Description
This comforting and creamy Crock Pot Chicken Pot Pie Soup captures all the nostalgic flavors of a classic homemade chicken pot pie without the hassle of a crust. Designed for busy school nights, this slow-cooker meal features tender shredded chicken, fresh aromatics, and a velvety broth. It’s a hearty, one-pot wonder that provides a soul-warming dinner experience with minimal cleanup, perfect for feeding the whole family on a chilly evening.
Ingredients
1 1/2 cups chopped yellow onion
1/2 cup chopped celery
2 garlic cloves, peeled and crushed
3 boneless, skinless chicken breasts
2 cups low-sodium chicken stock
2 teaspoons fresh thyme, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half and half
3 Tablespoons cornstarch
1 1/2 cups frozen peas and carrots
Instructions
Place the onion, celery, garlic, and chicken breasts into the bowl of a slow cooker.
Pour the chicken stock over the ingredients and add the thyme, salt, and pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
Remove the chicken breasts, shred with two forks, and return to the slow cooker.
Stir in the frozen peas and carrots.
Whisk the cornstarch into the half and half until smooth, then stir the mixture into the slow cooker.
Cover and cook on high for an additional 15-20 minutes until the soup has thickened.
Ladle into bowls and serve warm.
Notes
Serve with warm biscuits or crackers on the side to mimic the traditional pie crust texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of stock if the soup becomes too thick.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg