Slow Cooker Chicken Pot Pie Soup
Chicken pot pie soup in the slow cooker tastes just like the classic baked version, but is much simpler to make! You only need a handful of healthy ingredients to make a delicious, hearty soup packed with chicken, veggies, and creamy broth. Add a buttery biscuit and enjoy!
Servings 2
Calories 447kcal
Equipment
- Slow Cooker
Ingredients
- 3/4 pound boneless skinless breasts chopped into bite-sized pieces
- 1 1/2 cup frozen mixed veggies
- 4 oz baby potatoes diced
- 1 small yellow onion diced
- 1 tablespoon herb and garlic seasoning
- 2 tablespoons tapioca flour
- 1 1/2 cups chicken broth
- 1 tablespoon heavy cream
Instructions
- Add chicken, veggies, and seasoning to slow cooker
- Toss with tapioca flour
- Slowly stir in chicken broth
- Cover and cook on high for 2-3 hours or low for 4-6 hours
- Stir in heavy cream just before serving
Notes
- Store in an airtight container in the fridge for up to 3 days, and do not freeze.
- Reheat on the stovetop over low to medium heat, stirring frequently, or microwave in 30-second bursts, stirring in between.
- To thicken the soup, add an extra splash of cream or a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) after cooking and stir well.
- To thin the soup, add a little extra broth or milk after cooking.
- This recipe can be easily doubled in a 5-quart or larger slow cooker.
Nutrition
Calories: 447kcal | Carbohydrates: 48g | Protein: 47g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 324mg | Potassium: 1492mg | Fiber: 11g | Sugar: 4g | Vitamin A: 7221IU | Vitamin C: 32mg | Calcium: 192mg | Iron: 6mg