Slow Cooker Chicken Pot Pie Soup: A Comforting Twist on a Classic
Chicken pot pie is a beloved comfort food, but turning it into a hearty, creamy soup makes it even easier to enjoy. Slow cooker chicken pot pie soup combines tender chicken, fresh vegetables, and a rich, velvety broth, all the flavors of the classic dish without the fuss of a crust. Let your slow cooker do the work and enjoy this comforting, hassle-free meal perfect for any time of year. Here’s a detailed step-by-step guide to making this delectable dish.
Ingredients
For the Soup:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper, to taste
Optional Toppings:
- Refrigerated biscuit dough, baked and crumbled
- Fresh parsley, chopped
- Cracked black pepper
Step-by-Step Instructions
