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As the leaves change color and the air turns crisp, there's nothing quite like a steaming bowl of soup to provide warmth and comfort on a chilly day. Among the myriad of comforting dishes, Chicken Pot Pie Soup stands out as a beloved classic that perfectly captures the essence of home-cooked goodness. This delightful recipe combines the rich, creamy flavors of traditional chicken pot pie with the ease and heartiness of soup, making it an ideal choice for family dinners, warm gatherings, or a cozy night in.

Slow Cooker Chicken Pot Pie Soup – Pure Comfort in a Bowl!

Warm up this season with a bowl of Cozy Chicken Pot Pie Soup, the ultimate comfort food. This recipe merges the rich, creamy flavors of traditional chicken pot pie into a hearty soup, perfect for chilly nights. With fresh chicken, wholesome vegetables, and aromatic herbs, every spoonful feels like a warm hug. Discover easy preparation steps and optional toppings like crunchy pie crust croutons to elevate your dish. Perfect for family dinners or cozy gatherings, this soup is sure to satisfy!
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Ingredients
  

1.5 pounds boneless, skinless chicken breasts

4 cups low-sodium chicken broth

1 cup carrots, diced

1 cup celery, diced

1 cup yellow onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon onion powder

1 teaspoon garlic powder

1 cup frozen peas

1 cup russet potatoes, peeled and diced

1 cup heavy cream

1/4 cup flour (all-purpose)

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

1 package refrigerated pie crusts (optional, for croutons)

Instructions
 

Sauté the Base: In a skillet over medium heat, heat the olive oil. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until they start to soften. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add Chicken and Broth: Transfer the sautéed vegetables to the slow cooker. Place the chicken breasts on top, add the diced potatoes, and pour in the chicken broth. Sprinkle with thyme, rosemary, onion powder, garlic powder, salt, and pepper. Stir to combine.

      Cook on Low: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.

        Shred the Chicken: Once cooked, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the soup.

          Make It Creamy: In a small bowl, whisk together the flour and heavy cream until smooth. Pour this mixture into the slow cooker, stirring well to combine. This will thicken your soup.

            Add Peas and Simmer: Stir in the frozen peas and let the soup cook on high for an additional 30 minutes, allowing it to thicken and the flavors to meld.

              Optional Pie Crust Croutons: If you’d like croutons for added crunch, preheat the oven to 425°F (220°C). Roll out the refrigerated pie crusts, cut them into squares, and place them on a baking sheet. Bake for about 10-12 minutes or until golden brown. Let cool and set aside for serving.

                Serve: Ladle the soup into bowls, sprinkle with chopped fresh parsley, and top with pie crust croutons if desired. Enjoy the pure comfort in a bowl!

                  Prep Time, Total Time, Servings: 15 minutes | 7 hours 30 minutes | 6 servings