Transfer to the Slow Cooker:
Add the sautéed vegetables, frozen peas, and chicken (whole or cut into large chunks) to the slow cooker.
Add the Liquids and Seasoning:
Pour in the chicken broth, heavy cream, and milk. Sprinkle in the dried thyme, garlic powder, salt, and pepper. Stir to combine all ingredients evenly.
Cook the Soup:
Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
Thicken the Soup:
Once the chicken is cooked, remove it from the soup and shred it using two forks. In a small bowl, whisk the flour with a little bit of broth or milk to create a smooth slurry. Slowly stir this mixture into the soup to thicken the broth. Return the shredded chicken to the slow cooker and stir to combine.
Optional Biscuit Topping:
If you’d like a “pot pie” experience, you can add biscuit dough on top of the soup for the last 30 minutes of cooking. Simply drop spoonfuls of biscuit dough onto the soup in the slow cooker and allow it to cook, creating fluffy biscuit pieces right on top.
Serve and Garnish:
Once the soup is thickened and ready, give it a final taste and adjust seasonings as necessary. Serve the soup in bowls and garnish with fresh parsley. Enjoy hot!
Tips for Serving and Storing:
Serve with Biscuits:
Pair this soup with homemade biscuits or a store-bought variety for the ultimate chicken pot pie experience. You can also serve it with crusty bread for dipping.
Storing Leftovers:
Allow the soup to cool completely before storing in an airtight container in the refrigerator. It can last for up to 3 days. Reheat gently on the stove, adding a little extra milk or cream to return the soup to its creamy consistency.
Freezing:
This soup freezes well without the biscuit topping. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.
Add a Side Salad:
For a well-rounded meal, serve the soup with a fresh side salad to balance the richness of the dish.
Variants:
Chicken and Mushroom Pot Pie Soup:
Add sliced mushrooms to the soup along with the carrots and celery for an earthy flavor that complements the creamy broth and chicken.
Vegetarian Pot Pie Soup:
For a vegetarian version, swap the chicken for tofu or a variety of vegetables like potatoes, zucchini, and cauliflower. Use vegetable broth instead of chicken broth for a meat-free option.
Spicy Chicken Pot Pie Soup:
If you love a bit of heat, add some chopped green chilies or a dash of cayenne pepper to the soup for a spicy kick. This adds a whole new dimension to the dish while still maintaining its creamy base.
Slow Cooker Chicken and Potato Soup:
Instead of adding just carrots and celery, throw in diced potatoes for added heartiness. This makes the soup even more filling and satisfying.
FAQ:
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken in this soup. Simply add the frozen chicken breasts or thighs to the slow cooker and increase the cooking time by an hour. Be sure to check that the chicken reaches 165°F (75°C) internally before shredding.
2. Can I make this soup without dairy?
Yes, you can make this soup dairy-free by substituting the heavy cream and milk with coconut milk or a plant-based milk (such as almond or oat milk). You can also use dairy-free butter or olive oil in place of regular butter.
3. Can I add more vegetables to this soup?
Absolutely! You can add vegetables like corn, peas, green beans, or even spinach for extra nutrition and flavor. Just make sure to adjust the cooking times for the different vegetables.
4. How do I make this soup thicker without flour?
If you’d like to thicken the soup without using flour, you can blend a portion of the soup (especially the potatoes or other starchy vegetables) in a blender or with an immersion blender. This will create a creamy texture without any added thickening agents.
5. Can I use a rotisserie chicken for this recipe?
Yes, using rotisserie chicken can save you time. Simply add the cooked chicken toward the end of the cooking process (after about 5-6 hours) to avoid overcooking it. Shred it and stir it into the soup just before serving.
Conclusion:
This Slow Cooker Chicken Pot Pie Soup is the ultimate comfort food, providing all the flavors of a classic chicken pot pie without the need to make a crust. Rich, creamy, and loaded with tender chicken and vegetables, this soup is perfect for cold nights or any time you’re craving a hearty, satisfying meal. With its easy preparation and customizable ingredients, this recipe is sure to become a go-to in your slow cooker repertoire. Serve it with a warm biscuit or some crusty bread for the perfect meal. Enjoy the cozy flavors of chicken pot pie in a new and convenient form today!
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