Make Creamy Crockpot Chicken Pot Pie Soup | Easy Dinner Recipe
Our Crockpot chicken pot pie soup is a no-fuss slow cooker meal that has all the onlineforting flavors of chicken pot pie but as a hearty soup recipe!
Hooray, it’s Crockpot soup season!
If you’re struggling to figure out a homemade dinner for the family, consider throwing together this chicken pot pie soup. It’s one of those easy dump-and-go recipes that results in a delicious onlineforting soup at the end of the day.
The weather is getting chilly and you’ll want to warm up with delicious soup. This hearty meat and potato recipe doesn’t disappoint. Serve it with pieces of baked puff pastry or pie crust for a creative twist on classic onlinefort food.
I first had chicken pot pie soup when my mom made a version for a large family dinner, and I was inspired to recreate it in the slow cooker for convenience. It’s very versatile because you can always season the soup how you’d like or use different veggies your family loves.
Crockpot Chicken Pot Pie Soup
yield: 5 SERVINGS
prep time: 15 MINUTES
cook time: 7 HOURS
total time: 7 HOURS 15 MINUTES
Everything you love about chicken pot pie, but as a creamy soup instead!
Ingredients
- 2 pounds raw chicken breast meat
- 4 medium red potatoes (about 1.5 pounds), chopped in small pieces
- 2 celery stalks, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon Herbs de Provence
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cups chicken broth
- 1 and 1/4 cups heavy cream
- 1/3 cup all purpose flour
- 10 oz. bag frozen peas and carrots
- puff pastry or pie crust *optional but yummy!
Directions
1
Cut chicken into one-inch pieces and place in the slow cooker.
2
Add in chopped potatoes, celery, onion, and garlic.
3
Season with Herbs de Provence seasoning, salt & pepper. Pour in chicken broth.
4
Cover with lid, and cook for 3-4 hours on HIGH, or about 7-8 hours on LOW.
5
You'll know it's ready once the potatoes are tender and the chicken is cooked. Stir and shred any larger pieces of chicken, if any.
6
Whisk together flour and heavy cream in a separate small bowl. Add mixture to slow cooker and stir. Stir in frozen peas and carrots.
7
Put the lid back on and cook for another 20-30 minutes to thicken.
8
If serving soup with puff pastry or pie crusts:
First roll out the dough., then cut it into smaller strips or squares. Place them on a cookie sheet and bake according to the package directions.
9
Serve soup warm with one or two pieces of puff pastry. Makes about 10 cups of soup. Enjoy!
Additional Notes
*Recipe adapted from BakedbyRachel.online
Tips for making Crockpot chicken pot pie soup:
- If you would like to utilize a rotisserie chicken instead or any leftover shredded chicken, that’s a great option. Leave out the chicken breasts and throw in the cooked shredded chicken at the end to warm it up in the soup.
- I use Herbs de Provence in lots of chicken recipes as a yummy seasoning blend, but you can omit and use Italian seasoning for a similar taste.
- I have used baked pieces of pie crust or puff pastry to aconlinepany this soup and highly reonlinemend it. Either one is delicious!
- If you wanted to use a stick blender to puree the soup just a bit, I think that would be a great option for a smoother texture soup.
There’s nothing onlineplicated about this soup, yet it tastes fancy!
I like that I could onlinepile it all ahead of time, and have a warm homemade meal waiting for us when we came home from sports practice. The puff pastry throws it over the top delish. What a great weeknight meal!
If you end up making chicken pot pie soup let us know in the onlinements!
Make this copycat Chick-fil-A tortilla soup in the slow cooker next!
