Slow Cooker Chicken Pot Pie Soup with Creamy Roux
A hearty, comforting soup that captures all the classic flavors of chicken pot pie in an easy slow cooker format. Tender chicken breast, mixed vegetables, and chunky potatoes simmer in seasoned chicken broth, then get thickened with a buttery roux and finished with cream. Perfect for busy weeknights when you want a satisfying, home-cooked meal with minimal hands-on time. The roux addition creates that signature pot pie richness without the pastry crust.
Ingredients
- 1 ½ lbs boneless skinless chicken breast
- 20 oz frozen vegetable mix
- ½ large yellow onion, finely diced
- 2 large russet potatoes, cut into 1/2-inch chunks
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon poultry seasoning
- 1 teaspoon ground oregano
- ½ teaspoon ground black pepper
- 8 cups chicken broth
- ¼ cup butter
- ½ cup white whole wheat or white flour
- 3 tablespoons heavy cream
Instructions
- 1
Place all ingredients except butter, flour, and cream into the slow cooker and mix well, ensuring chicken is submerged in liquid
- 2
Cover and cook on high for 2-4 hours or on low for 6-8 hours
- 3
With 1 hour remaining, make the roux by melting butter in a small saucepan over medium-high heat
- 4
Lower heat to medium and add flour to butter, whisking until mixture forms a crumble, then remove from heat
- 5
Add roux to slow cooker and whisk until butter and flour mixture dissolves
- 6
Cover slow cooker, turn to high if not already, and cook for an additional 1 hour to thicken broth
- 7
Remove cooked chicken from slow cooker and cut into bite-sized chunks, then return to pot
- 8
Stir in heavy cream and serve
Tips
Make sure chicken is fully submerged in broth to ensure even cooking and food safety.
The roux can be made ahead and stored in the refrigerator for up to a week if you want to streamline the process.
For extra richness, use chicken thighs instead of breasts, but reduce cooking time slightly as they cook faster.
Good to Know
Refrigerate for up to 3 days in airtight container. Reheat gently on stovetop, adding broth if needed to thin.
Can be made 1 day ahead without cream. Add cream when reheating to prevent curdling.
Serve hot with crusty bread or biscuits. Garnish with fresh herbs if desired.
Common Mistakes
Don't add cream too early to avoid curdling
Make sure roux is fully dissolved to prevent lumpy soup
Substitutions
Dairy-Free Swaps
General Alternatives
may need longer cooking
FAQ
Can I use frozen chicken?
Yes, but increase cooking time by 1-2 hours and ensure internal temperature reaches 165°F before shredding.
What if my soup is too thin?
Make additional roux with equal parts butter and flour, or simmer uncovered to reduce liquid.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Freeze for up to 3 months, though cream may separate when thawed.