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
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