Craving the cozy comfort of chicken pot pie but short on time? This Chicken Pot Pie Crockpot Soup recipe has got you covered! Just toss everything in your slow cooker and let it do all the work for you. Perfect for busy weeknights or when you need a warm and hearty meal.

Ingredients:

• 1 lb chicken breast, diced
• 1 cup carrots, sliced
• 1 cup celery, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp rosemary
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 1 package refrigerated pie crusts, for serving

Instructions:

• Place chicken, carrots, celery, onion, garlic, thyme, and rosemary in the slow cooker.
• In a separate bowl, whisk together chicken broth, milk, heavy cream, flour, salt, and pepper. Pour over chicken and vegetables in the slow cooker.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Before serving, tear up pieces of pie crust and place on top of the soup in the slow cooker. Let cook for an additional 30 minutes.
• Serve hot and enjoy!

Popular questions:

• Question: Can I use chicken thighs instead of chicken breast?

Answer: Yes, you can substitute chicken thighs for chicken breast in this recipe.

• Question: Can I use frozen vegetables instead of fresh?

Answer: Yes, you can use frozen vegetables, just make sure to adjust cooking time accordingly.

• Question: Can I make this recipe dairy-free?

Answer: You can use dairy-free milk and cream alternatives for a dairy-free version of this soup.

Helpful tips:

• Add a splash of white wine for extra flavor.
• Top with a sprinkle of fresh parsley before serving.
• Add a dash of nutmeg for a warm, cozy taste.

Expert Secrets:

• Simmer the soup longer for a richer flavor.
• Use homemade chicken broth for the best taste.
• Don’t skip the pie crust topping, it adds a delicious crunch.