Description
Enjoy the comforting flavors of chicken pot pie in soup form with this delicious slow cooker chicken pot pie soup recipe. Creamy, hearty, and packed with vegetables, this easy-to-make soup is the perfect meal for any day of the week.
Ingredients
Scale
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 Sauce:
- 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 the chicken breasts, 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 and return it to the slow cooker.
- Add Vegetables: Stir in peas and corn.
- Make Cream Sauce: In a saucepan, melt butter, whisk in flour, then slowly add heavy cream until thickened. Add the cream sauce to the slow cooker and cook for an additional 20-30 minutes.
- Serve: If using, bake the pie crust or puff pastry according to package directions. Cut into strips or rounds to serve on top of each bowl of soup.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Leftover cooked chicken or rotisserie chicken can be used to save time.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
