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slow-cooker chicken pot pie soup

This cozy slow cooker chicken pot pie soup is everything you love about the classic - made easier, gluten-free, and optionally dairy-free. Perfect for a comforting weeknight dinner!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 hours
sauté time: 15 minutes
Total Time: 8 hours 25 minutes
Servings: 6
Calories: 440kcal
Author: Nichole Crews

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast - can use chicken thighs or 1 1/2-2 cups shredded rotisserie chicken
  • 1 cup celery, diced - about 3 ribs
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 large carrots, sliced into coins
  • 2 cups Yukon gold potatoes, chopped (no need to peel) - can also use Russet potatoes
  • 3 cups chicken broth - low-sodium
  • 1 teaspoon dried thyme spice
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt - plus more to taste
  • 1/2 teasoon pepper - plus more to taste
  • 1 cup frozen peas
  • 1 cup unsweetened almond milk - cashew milk, skim milk, 2% (if you want a richer soup, you can use heavy cream if not DF)
  • 2 tablespoons tapioca starch - can also use cornstarch

puff pastry toppers (optional)

  • 1 sheet puff pastry

Instructions

  • Add 1 tablespoon olive oil to a large skillet on medium high heat. Add chicken breasts and generously season with salt and pepper (about 1 teaspoon of each) and brown chicken until nicely seared, about 5-6 minutes. You do not need to cook all the way through, just browned to keep juicy. Transfer chicken to crockpot.
  • To the same skillet, add diced celery, chopped onion and sliced carrots. Sauté until onions are translucent and veggies are soft, about 4-5 minutes. Stir in minced garlic and sauté another 1-2 minutes, until fragrant. Pour skillet contents over browned chicken in the slow cooker.
  • Add chopped potatoes to crockpot. Pour in chicken broth, dried thyme, dried rosemary, and 1/2 tsp salt and pepper. Stir to combine everything together.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
  • At this point, chicken should have started to pull apart on its own. Using 2-forks or tongs, gently shred any whole pieces of chicken that are still intact. Once done, stir in 1 cup of frozen peas.
  • Make your slurry: mix almond milk and tapioca starch and pour into slow-cooker. Give everything a stir. Cook on LOW, uncovered, for 30 minutes to allow soup to thicken. Serve and enjoy.

puff pastry soup toppers (optional)

  • Cut puff pastry into squares or circles - the size of a crouton is what we're going for here. Bake according to package directions - I did 10 minutes at 400℉, and they were puffed and golden. Serve over each bowl for that cozy, pot pie feel.

Notes

nutrition info does is for unsweetened almond milk (malk brand) and does not include optional puff pastry toppers. 

Nutrition

Serving: 1g | Calories: 440kcal | Carbohydrates: 29g | Protein: 30g | Fat: 16g | Fiber: 5g
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