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When the weather turns chilly and the days grow shorter, there’s nothing quite like a warm bowl of soup to bring comfort and joy. Among the many comforting dishes, chicken pot pie soup stands out as a beloved classic, seamlessly melding the nostalgic flavors of traditional chicken pot pie with the ease and heartiness of a soup. This Cozy Chicken Pot Pie Soup recipe is designed not only to evoke fond memories of family dinners but also to make meal preparation simpler and more enjoyable. Whether you’re hosting a cozy gathering with friends or looking for a satisfying dish to feed your family on a busy weeknight, this recipe promises to deliver both warmth and flavor.

Slow Cooker Chicken Pot Pie Soup – Pure Comfort in a Bowl!

Warm up this chilly season with a delightful Cozy Chicken Pot Pie Soup that combines the classic flavors of pot pie into a comforting bowl of soup. This easy recipe features tender chicken, vibrant vegetables, and a creamy broth, perfect for busy weeknights or cozy gatherings. With adaptable ingredients, everyone can enjoy this heartwarming dish, whether you need dairy-free, gluten-free, or vegetarian options. Experience comfort food that brings family and friends together with every spoonful!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts or thighs

1 cup carrots, diced

1 cup celery, diced

1 cup onion, diced

3 cloves garlic, minced

4 cups low-sodium chicken broth

1 cup frozen peas

2 medium Yukon Gold potatoes, diced (about 1.5 to 2 cups)

1 cup heavy cream (or coconut milk for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1/4 cup all-purpose flour (or cornstarch for gluten-free)

2 tablespoons olive oil

Fresh parsley, chopped, for garnish (optional)

Biscuit dough or puff pastry (optional, for topping)

Instructions
 

Prepare the Chicken: In a large skillet over medium heat, heat the olive oil. Season the chicken with salt and pepper, then add it to the skillet. Sear for about 5 minutes per side until golden brown. Remove from skillet and set aside to cool slightly before shredding.

    Sauté the Vegetables: In the same skillet, add the diced carrots, celery, and onion. Sauté for about 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for an additional minute.

      Add to Slow Cooker: Transfer the sautéed vegetables into the slow cooker. Add the shredded chicken, potatoes, frozen peas, thyme, rosemary, and chicken broth.

        Thicken the Soup: In a small bowl, whisk together the flour with a bit of the heavy cream until smooth. Gradually stir this mixture into the slow cooker with the rest of the heavy cream. This will help thicken the soup as it cooks.

          Season to Taste: Season the mixture with additional salt and pepper as needed. Stir to combine everything well.

            Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and the flavors have melded.

              Final Touches: 30 minutes before serving, check the soup’s consistency. If it’s too thick, add a splash more chicken broth or water. If you’d like to serve it with biscuits or puff pastry, you can bake them according to package instructions while the soup cooks.

                Serve: Once ready, ladle the soup into bowls and garnish with chopped fresh parsley. If using, top each bowl with a biscuit or a piece of puff pastry for that classic pot pie flair.

                  Prep Time, Total Time, Servings: 20 mins | 6-8 hours | 6 servings