Oh, the joy of diving into a bowl of creamy, hearty chicken pot pie soup without the hassle of making a crust! This crock pot version brings all the cozy flavors of the classic dish with half the work. Perfect for those busy days when you crave something comforting yet easy to make.
Why This Recipe Works
- It transforms the classic chicken pot pie into a spoonable soup, making it easier to enjoy and serve.
- The crock pot does all the heavy lifting, allowing flavors to meld beautifully over hours of slow cooking.
- It’s a versatile recipe that welcomes whatever veggies you have in your fridge, making it a great clean-out-the-fridge meal.
- The addition of a creamy roux at the end gives it that rich, velvety texture reminiscent of pot pie filling.
- It’s freezer-friendly, so you can make a big batch and save some for those I-don’t-want-to-cook days.
Ingredients
- 2 cups diced chicken breast
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Equipment Needed
- Crock pot
- Measuring cups and spoons
- Cutting board and knife
- Large skillet
- Whisk
Instructions
Step 1: Prep Your Ingredients
Start by dicing your chicken breast, carrots, and celery into bite-sized pieces. This ensures everything cooks evenly and you get a bit of everything in each spoonful. Tip: If you’re short on time, you can use pre-diced veggies from the store.
Step 2: Combine Ingredients in Crock Pot
Add the diced chicken, carrots, celery, frozen peas, chicken broth, salt, pepper, and thyme to your crock pot. Stir to combine. Cover and cook on low for 6 hours or high for 3 hours. The slow cooking process will tenderize the chicken and soften the veggies perfectly.
Step 3: Make the Roux
About 30 minutes before serving, melt the butter in a large skillet over medium heat. Whisk in the flour until smooth and cook for 2 minutes to remove the raw flour taste. This roux will thicken your soup and give it that classic pot pie texture.
Step 4: Thicken the Soup
Gradually whisk the heavy cream into the roux until smooth. Then, stir this mixture into the crock pot. Replace the lid and cook for an additional 30 minutes on high, allowing the soup to thicken. Tip: For an extra creamy texture, you can blend a portion of the soup before adding the roux.
Step 5: Serve and Enjoy
Once the soup has thickened, give it a taste and adjust the seasoning if needed. Serve hot, perhaps with a side of crusty bread or biscuits for dipping. Tip: Garnish with fresh parsley for a pop of color and freshness.
Tips and Tricks
For those looking to elevate their chicken pot pie soup, consider these tips. First, if you’re a fan of mushrooms, sauté some with the roux for an earthy depth. Second, for a gluten-free version, swap the all-purpose flour for a gluten-free blend or cornstarch. Third, if you prefer a chunkier soup, add diced potatoes during the initial cooking phase. Lastly, don’t shy away from experimenting with herbs; rosemary or sage can add a lovely aromatic touch.
Recipe Variations
- Vegetarian Twist: Skip the chicken and use vegetable broth. Add more veggies like zucchini or bell peppers.
- Spicy Version: Add a diced jalapeño or a pinch of cayenne pepper for some heat.
- Cheesy Goodness: Stir in a cup of shredded cheddar cheese at the end for a cheesy version.
- Herb Lover’s Delight: Mix in fresh herbs like parsley, dill, or chives before serving.
- Protein Swap: Use turkey or even tofu instead of chicken for a different protein source.
Frequently Asked Questions
Can I make this soup on the stove instead of a crock pot? Absolutely! Simmer the ingredients on the stove for about 30-40 minutes until the chicken is cooked through and the veggies are tender. Then, proceed with the roux and cream as directed.
How can I store leftovers? Let the soup cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stove or in the microwave.
Can I use milk instead of heavy cream? Yes, but the soup won’t be as creamy. For a lighter version, half-and-half or whole milk can work, but the texture will be thinner.
Summary
This chicken pot pie soup crock pot recipe is the ultimate comfort food, combining the beloved flavors of chicken pot pie with the ease of a slow cooker. It’s creamy, hearty, and customizable, making it a perfect meal for any day of the week.
