Crock-Pot Chicken Pot Pie Soup
Hearty taste of homemade chicken pot pie in a creamy and easy to make soup. Serve with bread for your family.
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.
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