Crockpot Chicken Pot Pie Soup
Crockpot Chicken Pot Pie Soup takes one of everybody's favorite comfort foods and turns it into an easy to make, hearty, creamy soup.
Ingredients
- 1 pound chicken breasts
- 2 cups carrots, diced
- 1 cup onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- 4 cups chicken broth
- 2 cups potatoes, cubed
- 2 cups frozen peas
- ¼ cup cornstarch
- 1 cup heavy cream
Instructions
- Add chicken breasts, carrots, onion, garlic, salt, pepper, thyme, chicken broth, and potatoes to the crockpot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
- Remove chicken from the crockpot, shred with two forks, and return it to the soup.
- In a small bowl, whisk cornstarch with ¼ cup water until smooth. Stir into the soup along with the heavy cream.
- Add frozen peas, mix well, and cook for another 15–20 minutes until the soup thickens slightly.
- Taste and adjust seasoning before serving. Serve with biscuits or crusty bread.
Video
Notes
- Homemade broth matters: Using homemade chicken bone broth makes the soup richer, more flavorful, and more nourishing.
- Cut veggies evenly: Dice carrots, potatoes, and onions into uniform pieces so they cook at the same rate.
- Shred chicken easily: Remove the chicken and shred it with two forks, or use a hand mixer on low for faster shredding.
- Thicken gradually: Mix cornstarch with cold water before adding to prevent lumps. Stir well as it thickens.
- Add peas last: Stir them in just before serving to keep them bright and tender.
- Cream alternative: Use half-and-half or whole milk for a lighter version, or swap with coconut milk for dairy-free.
- Make it biscuit-style: Serve with homemade biscuits or puff pastry on the side for the full “pot pie” experience.
- Season to taste: Taste before serving and adjust salt, pepper, or thyme as needed, especially if using store-bought broth.
