Chicken Pot Pie Soup (Crockpot)

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read our privacy policy.

I live in Georgia, where the summers are unbearably hot, the spring and fall are way too short, and the winter is normally mild. Mother Nature must be having some menopausal

issues for her to adorn us with lows in the 20s this week! Highs are in the 50’s and windy lately. Now, I am all for cooler temperatures (I hate anything over 85 degrees) but this is not fun. Yes, it’s the middle of November but come on now! Cold weather is great for baking and cooking though! I am in my element then.

I love chicken pot pie but sometimes I really just want chicken soup. This is where this recipe comes into play. It’s Chicken Pot Pie Soup and it’s simmered all day long in the crockpot! All the vegetables, chicken, and flavors of traditional chicken pot pie but in soup form. Creamy goodness. Serve it up with a pie crust wedge seasoned with Parmesan cheese and pepper. Oh my! It’s so good!

Ingredients:

1 lb chicken breasts, boneless, skinless and cut into 1/2 inch pieces

6 small red potatoes, washed, dried and cubed

2 stalks celery, diced

3 medium carrots, washed and peeled, cut into coins

1 small onion, diced

2 cloves of garlic, minced

4 cups unsalted chicken stock

1/4 cup flour

1/2 tsp dried thyme

salt and pepper, to taste

3/4 cup frozen peas

1 cup heavy cream

1 refrigerated pie crust, unrolled

2 -3 tbsp freshly grated Parmesan cheese

1 tbsp butter, melted

pepper

Instructions:

Place in your crockpot all of the vegetables EXCEPT the peas and then the chicken. Add the garlic and 3 cups of the chicken stock.

In a small bowl, combine and whisk the remaining one cup of chicken stock with the flour until smooth. Pour into crockpot. Add the thyme, salt and pepper and give it all good stir.

Cover and cook for about 4 hours on low. At this point, the potatoes and carrots should be just about done. If not, give them another 30 minutes. When they are just about done, add the frozen peas and heavy cream. Cook an additional 30 – 45 minutes until vegetables are done and soup has thickened a bit.

To make the Parmesan Pepper Pie Crust Wedges:

Preheat oven to 425 degrees. Line a sheet pan with parchment paper ( I use a pizza pan). Unroll pie crust onto sheet pan.

Brush with melted butter. Sprinkle Parmesan cheese over the crust and a bit of pepper.

Bake in oven for 10 – 12 minutes, until golden brown. Cut into wedges and serve warm with the soup.

Enjoy!

Adapted from Food Network

Linked up at Weekend Potluck-November 14-16

More from Blogghetti

Reader Interactions

Leave a Reply Cancel reply