Crockpot Chicken Pot Pie Soup
Serves 60 mins prep0 mins cook
This Crockpot Chicken Pot Pie Soup is the coziest winter dinner—creamy, flavorful, and made without canned soup. A healthier, high-protein version of the classic pot pie that slow cooks to perfection and reheats beautifully for meal prep.
0 servings
What you need
tsp dried thyme
clove garlic powder
tbsp plain flour
tsp dried parsley
tsp salt & pepper
cup chicken broth
cup milk
tbsp unsalted butter
tsp onion powder
clove garlic clove
cup peas
Instructions
To make the homemade cream of chicken: 19 Melt butter. Whisk in flour.Slowly whisk in broth + milk.Add seasonings.Simmer 2–3 minutes until thick.Use the whole thing in the soup. To make the soup: 1 Add everything to the crockpot: Add chicken, carrots, celery, onion, garlic, thyme, parsley, poultry seasoning, salt, pepper, broth, and your homemade cream of chicken. 2 Cook: 3 Cook: LOW 6 hours or HIGH 3–4 hours 5 Shred the chicken 6 Shred the chicken: Remove chicken, shred it, and return it to the crockpot. 7 Thicken the soup (Cornstarch Slurry) Whisk together: corn starch and waterPour into the crockpot and stir well. 12 Turn heat to HIGH and cook an additional 20–30 minutes, or until the soup thickens. 13 Add peas 14 Stir in the frozen peas and cook 5–10 minutes. 17 Serve 18 Serve: Top with puff pastry squares, biscuits, or pie crust crackers for the full pot pie experience.View original recipe