1. Prep Your Slow Cooker
Lightly grease the container of your slow cooker with cooking spray or a thin layer of oil to prevent sticking.
2. Make the Creamy Sauce
In a small bowl, whisk together milk, flour, garlic powder, onion powder, sea salt, and black pepper until smooth.
In a medium saucepan (3-4 quart), bring the water to a boil. Add the chicken bouillon paste and whisk until fully dissolved.
Gradually pour in the milk and flour mixture, whisking continuously over medium heat until the sauce thickens (about 3 minutes). Remove from heat.
3. Combine Ingredients in the Slow Cooker
Place the cubed chicken breasts, cubed potatoes, and frozen mixed vegetables into the slow cooker.
Pour the prepared sauce over the mixture, stirring to combine all ingredients evenly.
4. Cook the Soup
Cover the slow cooker and set it to:
High: Cook for 3-4 hours
Low: Cook for 6 hours
Stir occasionally to ensure even cooking.
5. Thicken the Soup
In the final 30 minutes of cooking, leave the lid slightly ajar to allow some moisture to escape, helping the sauce to thicken further.
6. Serve and Enjoy
Ladle the soup into bowls and adjust seasoning with additional salt and pepper if needed.
Serve warm and enjoy the rich, creamy flavors of chicken pot pie in soup form.
Tips for Success:
Add Biscuits for a Pot Pie Experience: Serve with warm, flaky biscuits on the side for a complete meal.
Customize Veggies: Swap frozen mixed vegetables for fresh ones or your favorites like green beans, corn, or peas.
Make It Dairy-Free: Use coconut milk or a dairy-free alternative and thicken with cornstarch instead of flour.
Nutritional Information (Per Serving):
Calories: ~340
Protein: 25g
Carbohydrates: 28g
Fat: 12g
Fiber: 3g
This Slow Cooker Chicken Pot Pie Soup is perfect for meal prep or a cozy family dinner. It’s creamy, flavorful, and packed with nutrients—ideal for chilly nights or when you’re craving comfort in a bowl. Enjoy! 🥣✨
