Chicken pot pie is one of my all time favorite comfort foods. That being said, it can be pretty labor intensive if you are making each part from scratch. This slow cooker chicken pot pie soup has all the flavors of the classic without all the work. I like to serve mine biscuits and gravy style by splitting a biscuit and pouring the soup over the top. You're family is going to absolutely love this meal and will continue to ask for it all season long.
Chicken Pot Pie Soup
1 lb boneless, skinless chicken breasts
1 lb boneless, skinless chicken thighs
2 1/2 cups frozen, mixed vegetables
3 cups frozen cubed potatoes
1/2 onion, diced
2 cans cream of chicken soup plus 1 cup of water (or 3 1/2 cups homemade cream of chicken)
2 tablespoons of cornstarch
3 tablespoons of water
salt and freshly ground pepper
1/4 cup chopped fresh parsley
Cube both the chicken breasts and chicken thighs so that they are roughly the same size, approximately a 1/2 inch. Place the chicken into the slow cooker and top with the frozen vegetable medley, chopped onion, cubed potatoes and cream of chicken soup. Season with a pinch of salt and freshly ground black pepper. Mix all the ingredients together and cook on high for about 3 to 4 hours or on low for 6 to 8 hours.
Ten minutes before serving, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water and add the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken. Add fresh chopped parsley and mix until well combined. Taste and adjust seasoning if needed. Serve with biscuits.
Note: Using cornstarch as a thickener will only work if your soup is simmering or boiling slowly. If your slow cooker isn't that hot, use 1/2 cup instant mashed potato flakes instead. Add the flakes to the soup, mix, and then put the lid back on and allow the soup to thicken for a couple of minutes.
Cream of Chicken Soup
2 1/2 cups chicken stock
1 1/2 cups whole milk
3/4 cup flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1 teaspoon sea salt
In a large saucepan, combine the chicken stock and 1/2 cup of whole milk. Bring the mixture to a boil and then reduce heat to a low. Meanwhile, mix flour, garlic powder, onion powder, pepper, and salt with the milk until smooth. Pour the flour mixture into the saucepan with the chicken stock and whisk continuously so no lumps form. After 5 to 10 minutes, the soup should have thickened and be totally smooth.
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