Slow Cooker Chicken Pot Pie Soup
Total Time
4 hours 10 minutes
Prep Time
10 minutes
Cook Time
4 hours
Rating
4.3 out of 5 stars
(49)
Ingredients
6 servings
- 2 boneless skinless chicken breasts
- Salt and pepper
- Half an onion, diced
- 2–3 cloves garlic, minced
- A sprig of fresh rosemary (sub a small pinch of dried herbs)
- A sprig of fresh thyme (sub a small pinch of dried herbs)
- 32 oz chicken broth
- 1 large russet potato, peeled and diced
- 1 package frozen peas and carrots (2–3 cups)
- 2 tablespoons flour
- 1 cup of heavy cream
- 3 tablespoons cornstarch
- Fresh chopped parsley
- 1 thawed sheet of puff pastry
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Preparation
Chef’s notes
If you wanted to get the best possible color for your peas, chop up some fresh carrots and put those in right away, and just add your frozen peas at the end.
For best results, warm the cream before you add it to the crockpot. This helps the cornstarch activate and thicken the soup more quickly.
Clancy’s original recipe didn’t call for cornstarch, and you could definitely make it without. But I added it because I wanted it to be super thick and creamy like pot pie gravy filling!