Quick prep and ready when you walk in the door, this Slow Cooker Chicken Pot Pie Soup recipe is one for the weeknight dinner record books.
Prep Time15 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Dinner, lunch, Soup
Cuisine: American
Keyword: chicken pot pie soup
Servings: 6
Calories: 323kcal
Cost: $10
Equipment
1 slow cooker
Ingredients
1 1/2cupschopped onion
1/2cupchopped celery
2garlic cloves peeled and crushed
3boneless skinless chicken breasts
2cupslow-sodium chicken stock
2teaspoonsfresh thyme chopped
1/2teaspoonkosher salt
1/2teaspoonfresh ground pepper
1cuphalf and half
3Tablespoonscornstarch
1 1/2cupsfrozen peas and carrots
1refrigerated pie crust optional
Instructions
In the bottom of the slow cooker, layer the onions, celery and garlic cloves. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Sprinkle the chicken with thyme, salt and pepper.
Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
Remove the chicken from the slow cooker and shred into bite-sized pieces with a fork. Return to the slow cooker. Stir in the peas and carrots.
Whisk the half and half together with the cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes.
If using pie crust, while the soup is still cooking, roll out a refrigerated pie crust on a baking sheet coated with parchment paper and bake according to package instructions. Cool to room temperature and break up into bite sized pieces.
Ladle the soup into bowls and top with the pie crust crumbles. Sprinkle with parsley and fresh thyme, if desired. Serve immediately.
Notes
Nutritional information does not include optional pie crust topping