Crockpot Chicken Pot Pie Soup
Crockpot Chicken Pot Pie Soup combines the heartiness of classic chicken pot pie with the ease of a slow-cooked soup. This comforting dish is rich, creamy, and full of flavorful ingredients, making it a perfect meal for busy families or cozy nights in.
Table of Contents
Why You’ll Love This Crockpot Chicken Pot Pie Soup
This recipe is a game-changer for weeknight dinners. Not only is it straightforward to prepare, but it also allows you to enjoy all the warm and satisfying flavors of chicken pot pie in a soup form. The slow cooker does most of the work for you, letting you savor each step without the hassle.
Crockpot Chicken Pot Pie Soup
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts (or thighs) Thighs provide a juicier texture.
- 1 cup carrots, diced Fresh diced carrots enhance flavor.
- 1 cup celery, diced Adds crunch and flavor.
- 1 cup potatoes, diced Yukon gold or red skin potatoes work well.
- 1 large onion, diced Provides a flavorful base.
- 3 cloves garlic, minced Adds depth of flavor.
- 4 cups chicken broth Use low sodium for a healthier option.
- 1 cup frozen peas Frozen peas for convenience.
- 1 cup heavy cream For a richer flavor.
- 1 teaspoon dried thyme Enhances the overall flavor.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Freshly ground is best.
- 1/4 cup flour Optional for thickening; use gluten-free if required.
- to taste fresh parsley for garnish Adds a hint of freshness.
Instructions
Preparation
- Dice all the vegetables: carrots, celery, potatoes, onion, and mince the garlic.
- In a large bowl, season the chicken breasts with salt, black pepper, and dried thyme.
Cooking
- Place the seasoned chicken breasts at the bottom of the slow cooker.
- Add the diced vegetables and minced garlic on top of the chicken.
- Pour the chicken broth over the ingredients in the crockpot.
- Set the slow cooker on low and cook for 6-8 hours or on high for 3-4 hours.
Serving
- Once cooking time is complete, remove the chicken breasts from the crockpot and shred them using two forks.
- Return the shredded chicken to the pot, add the frozen peas, and stir in the heavy cream.
- For a thicker soup, mix the flour with a little water to create a slurry, then stir it into the soup. Let it cook for an additional 30 minutes on high.
- Serve hot, garnished with fresh parsley.
Notes
It’s a wholesome dish with a delightful blend of veggies, tender chicken, and a creamy broth that everyone will love.
How to Make Crockpot Chicken Pot Pie Soup
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)
- Fresh parsley for garnish (adds a hint of freshness)
Step-by-Step Instructions:
Preparation:
- Start by dicing all the vegetables: carrots, celery, potatoes, onion, and mincing the garlic.
- In a large bowl, season the chicken breasts with salt, black pepper, and dried thyme.
Cooking:
- Place the seasoned chicken breasts at the bottom of the slow cooker.
- Add the diced vegetables and minced garlic on top of the chicken.
- Pour the chicken broth over the ingredients in the crockpot.
- Set the slow cooker on low and cook for 6-8 hours or on high for 3-4 hours.
Serving:
- Once the cooking time is complete, remove the chicken breasts from the crockpot and shred them using two forks.
- Return the shredded chicken to the pot, add the frozen peas, and stir in the heavy cream.
- For a thicker soup, mix the flour with a little water to create a slurry, then stir it into the soup. Let it cook for an additional 30 minutes on high.
- Serve hot, garnished with fresh parsley.
How to Serve Crockpot Chicken Pot Pie Soup
Serve this delicious soup in bowls with a sprinkle of fresh parsley on top. It pairs wonderfully with crusty bread or a side salad for a complete meal. For an extra touch, you can serve it with biscuits or cornbread on the side to sop up the creamy goodness.
How to Store Crockpot Chicken Pot Pie Soup
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stovetop or in the microwave until heated through. If you have a large batch, consider freezing portions in freezer-safe containers for up to 3 months.
Tips to Make Crockpot Chicken Pot Pie Soup Perfect
- Use Thighs for Moisture: Chicken thighs provide a juicier texture than breast meat, so feel free to substitute if desired.
- Choose Fresh Vegetables: Using fresh vegetables will enhance the soup’s flavor and texture. Frozen vegetables work in a pinch, but fresh is always better.
- Adjust the Thickness: If you like a thicker soup, try adding more flour or use a cornstarch slurry at the end.
- Season to Taste: Don’t hesitate to tweak the seasonings. A dash of hot sauce or additional herbs can bring new life to the dish.
Flavor Variations
This recipe is versatile! Here are a few ways to mix it up:
- Add Herbs: Consider adding rosemary or parsley for extra flavor.
- Spice it Up: Sprinkle in some red pepper flakes for a kick.
- Use Different Proteins: Substitute the chicken with turkey or even ham for a different protein style.
- Cream Variation: Swap heavy cream for half-and-half for a lighter version or coconut milk for a dairy-free option.
Pro Tips for Success
- Don’t Rush Cooking: Slow cooking allows flavors to develop fully. Avoid cooking on high if you have time for low cooking.
- Shred Chicken After Cooking: This keeps the chicken moist and ensures it absorbs the flavors of the soup.
- Check Consistency Before Serving: If the soup is too thin, thicken it with a flour or cornstarch slurry before serving.
FAQs About Crockpot Chicken Pot Pie Soup
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just note that it may require an additional hour of cooking. Ensure the center reaches a safe temperature of 165°F.
Is it possible to make this soup in advance?
Absolutely! You can prepare the ingredients and store them in the fridge the night before. Just toss everything in the crockpot in the morning for a ready-to-eat meal later.
How do I know when the chicken is cooked?
Chicken should be cooked to an internal temperature of 165°F. If you shred it and it’s still pink in the middle, return it to the crockpot and let it cook longer.
Final Thoughts
Crockpot Chicken Pot Pie Soup is an easy and comforting dish perfect for any night of the week. With its hearty ingredients and creamy broth, it brings the classic flavors of chicken pot pie right into a warm bowl of soup. Enjoy the convenience of the slow cooker and the joy of a satisfying meal. Give it a try, and it might just become a staple in your home!
