Crockpot Chicken Pot Pie Soup is a comforting, hearty dish that combines the flavors of a classic chicken pot pie with the ease of a slow-cooked soup. This creamy, flavorful concoction is perfect for busy weekdays or cozy weekends. With tender chicken and a delightful medley of vegetables simmered in a savory broth, this soup is not only delicious but also incredibly simple to prepare.
Why We Love This Crockpot Chicken Pot Pie Soup Recipe
You’ll adore this Crockpot Chicken Pot Pie Soup not only for its rich flavors but also for its convenience. The magic of this recipe lies in the slow cooker, where you can simply toss in your ingredients and let the pot work its magic. It’s an ideal option for anyone who wants to enjoy a warm, filling meal without spending hours in the kitchen. Plus, the creaminess of the soup combined with the tender chicken and vibrant vegetables makes it a family favorite. Whether it’s a cold day or just a hectic evening, this soup has a way of warming your soul and bringing everyone to the table.
Ingredients about Crockpot Chicken Pot Pie Soup
For a delightful batch of Crockpot Chicken Pot Pie Soup, gather the following ingredients:
List of ingredients with measurements
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 1 tablespoon olive oil
How to Make Crockpot Chicken Pot Pie Soup Directions
Making Crockpot Chicken Pot Pie Soup is a breeze! Begin by preparing your ingredients; wash and chop the carrots, celery, potatoes, and onion. Mince the garlic and set everything aside.
In your slow cooker, place the boneless, skinless chicken breasts at the bottom. Layer the diced carrots, celery, potatoes, and peas on top. Next, add the diced onion and garlic. The combination of these fresh vegetables will infuse your soup with color and flavor. Sprinkle in the thyme and rosemary, and season with salt and pepper to your liking.
Once your ingredients are nicely arranged, pour in the chicken broth. This will serve as the base for your soup and help meld all the flavors together. Stir everything gently to ensure the chicken is submerged in the liquid.
Cover the slow cooker with its lid and set it to cook. For a wonderfully inviting meal, let it cook on low for 6 to 8 hours. If you’re short on time, cooking on high for 3 to 4 hours works too. The goal is to cook the chicken until it’s tender and easily shreds with a fork.
After your cooking time is complete, carefully remove the chicken from the slow cooker. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken back into the pot, stirring to combine.
Next, add the heavy cream, which gives the soup its creamy texture and rich flavor. For a thicker consistency, mix the cornstarch with a bit of cold water to create a slurry. Stir this mixture into the soup, allowing it a few minutes to thicken.
Finally, taste the soup and adjust the seasoning if necessary. Serve it warm, and enjoy every comforting spoonful!
How to Serve Crockpot Chicken Pot Pie Soup
Serving your Crockpot Chicken Pot Pie Soup is straightforward and satisfying. Ladle the soup into bowls, and consider garnishing with a sprinkle of fresh herbs like parsley or a dash of black pepper for extra flavor.
To make the meal more hearty, pair your soup with crusty bread or soft dinner rolls. The bread can be used to scoop up that creamy goodness, elevating your dining experience. Additionally, serving a simple side salad can provide a refreshing contrast to the warmth of the soup.
If you want to spice things up, consider adding a squeeze of lemon juice or a dash of hot sauce, giving your bowl a little extra punch. This soup is also delightful topped with a sprinkle of cheese; cheddar or parmesan works beautifully.
Expert Tips: Crockpot Chicken Pot Pie Soup
To make the most out of your Crockpot Chicken Pot Pie Soup, keep these expert tips in mind:
- Prep Ahead: If you’re short on time during the week, consider chopping your vegetables the night before. Store them in the refrigerator, ready to toss into the slow cooker in the morning.
- Choosing Chicken: Using chicken breasts is common, but thighs will provide more flavor and moisture. Feel free to mix and match based on your preference.
- Experiment with Spices: While this recipe calls for thyme and rosemary, don’t hesitate to experiment with other herbs and spices. Sage and oregano can also be delightful additions.
- Thickening the Soup: If you prefer a thicker soup but don’t want to use cornstarch, try adding a few more potatoes. They will break down and naturally thicken the soup.
- Cooking Variations: If your family enjoys a bit more texture, consider adding crushed crackers or biscuit pieces right before serving.
How to Store Crockpot Chicken Pot Pie Soup
Storing your leftovers is simple and helps to minimize food waste. Allow the soup to cool completely before transferring it to an airtight container. You can keep the Crockpot Chicken Pot Pie Soup in the refrigerator for up to 4 days.
If you want to enjoy it for longer, consider freezing portions in freezer-safe containers. This soup can be frozen for 2 to 3 months. When you’re ready to enjoy, just thaw it overnight in the fridge and reheat on the stove until heated through.
Be mindful that cream-based soups may change texture after freezing due to the ingredients separating; however, a good stir should help bring it back to life.
Variation of Crockpot Chicken Pot Pie Soup
There are numerous variations you can try to tailor the Crockpot Chicken Pot Pie Soup to your taste. Here are a few ideas:
- Vegetable Variation: Feel free to substitute or add any vegetables you love. Corn, green beans, or bell peppers can add extra flavor and color.
- Herb Twist: Change up the herbs based on what’s in season or your preferences. Using fresh herbs will give your soup an aromatic boost, while dried herbs can provide a different flavor profile.
- Cream Alternatives: If you’re looking to lighten the meal, substitute heavy cream with half-and-half, or even coconut milk for a dairy-free option.
- Add Cheddar: Mix in shredded cheddar cheese as you’re finishing the soup for a cheesy twist. It melts beautifully and adds a new depth of flavor.
- Spicy Kick: For those who enjoy heat, consider adding diced jalapeños or a pinch of cayenne pepper to elevate your soup’s flavor.
FAQ
What is Crockpot Chicken Pot Pie Soup?
Crockpot Chicken Pot Pie Soup is a creamy, hearty soup made with chicken, vegetables, and seasonings, all cooked slowly in a crockpot for convenience.
How long does it take to make Crockpot Chicken Pot Pie Soup?
Cooking on low, it takes about 6 to 8 hours, and on high, it takes about 3 to 4 hours, making it an ideal meal for busy days.
What ingredients do I need for Crockpot Chicken Pot Pie Soup?
You will need chicken breasts, a variety of vegetables (carrots, celery, potatoes, peas, onion, garlic), chicken broth, heavy cream, and seasonings like thyme and rosemary.
Can I make Crockpot Chicken Pot Pie Soup ahead of time?
Yes! You can prepare it a day in advance by making the soup and storing it in the refrigerator. Reheat it when you’re ready to serve.
What can I serve with Crockpot Chicken Pot Pie Soup?
This soup pairs wonderfully with crusty bread, dinner rolls, or a simple side salad to complement its rich flavors.
Crockpot Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 1 tablespoon olive oil
Instructions
Preparation
- Wash and chop the carrots, celery, potatoes, and onion. Mince the garlic and set everything aside.
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
- Layer the diced carrots, celery, potatoes, and peas on top of the chicken.
- Add the diced onion and minced garlic over the vegetables.
- Sprinkle in thyme and rosemary, and season with salt and pepper to taste.
Cooking
- Pour in the chicken broth, ensuring the chicken is submerged in the liquid.
- Cover the slow cooker with its lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once the cooking time is complete, carefully remove the chicken from the slow cooker.
- Shred the chicken into bite-sized pieces using two forks and return it to the pot.
- Add the heavy cream and mix well.
- If desired, mix cornstarch with cold water and stir into the soup to thicken.
- Taste the soup and adjust seasoning as necessary.
Serving
- Ladle the soup into bowls and garnish with fresh herbs or black pepper if desired.
- Serve with crusty bread or dinner rolls, and consider adding a side salad.
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