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Crockpot Chicken Pot Pie Soup

Crockpot Chicken Pot Pie Soup

Let’s get started with this simple and delicious recipe.

  • Total Time: 54 minute
  • Yield: 6 1x

Ingredients

Scale

  • 1 pound boneless, skinless chicken breasts
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • Biscuits, baked separately (for serving)

Instructions

  1. Set the Base: Place chicken, onion, carrots, and celery in the crockpot.
  2. Add Liquids: Pour chicken broth over the ingredients. Season with thyme, parsley, salt, and pepper.
  3. Cook: Cover and set to cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender.
  4. Shred Chicken: Once cooked, remove the chicken, shred it, and return it to the crockpot.
  5. Add Vegetables: Stir in peas and corn to the pot.
  6. Thicken Soup: Whisk flour into the heavy cream until smooth, then stir into the crockpot. Turn the heat to high and cook for another 30 minutes, or until the soup thickens.
  7. Final Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.
  8. Serve and Enjoy: Ladle the soup into bowls and serve with freshly baked biscuits on the side.
  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 4-7 hours