Description
This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty dish perfect for chilly days. Creamy and flavorful, it’s sure to become a family favorite.
Ingredients
For the Soup:
- 1 ½ pounds boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 ½ cups frozen peas
- 1 ½ cups frozen corn
For the Cream Mixture:
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter
For Serving:
- 1 refrigerated pie crust or puff pastry sheet (optional)
- olive oil for sautéing
Instructions
- Prepare the Soup: Add chicken, broth, onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and bay leaf to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
- Shred the Chicken: Remove chicken, shred it, and return it to the slow cooker with peas and corn.
- Make the Cream Mixture: In a saucepan, melt butter, whisk in flour, then slowly add cream until thickened. Add to slow cooker and cook for an additional 20-30 minutes.
- Serve: If desired, bake pie crust or puff pastry and place on top of each bowl.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Cut down on prep time by using leftover cooked or rotisserie chicken.
