Crockpot Chicken Pot Pie Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large boneless, skinless chicken breasts
02 -
½ yellow onion, chopped
03 -
5 celery stalks, chopped
04 -
1½ cups carrots, chopped
05 -
2 russet potatoes, peeled and diced
06 -
15 oz can whole kernel corn, drained
07 -
15 oz can sweet peas, drained
08 -
4 cups chicken broth
09 -
½ cup heavy whipping cream
→ Seasonings
10 -
1 tablespoon chicken bouillon powder
11 -
1 teaspoon garlic powder
12 -
1 teaspoon onion powder
13 -
Salt and black pepper to taste
→ Cornstarch Slurry
14 -
2-3 tablespoons cornstarch
15 -
2-3 tablespoons cold water
# Instructions:
01 -
Place chicken breasts, chopped onion, celery, carrots, diced potatoes, drained corn, and drained peas in the crockpot. Pour in chicken broth.
02 -
Add chicken bouillon powder, garlic powder, onion powder, salt, and black pepper. Stir to combine all ingredients. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until chicken is tender and vegetables are cooked through.
03 -
Remove chicken breasts from the crockpot and dice or shred into small, bite-sized pieces. Return the chicken to the crockpot.
04 -
In a small bowl, whisk together cornstarch and cold water until smooth with no lumps. This will thicken the soup to a creamy consistency.
05 -
Stir heavy whipping cream into the soup. Pour in the cornstarch slurry and stir well. Let the soup sit on the warm setting for 10-15 minutes to thicken, stirring occasionally.
06 -
Taste and adjust seasonings as needed. Ladle into bowls and serve hot. This soup is perfect with crackers, biscuits, or crusty bread.
# Notes:
01 -
All the classic chicken pot pie flavors without the crust for an easier preparation
02 -
The cornstarch slurry creates a creamy, thick texture similar to pot pie filling
03 -
Use low for more tender chicken, or high if you're short on time
04 -
This soup tastes even better the next day as flavors continue to develop