Description
Crock Pot Chicken Pot Pie Soup is the ultimate comfort food for busy families. This deconstructed classic features tender chicken, aromatic vegetables, and a luscious, velvety broth slow-cooked to perfection. By swapping traditional pastry crusts for a creamy soup base, this recipe delivers all the nostalgic, savory flavors of a farmhouse meal with minimal effort. It is a hearty, stress-free weeknight dinner that is sure to become a beloved staple in your household, pairing perfectly with crispy golden puff pastry squares for an elegant finishing touch.
Ingredients
1.5 lbs boneless skinless chicken breasts
1 medium onion, diced
2 stalks celery, sliced
3 cloves garlic, minced
4 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
2 cups frozen peas and carrots
1 cup half-and-half
3 tbsp cornstarch
Salt and black pepper to taste
Optional: Baked puff pastry squares for serving
Instructions
Place the chicken breasts, onion, celery, garlic, chicken broth, thyme, and rosemary into the slow cooker.
Cover and cook on high for 3-4 hours or on low for 6-7 hours until chicken is tender.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
In a small bowl, whisk the cornstarch with the half-and-half until smooth, then stir the mixture into the soup.
Add the frozen peas and carrots to the pot.
Cover and cook on high for an additional 20 minutes until the soup has thickened and vegetables are heated through.
Season with salt and pepper to taste and serve with puff pastry squares.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. For a thicker consistency, add an extra tablespoon of cornstarch mixed with a splash of water.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg