Introduction:
Craving the warm, hearty flavors of chicken pot pie without the hassle of making a traditional pie crust? This Slow Cooker Chicken Pot Pie Soup is the perfect solution! It’s the ultimate comfort food, with tender chicken, vegetables, and a creamy broth that mimics the savory filling of a classic chicken pot pie. Made in the slow cooker for an easy, hands-off meal, this soup is ideal for busy weeknights or when you want something filling and satisfying with minimal effort. Whether served on its own or with a slice of crusty bread, this soup is sure to become a favorite in your home.
Ingredients:
1 lb chicken breasts or thighs (boneless and skinless)
1 medium onion, chopped
2 cloves garlic, minced
3 large carrots, peeled and sliced
2 celery stalks, chopped
1 cup frozen peas
4 cups chicken broth
1 cup heavy cream
1/2 cup milk
1/4 cup all-purpose flour
2 teaspoons dried thyme
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil (for sautéing)
1/2 cup frozen corn (optional, for extra sweetness)
1 tablespoon fresh parsley (for garnish)
Biscuits or pie crust pieces (for topping, optional)
Instructions:
Prepare the Chicken and Vegetables:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until fragrant and soft. Add the sliced carrots and celery and cook for another 5 minutes to soften the vegetables slightly.
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