Description
A rich, creamy soup combining the flavors of traditional pot pie with the ease of a slow cooker. Tender chicken, potatoes, and aromatic vegetables stew together in savory, thickened broth.
Ingredients
2 pounds chicken breasts or thighs (skinless)
2 cups potatoes, peeled and diced (Yukon Gold or Russet)
1 medium onion, chopped (yellow or white)
3 cloves garlic, minced (adjust as needed)
2 medium carrots, sliced (can use parsnips or zucchini)
2 stalks celery, diced (optional)
2/3 cup all-purpose flour (or cornstarch if gluten-free)
2 tablespoons butter (unsalted; substitute with olive oil if needed)
4 cups low-sodium chicken broth (or vegetable broth for vegan)
1 cup heavy whipping cream
Instructions
Chop chicken and vegetables
Sauté onion and garlic in butter, add flour to make a paste
Add chicken, broth, vegetables, and simmer
Cook on low for 6–8 hours
Add cream and stir until smooth
Notes
Halal/non-alcoholic: No pork, bacon, or alcohol ingredients. Use vegetable broth if avoiding animal products.
Substitute gluten-free flour or cauliflower for low-carb option.
Store in airtight containers; refrigerate up to 3 days or freeze for 3 months.
- Prep Time: 15
- Cook Time: 420
- Category: Trending
- Method: Stewing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3g
- Sodium: 2000mg
- Fat: 19g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 120mg
