Chicken Pot Pie Soup Crockpot
A creamy and comforting chicken pot pie soup made effortlessly in a crockpot, perfect for busy weeknight meals.
Ingredients
Base Ingredients
- 4 tablespoons salted butter For melting and flavor base
- 1 cup small-diced carrot Adds sweetness and color
- 1 cup small-diced celery Provides crunch and flavor
- 1 cup small diced onion Builds the base flavor
- 2 cloves garlic, minced Enhances aroma and taste
- ¼ cup all-purpose flour Thickens the soup
Liquids and Seasonings
- 4 cups chicken stock Creates the broth
- 1 ½ cups small diced Yukon gold potatoes Adds heartiness
- 1 piece bay leaf Infuses depth of flavor
- ½ teaspoon dried thyme Adds herbal notes
- ½ teaspoon black pepper Provides warmth
Protein and Cream
- 2 cups cooked diced or shredded chicken Protein source
- ½ cup heavy cream For richness
Vegetables
- 1 cup frozen peas Provides color and sweetness
- ½ cup frozen corn Adds sweetness and texture
Serving Suggestions
- Biscuits for serving Delicious side
- Fresh chopped parsley for garnish Optional for freshness
Instructions
Preparation
- In the crockpot, melt the salted butter. Add the diced onion, carrot, and celery. Stir until tender and fragrant.
- Stir in the minced garlic and cook briefly until fragrant. Sprinkle the all-purpose flour over the mixture and stir well to coat.
- Pour in the chicken stock while stirring to diffuse the flour. Add potatoes, bay leaf, thyme, and black pepper; mix well.
- Add the cooked chicken, stir again, and cover the crockpot to let the soup cook slowly.
Finishing
- After several hours of cooking, remove the bay leaf and stir in the heavy cream, then fold in the frozen peas and corn.
- Taste and adjust seasonings if needed, then serve hot with biscuits. Garnish with fresh parsley if desired.
Notes
For a smoother consistency, blend the soup before adding cream. Adjust thickness by varying flour. Add more vegetables to make it heartier. Store biscuits separately from the soup.