Introduction
As cooler days settle in, nothing quite comforts like a warm, inviting meal. We’re transforming the beloved chicken pot pie into a luxurious, soul-satisfying soup, made effortlessly in your crockpot. This isn’t just a recipe; it’s an invitation to unwind, savor rich, creamy flavors, and bring comforting home-cooked goodness to your table with minimal fuss. Imagine tender chicken, vibrant vegetables, and a silky, herb-infused broth, promising a delightful escape.
Ingredients
To embark on this culinary journey, gather these fresh components. You’ll need two pounds of boneless, skinless chicken breasts or thighs, cut into one-inch pieces. For our aromatic base, one medium yellow onion, finely diced, and two cloves of garlic, minced. Introduce color and nutrition with two cups of chopped carrots, one cup of sliced celery, one cup of frozen peas, and one cup of frozen corn. Four cups of low-sodium chicken broth. The creamy heart comes from one cup of heavy cream and half a cup of whole milk. Season with two teaspoons dried thyme, one teaspoon poultry seasoning, salt, and freshly ground black pepper. A quarter cup all-purpose flour thickens, and a tablespoon fresh parsley garnishes.
Step-by-Step Instructions
1. Assemble Crockpot: In your slow cooker, combine chicken pieces, diced onion, chopped carrots, and sliced celery. Pour in chicken broth.
2. Season and Cook: Sprinkle with dried thyme, poultry seasoning, salt, and pepper. Stir gently. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken cooks and shreds easily.
3. Shred Chicken: Carefully remove cooked chicken and shred using two forks. Set aside.
4. Prepare Cream Mixture: In a separate bowl, whisk together heavy cream, milk, and all-purpose flour until smooth.
5. Thicken and Finish: Return shredded chicken to crockpot. Stir in frozen peas and corn, then pour in the cream and flour mixture. Stir thoroughly. Cover and continue to cook on high for 30-45 minutes, or until thickened. Taste and adjust seasonings.
Expert Tips
For deeper flavor, briefly brown chicken in a skillet before adding to the crockpot. This creates a beautiful crust and locks in juices. Short on time? Shredded rotisserie chicken can be added in the final hour. To achieve perfect consistency, remember crockpot liquid won’t reduce much; the flour and cream mixture is key. Always stir the cream mixture thoroughly to prevent lumps, and adjust seasoning at the end. A sprinkle of fresh parsley or chives adds a bright finish.
Variations
This adaptable recipe welcomes your personal touch. For a heartier texture, add one cup of diced Yukon gold potatoes initially. To make it gluten-free, substitute all-purpose flour with a cornstarch slurry (two tablespoons cornstarch mixed with two tablespoons cold water) added at the same step as the cream mixture. Craving a kick? A pinch of red pepper flakes introduces subtle warmth. For a true pot pie experience, serve individual bowls topped with flaky puff pastry squares, baked separately, or a dollop of warm, buttery biscuit.
Conclusion
There you have it: the ultimate creamy chicken pot pie soup, made simple with your crockpot. This dish embodies comfort, offering rich flavors and textures that evoke cherished memories. It’s the perfect answer to chilly evenings, busy schedules, and any occasion calling for a hug in a bowl. Gather ingredients, set your crockpot, and prepare to delight in a meal that’s wonderfully practical and utterly indulgent. Enjoy the comforting warmth and satisfaction of a truly homemade masterpiece.