Imagine this: It’s a cold evening in the Midwest, you’ve just come home after a long day, and all you want is a cozy blanket and a comforting bowl of chicken pot pie soup. This soup is not like any other. It is a delicious mix of soft chicken and vegetables, cooked slowly until just right. Perfect for busy days, this recipe turns the traditional flavors of a pot pie into a delicious dish that can be easily eaten with a spoon. Also, it’s very easy to prepare in the morning, so you can return home to a meal that is ready to eat.
This soup is delicious by itself, but if you want to complete the meal, you can serve it with a green salad and some bread or biscuits. The bread is great for absorbing all the tasty broth, and a basic salad with a light dressing gives a nice contrast to the rich soup.
Soup of Chicken Pot Pie Made in a Slow Cooker
Number of portions: 6
List of items needed to make a dish.
1.5 pounds of chicken breasts without bones or skin.
4 cups of chicken soup
1 cup of thick cream
1 cup of peas that have been frozen
1 cup of corn that has been frozen
3 carrots, cut into medium pieces.
3 pieces of celery, cut into small pieces
1 onion of medium size, chopped
3 pieces of garlic, finely chopped
1 teaspoon of dried thyme
1 teaspoon of dried parsley
Add salt and pepper according to your preference.
2 tablespoons of regular flour
2 tablespoons of butter
Instructions
Put the chicken breasts in the bottom of your slow cooker.
Include chicken broth, carrots, celery, onion, garlic, dried thyme, and dried parsley.
Place a lid on the pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fully cooked and soft.
Take out the chicken from the slow cooker and pull it apart using two forks. Put the shredded chicken back in the pot.
In a small pot, melt the butter on medium heat. Add the flour and cook for 1-2 minutes, stirring continuously until the mixture turns golden and bubbly. Gradually stir in the thick heavy cream until it becomes smooth and thick.
Mix the cream with the frozen peas and corn in the slow cooker. Add salt and pepper to your liking.
Let everything simmer for another 30 minutes on low heat until the soup is hot and the vegetables are soft.
Serve the soup in bowls and savor it!
Different Types and Advice
You can use any vegetables you have available. Potatoes, green beans, or mushrooms would be excellent to add. To add some spice, you can include a little cayenne pepper or chopped jalapeños. If you don’t have much time, you can use ready-made, shredded rotisserie chicken and put it in during the final hour of cooking. Finally, if you want to make a version without dairy, replace the heavy cream with coconut milk or a non-dairy cream alternative.