Description

This creamy chicken pot pie soup transforms classic pot pie flavors into a cozy, spoonable meal using a Crockpot. Ready with minimal prep, it combines tender chicken, vegetables, and a silky broth for comforting weeknight dinners.

Ingredients

Scale

2 chicken breasts or thighs

2 carrots, diced

1 cup frozen peas

1 cup frozen corn

2 celery stalks, chopped

1 onion, diced

4 cups chicken broth

1 cup heavy cream

2 tablespoons butter

2 tablespoons flour

1 cup pie crust or biscuit pieces

1 teaspoon thyme

1 tablespoon parsley, chopped

1 bay leaf

salt to taste

pepper to taste

Instructions

1. Add carrots, peas, corn, celery, and onion to the Crockpot.

2. Place chicken on top of vegetables and season with salt, pepper, thyme, and bay leaf.

3. Pour in chicken broth until ingredients are just covered.

4. Cover and cook on low for 6–7 hours or high for 3–4 hours.

5. Remove chicken, shred with forks, and return to the pot.

6. Stir in heavy cream and, if desired, a flour slurry for thickening during the last 30 minutes.

7. Just before serving, top bowls with pie crust or biscuit pieces.

8. Adjust seasoning and garnish with parsley before serving.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: soup
Method: crockpot
Cuisine: american

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4
Sodium: 800
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 7
Trans Fat: 0.5
Carbohydrates: 22
Fiber: 3
Protein: 25
Cholesterol: 80

Keywords: creamy chicken pot pie soup, crockpot soup recipes, homemade soup recipe, easy chicken pot pie, pot pie soup, slow cooker soup, comfort soup