Crock-Pot Chicken Pot Pie Soup
One of my favorite dishes to make for family is Chicken Pot Pie. I pride myself in making the best Chicken Pot Pie with a A+ homemade flaky pie crust. The crust is my favorite part and I use a crust on both the bottom of the pie and the top.
This is the next best thing to a homemade pie crust pot pie. Crock-Pot Chicken Pot Pie Soup. Full of carrots, onions, peas, potatoes and chicken.
Everyone needs a little bread with your soup to dip in the soup. I had a loaf of fresh Panera white bread and sliced it medium slices. I butter each side and use a little Morton Sea Salt Garlic on each side. Toast both sides on a griddle and use this with your soup. It is easy and very tasty.
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Crock-Pot Chicken Pot Pie Soup
Ingredients
- 1.5 Pounds Boneless Skinless Chicken Breasts
- 1 Medium Yellow Onion diced
- 3 Cloves garlic minced
- Pinch Kosher Salt
- Pinch Ground Black Pepper
- 1/4 Teaspoon Dried Thyme
- 1/4 Teaspoon Dried Rosemary
- 1 32 oz Chicken Broth
- 2 Medium Russet Potatoes peeled and diced
- 1 14.5 oz Can of Peas drained
- 3 Medium Carrots peeled and diced
- 2 Tablespoons all purpose flour
- 1 Cup heavy whipping cream
- 2 Tablespoons Unsalted Butter
Instructions
- On the stove top, heat the butter, onion and garlic until the onions are translucent.
- Whisk in the flour and form a rue.
- Add the rue to a 5 qt or 6 qt slow cooker.
- Mix in chicken, chicken broth, potatoes, peas, carrots, rosemary, thyme, salt and pepper.
- Cover and cook on HIGH for 3 hours.
- Remove the chicken and shred. Return the shredded chicken to the slow cooker.
- Mix in the heavy cream and heat for another hour on high.
- Serve with biscuits.
