Description
A warm and comforting pie soup made with tender slow-cooked chicken, veggies, and a creamy broth, topped with a flaky pie crust. This easy recipe is perfect for cozy dinners, and it’s made effortlessly in the slow cooker!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 refrigerated pie crust
Instructions
- Place chicken breasts in the slow cooker.
- Add chicken broth, carrots, celery, onion, peas, salt, pepper, thyme, and rosemary.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken and shred. Return to slow cooker.
- In a small bowl, whisk together the heavy cream and flour until smooth. Stir into the soup.
- Cook for an additional 30 minutes until the soup thickens.
- While the soup is thickening, preheat the oven to 400°F. Unroll the pie crust and cut it into strips.
- Place the pie crust strips on a baking sheet and bake for 8-10 minutes or until golden brown.
- Serve the soup hot with the baked pie crust strips on top. Enjoy!
Notes
- For a thicker soup, add more flour or adjust the cream to your preference.
- You can swap out the vegetables for other favorites, like potatoes or corn.
- If you prefer a more pie-like texture, top the soup with a full layer of pie crust and bake it like a pot pie.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (slow cooker) or 3-4 hours (high setting)