Description
A comforting and creamy chicken pot pie soup made effortlessly in the crock pot. Packed with tender chicken, vegetables, and a rich broth, this soup is perfect for cozy dinners.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium yellow onion, diced
3 cloves garlic, minced
3 cups low sodium chicken broth
1 cup frozen peas
1 cup frozen corn
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1 cup whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter
Instructions
Place the chicken pieces, diced carrots, diced celery, diced onion, and minced garlic into the crock pot.
Pour in the chicken broth and stir in the dried thyme, dried parsley, salt, and black pepper.
Cover and cook on low for 5 to 6 hours, or until the chicken is cooked through and the vegetables are tender.
About 30 minutes before serving, remove 1 cup of the hot broth from the crock pot and place it in a medium bowl.
Whisk the all-purpose flour into the broth until smooth and no lumps remain.
Slowly whisk the milk and heavy cream into the flour mixture until fully combined.
Turn the crock pot to high heat. Stir the flour and milk mixture into the crock pot along with the butter, frozen peas, and frozen corn.
Cover and cook for an additional 25 to 30 minutes, stirring occasionally, until the soup thickens.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy your comforting crock pot chicken pot pie soup.
- Prep Time: 15 minutes
- Cook Time: 6 hours