Slow Cooker Chicken Pot Pie Soup
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The Real Food Dietitians · by Stacie Hassing★ 4.9

Slow Cooker Chicken Pot Pie Soup

NUTRITION · PER SERVING260M COOK
CAL 21%·PRO 48%
CARBS 40G39% OF CAL
5G FIBER31G OTHER3G TOTAL SUGAR
FAT 17G38% OF CAL
8G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy chicken and vegetable soup reminiscent of chicken pot pie, made in a slow cooker. Topped with biscuits for a comforting weeknight meal.

mainamericansoupchickengluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1-1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
  • 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces (about 3 cups)
  • 3-4 stalks celery, diced (about 1 cup)
  • 1 small yellow onion, diced (about 1 cup)
  • 3 garlic cloves, minced (2-3 teaspoons)
  • 1 12-ounce bag frozen mixed vegetables
  • ⅓ cup heavy cream, to add at the end (may sub half-and-half)
  • Homemade Biscuits (or use store-bought biscuits)
  • Optional for garnish: chopped fresh parsley or fresh thyme leaves
  • ¼ cup unsalted butter
  • ⅓ cup all-purpose flour (use gluten-free flour, if needed)
  • 3 cups low-sodium chicken broth, divided
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried rosemary
PREP
20M
SODIUM
656MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.