Crockpot Chicken Pot Pie Soup
Crockpot Chicken Pot Pie Soup brings the comfort of classic pot pie into a warm, hearty soup made with tender chicken, fresh vegetables, and creamy goodness.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Can substitute with thighs for more moisture.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream For a richer flavor.
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup flour (optional for thickening) Use gluten-free flour for a gluten-free option.
- to taste Fresh parsley for garnish Adds a hint of freshness.
Instructions
Preparation
- Place your crockpot on a stable, flat surface to ensure even cooking.
- In your crockpot, add the chicken breasts, diced carrots, diced celery, diced potatoes, diced onion, and minced garlic, ensuring even distribution.
- Pour in the chicken broth and add the dried thyme, salt, and black pepper. Stir well.
Cooking
- Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once completed, shred the chicken into bite-sized pieces using two forks.
- Stir in the heavy cream and frozen peas. If desired, mix the flour with a little water to create a slurry and add it for a thicker consistency.
- Cook on low for an additional 30 minutes.
Serving
- Ladle the soup into bowls and garnish with fresh parsley.
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Notes
Can pair with baguette or cornbread. Consider serving in individual bread bowls for a hearty presentation.