Crock Pot Chicken Pot Pie Soup
A comforting and hearty crock pot chicken pot pie soup loaded with tender chicken, vegetables, and creamy broth, perfect for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
4 cups low sodium chicken broth
1 cup whole milk
1/3 cup all-purpose flour
1/4 cup unsalted butter
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 sheet refrigerated pie crust, cut into 1-inch pieces
Instructions
Place the chicken breasts, diced carrots, diced celery, diced onion, and minced garlic into the crock pot.
Pour the chicken broth over the ingredients in the crock pot.
Add dried thyme, dried parsley, salt, and black pepper to the crock pot and stir gently to combine.
Cover and cook on low for 6 hours, or until the chicken is cooked through and vegetables are tender.
Remove the chicken breasts from the crock pot and shred them with two forks. Return the shredded chicken to the crock pot.
In a medium saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1-2 minutes until lightly golden, stirring constantly.
Gradually whisk in the milk and cook, stirring frequently, until the mixture thickens, about 3-5 minutes.
Stir the milk and flour mixture into the crock pot to thicken the soup.
Add the frozen peas and frozen corn to the crock pot and stir to combine.
Cover and cook on high for an additional 15 minutes until the vegetables are heated through.
Preheat the oven to 400°F (200°C).
Place the pie crust pieces on a baking sheet and bake for 8-10 minutes or until golden and crisp to serve as croutons.
Serve the soup hot, topped with the baked pie crust pieces.