrots, celery, and potatoes into bite-sized pieces.
  2. Rinse the chicken breasts or thighs and pat them dry.
Step 2: Assemble the Soup Base
  1. In the bowl of your slow cooker, add the diced onion, carrots, celery, and potatoes.
  2. Place the chicken on top of the vegetables.
  3. Sprinkle with thyme, parsley, garlic powder, onion powder, salt, and pepper.
Step 3: Add the Broth
  1. Pour the chicken broth over the chicken and vegetables, ensuring everything is submerged.
  2. Cover the slow cooker with the lid.
Step 4: Cook the Soup
  1. 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
  1. Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks.
  2. Return the shredded chicken to the slow cooker.
Step 6: Thicken the Soup
  1. In a small saucepan, melt the butter over medium heat.
  2. Whisk in the flour to create a roux, cooking for 1–2 minutes to remove the raw flour taste.
  3. Gradually whisk in the milk and cook until the mixture thickens.
  4. Stir the roux into the slow cooker along with the heavy cream.
  5. Add the frozen peas and stir to combine.
Step 7: Final Touches
  1. Allow the soup to cook on high for an additional 20–30 minutes to thicken and heat the peas.
  2. Taste and adjust the seasoning with more salt and pepper, if needed.

Serving Suggestions

  1. With Biscuits: Serve the soup with warm, flaky biscuits for dipping. You can bake refrigerated biscuits or make your own from scratch.
  2. Crusty Bread: A slice of crusty bread is also a fantastic accompaniment to this creamy soup.
  3. 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.