Crockpot Chicken Pot Pie Soup
yield: 5 SERVINGS
prep time: 15 MINUTES
cook time: 7 HOURS
total time: 7 HOURS 15 MINUTES
Everything you love about chicken pot pie, but as a creamy soup instead!
- 2 pounds raw chicken breast meat
- 4 medium red potatoes (about 1.5 pounds), chopped in small pieces
- 2 celery stalks, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon Herbs de Provence
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cups chicken broth
- 1 and 1/4 cups heavy cream
- 1/3 cup all purpose flour
- 10 oz. bag frozen peas and carrots
- puff pastry or pie crust *optional but yummy!
Cut chicken into one-inch pieces and place in the slow cooker.
Add in chopped potatoes, celery, onion, and garlic.
Season with Herbs de Provence seasoning, salt & pepper. Pour in chicken broth.
Cover with lid, and cook for 3-4 hours on HIGH, or about 7-8 hours on LOW.
You'll know it's ready once the potatoes are tender and the chicken is cooked. Stir and shred any larger pieces of chicken, if any.
Whisk together flour and heavy cream in a separate small bowl. Add mixture to slow cooker and stir. Stir in frozen peas and carrots.
Put the lid back on and cook for another 20-30 minutes to thicken.
If serving soup with puff pastry or pie crusts:
First roll out the dough., then cut it into smaller strips or squares. Place them on a cookie sheet and bake according to the package directions.
Serve soup warm with one or two pieces of puff pastry. Makes about 10 cups of soup. Enjoy!
*Recipe adapted from BakedbyRachel.com