Chicken Pot Pie Soup Recipe
A comforting and creamy soup that transforms the classic chicken pot pie into a cozy dish enhanced by tender chicken, hearty potatoes, and mixed vegetables.
Ingredients
- 2 pounds Chicken breasts, boneless and skinless, cubed
- 2 cups Red potatoes, cubed
- 16 ounces Mixed vegetables, frozen
- 2.5 cups Water
- 3 tablespoons Chicken bouillon paste
- 1.5 cups Whole milk
- 0.75 cups All-purpose flour
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
- Lightly grease the container of a slow cooker using cooking spray or a little oil.
- Whisk together the whole milk, all-purpose flour, onion powder, garlic powder, salt, and pepper in a small bowl.
- Bring the water to a boil in a saucepan over medium heat and add the chicken bouillon paste. Whisk until fully dissolved.
- Add the milk and flour mixture to the boiling water and whisk until smooth. Continue to cook over medium heat for about 3 minutes, or until it thickens.
- Remove the saucepan from heat and add the cubed chicken, red potatoes, and frozen mixed vegetables to the prepared slow cooker.
- Pour the thickened soup mixture into the slow cooker and stir everything together.
- Cover the slow cooker and cook on high for 3-4 hours or low for 6 hours, stirring occasionally.
- During the last 30 minutes of cooking, slightly ajar the lid to allow the soup to thicken.
- Serve the soup warm, garnished with additional black pepper or parsley if desired.
Notes
- For an even creamier soup, consider adding a splash of heavy cream just before serving.
- Using fresh herbs like thyme or parsley can elevate the flavor.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Can also be made on the stovetop in about 30-40 minutes.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 4gSugar: 3g
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