Crockpot Chicken Pot Pie Soup
A warm and comforting soup that combines the classic flavors of chicken pot pie into a hearty dish, perfect for busy days.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Can use leftover rotisserie chicken.
- 4 cups chicken broth Use low-sodium for a healthier option.
- 1 cup carrots, chopped Fresh or frozen can be used.
- 1 cup celery, chopped
- 1 cup peas Add during the last 30 minutes of cooking.
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups potatoes, diced Use any preferred type.
- 1 cup heavy cream For a dairy-free version, use coconut cream.
- 1 teaspoon thyme
- 1 teaspoon rosemary
- to taste Salt and pepper Adjust according to preference.
- 1 tablespoon olive oil For sautéing.
Instructions
Preparation
- Heat olive oil in the crockpot and sauté diced onion and minced garlic until soft and fragrant.
- Add chopped carrots and celery, cooking until they begin to soften.
- Stir in shredded chicken, diced potatoes, and chicken broth.
- Sprinkle thyme and rosemary and season with salt and pepper. Stir to combine.
Cooking
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- During the last 30 minutes, stir in peas and heavy cream.
- Taste and adjust seasoning before serving.
Notes
Pair with crusty bread or flaky biscuits for a complete meal. Top with parsley or crackers for added texture.