Chicken Pot Pie Soup

GTU Recipes

Einstein’s Kitchen Executive Chef and Owner, Stacy Springer, joined us for day two of slow cooker week to show us how to make Chicken Pot Pie Soup!

Chicken Pot Pie Soup

Yield: 6-8 servings


  • 2 lbs chicken breast, cubed
  • 2 C. carrots, diced
  • 2 C. celery, diced
  • 1 onion, diced
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 C frozen peas
  • 1 qt. chicken stock/broth
  • 1 sprig of fresh herbs each (thyme, rosemary and sage)
  • 1 C Heavy Cream
  • 2 Tbsp Dijon Mustard

*Thicken soup with Roux:

  • 4 Tbsp Butter
  • ½ C. flour

*Thicken soup with Roux:

  • 4 Tbsp Butter
  • ½ C. flour


  1. Heat together on high heat. Wisk for 3-4 minutes. Consistency of wet sand. Light brown color.
  2. Brown chicken in oil and butter and season with salt and pepper. 
  3. Add in onions, carrots and celery, stir. 
  4. Add chicken and vegetables into slow cooker. 
  5. Pour in chicken stock and add fresh herbs. 
  6. Cook on low heat for 4 hour or high for 2 hours. 
  7. Open lid and add in *Roux/butter flour mixture. 
  8. Add in cream and mustard. 
  9. Add in frozen peas. 
  10. Cover with lid. Heat for 15 more minutes and serve. 
  11. Adjust seasons and enjoy

Visit for information on Stacy’s cooking classes.

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