Creamy and hearty, this Crockpot Chicken Pot Pie Soup brings the flavor of a classic pot pie into a lighter, easier, one-pot comfort meal.

Scale

1 pound boneless, skinless chicken breasts

4 cups chicken broth

2 cups chopped carrots

2 cups chopped celery

1 cup frozen peas

1 medium onion, diced

2 cups diced potatoes

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup heavy cream

½ cup all-purpose flour (optional for thickening)

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Dice onions, carrots, celery, and potatoes into bite-sized pieces.

2. Place chicken breasts in the bottom of the crockpot.

3. Add chopped vegetables and peas around the chicken.

4. Sprinkle thyme, garlic powder, onion powder, salt, and pepper.

5. Pour in chicken broth until ingredients are covered.

6. Cook on low for 6-8 hours or high for 3-4 hours.

7. Remove chicken, shred with forks, then return to the pot.

8. Stir in heavy cream and flour if using.

9. Cook for another 30 minutes on low.

10. Serve hot and enjoy!

Skip the flour for a thinner, lighter version.

Use dairy-free cream for a non-dairy option.

Top with puff pastry or biscuits for added flair.