Slow Cooker Chicken Pot Pie Soup with Parmesan Cheese Pie Crust Wedges
Slow Cooker Chicken pot pie soup will quickly become a family favorite; especially when topped with Parmesan Cheese Pie Crust Wedges!
Prep Time20 minutesmins
Cook Time4 hourshrs30 minutesmins
Total Time4 hourshrs50 minutesmins
Course: Dinner
Cuisine: American
Keyword: chicken, chicken pot pie, chicken pot pie soup, Parmesan cheese pie crust wedges, Slow cooker, Soup
Servings: 6servings
Calories: 614kcal
Equipment
slow cooker
knife
cutting board
small bowl
Ingredients
For the soup:
1poundboneless skinless chicken breasts, cut into 1/2-inch pieces
6 - 8 small baby red potatoes, quartered
2stalkscelery, sliced into ½ - inch pieces
3carrots, peeled and cut into ½ - inch coins
1cupfrozen pearl onions
2clovesgarlic, minced
4 - 5cupsunsalted chicken stock
¼cupflour
1teaspoonfresh thyme (or ½ teaspoon dried thyme)
1teaspoonchopped fresh rosemary (or ½ teaspoon dried rosemary)
salt and pepper to taste
¾cupfrozen peas
1cupheavy cream
For the Parmesan Cheese Pie Crust Wedges:
1refrigerator pie crust, room temperature
2-3tablespoonsfreshly grated Parmesan Cheese
1tablespoonbutter, melted
ground pepper
Instructions
To make the soup:
Place in your crock pot the chicken and all of the vegetables EXCEPT the peas. 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 crock pot. 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 thefrozen peas and heavy cream. Cook an additional 30 - 45 minutes until vegetables are done and soup has thickened a bit.
To Make the Parmesan Cheese 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.