Slow Cooker Chicken Pot Pie Soup
For the Slow Cooker:
2-3 lbs. boneless, skinless chicken breasts and thighs, cut into 3/4” pieces
4 medium potatoes, peeled and cut into ½” pieces
3 stalks celery, diced
1 large yellow onion, diced
4 cloves garlic, minced
1 12-oz. bag frozen mixed vegetables
1 cup heavy cream
Buttermilk biscuits
For the Sauce:
1/2 cup unsalted butter
2/3 cup all-purpose flour
4 cups low sodium chicken broth, divided
2 cups water
1 tsp. dried thyme
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
½ tsp. black pepper
½ tsp. dried rosemary
To a large slow cooker, add chicken, potatoes, celery, onion, garlic, and the frozen vegetables. Set aside.
Make the sauce: In a large skillet, over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk together gently to form a paste. Add 1 cup chicken broth. Whisk until smooth, then add the remaining 3 cups chicken broth, plus 2 cups water. Increase the heat to medium-high and bring to a simmer.
Continue to cook until slightly thickened, 4-6 minutes, whisking often. Remove the skillet from the heat, and stir in the thyme, paprika, garlic powder, onion powder, salt, pepper and rosemary.
Pour the sauce mixture over the ingredients in the slow cooker. Gently toss everything together.
Cover and cook on low 6-7 hours.
Just before serving, remove the lid and allow the soup mixture to stop simmering. Stir in the heavy cream. If you need, add additional broth to thin the soup or corn starch mixed with water to thicken. Adjust salt and pepper.
Serve the soup with buttermilk biscuits.
