Description
A comforting and hearty chicken pot pie soup made effortlessly in the crock pot. This creamy soup is packed with tender chicken, vegetables, and a savory broth, perfect for a cozy meal.
Ingredients
1 pound boneless skinless chicken breasts
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
4 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup all-purpose flour
1 cup whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter
Instructions
Place the chicken breasts, diced carrots, diced celery, diced onion, minced garlic, frozen peas, and frozen corn into the crock pot.
Pour the chicken broth over the ingredients in the crock pot.
Add dried thyme, dried parsley, salt, and black pepper to the crock pot and stir gently to combine.
Cover and cook on low for 6 hours, or until the chicken is cooked through and vegetables are tender.
Remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture thickens and is smooth, about 3-4 minutes.
Pour the creamy mixture into the crock pot and stir well to combine with the soup.
Cover and cook on high for an additional 15 minutes to allow the soup to thicken.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours