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Crockpot Chicken Pot Pie Soup

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A warm and hearty take on the classic chicken pot pie, this soup features tender chicken, vibrant vegetables, and a creamy broth, slow-cooked to perfection.

Ingredients

Scale
  • 1 lb Boneless, Skinless Chicken Thighs
  • 2 tbsp Butter
  • 1/4 cup All-Purpose Flour
  • 4 cups Chicken Broth
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 1 Yellow Onion, diced
  • 2 Carrots, chopped
  • 2 Celery stalks, chopped
  • 2 cups Potatoes, diced (Yukon Gold)
  • 1 cup Frozen Peas
  • 1 cup Frozen Corn
  • 2 tbsp Fresh Parsley, chopped
  • 1 tsp Garlic Powder
  • 1 tsp Dried Thyme
  • Salt & Pepper to taste

Instructions

  1. Sauté the chicken: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced boneless, skinless chicken thighs and season with salt and pepper. Cook for 5-7 minutes until cooked through, then remove and set aside.
  2. Sauté the veggies: Add the remaining butter to the pot. Sauté the chopped onion, carrots, and celery for about 5 minutes until softened. Stir in the garlic powder and thyme, cooking for another minute.
  3. Sprinkle the flour over the vegetables and cook for 2 minutes until the flour is lightly golden.
  4. Add the chicken broth and diced potatoes. Bring to a simmer, then reduce heat and cook for 15-20 minutes until the potatoes are tender.
  5. Stir in the cooked chicken, peas, and corn. Let simmer for an additional 5 minutes.
  6. Finish with the milk and cream. Heat through without boiling. Adjust seasoning with salt and pepper.
  7. Serve: Ladle the soup into bowls and enjoy with crusty bread or biscuits.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Store leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://us.recipesfood.org/crockpot-chicken-pot-pie-soup/

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