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Chicken pot pie has a rich history that dates back to ancient civilizations. Originating from the necessity to preserve meat and vegetables, it was a practical solution that turned leftovers into a delicious, hearty meal encased in a flaky crust. Over the centuries, the dish evolved, with each culture adding its unique touch, resulting in the classic American chicken pot pie we know today.

Crockpot Chicken Pot Pie Soup

Warm up your evenings with a bowl of Cozy Chicken Pot Pie Soup, the ultimate comfort food that combines nostalgic flavors in a creamy, satisfying dish. This recipe brings the essence of traditional chicken pot pie into a hearty soup that’s easy to make and delightful to savor. With tender chicken, vibrant vegetables, and rich ingredients, this soup is perfect for chilly nights and family gatherings. Discover simple preparation methods and tips for customizing your soup to make it a staple in your home.
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups low-sodium chicken broth

1 medium onion, finely diced

3 cloves garlic, minced

3 medium carrots, peeled and diced

2 stalks celery, diced

1 cup frozen peas

3 medium Yukon Gold potatoes, peeled and diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon salt (adjust to taste)

1 cup heavy cream

1/4 cup all-purpose flour (for thickening)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Optional: 1 sheet of puff pastry for a delightful topping

Instructions
 

Sauté the Aromatics: In a medium skillet over medium heat, warm the olive oil. Add the finely diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional minute, until fragrant and golden.

    Prep the Crockpot: Transfer the sautéed onion and garlic mixture to the Crockpot. Add the chicken breasts along with the chicken broth, diced carrots, celery, diced potatoes, dried thyme, dried rosemary, black pepper, and salt. Stir gently to combine all the ingredients evenly.

      Cook the Soup: Cover the Crockpot with the lid and set to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked through.

        Shred the Chicken: Once the chicken is cooked to perfection, carefully remove it from the soup with a slotted spoon. Using two forks, shred the chicken into bite-sized pieces and return it to the pot, mixing it back into the soup.

          Thicken the Soup: In a small bowl, whisk together the heavy cream and all-purpose flour until the mixture is smooth and free of lumps. Stir this creamy blend into the soup, then add the frozen peas. Allow the soup to cook on high for an additional 30 minutes to 1 hour, or until it thickens to your desired consistency.

            Serve: If you're adding puff pastry, preheat your oven to 400°F (200°C). Bake the pastry according to package instructions until it’s golden and flaky. Ladle the warm soup into bowls and top with a piece of puff pastry if using. Garnish each serving with a sprinkle of freshly chopped parsley.

              Enjoy: Serve this comforting, hearty chicken pot pie soup hot, and indulge in its delicious, warming flavors!

                Prep Time, Total Time, Servings: 20 mins | 8 hours | 6 servings