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Crock Pot Chicken Pot Pie Soup
This is an easy recipe that lets you make it and not worry about it until it’s time for dinner! It pairs great with warm biscuits for a filling meal that just feels like home.
Course
Soup
Keyword
slow cooker
Prep Time
15
minutes
minutes
Cook Time
6
hours
hours
Servings
5
Equipment
6 Quart Crock Pot
Slow Cooker Liners
Measuring Cups & Spoons
Ingredients
2
boneless skinless chicken breast
skinless chicken breasts
1 ½
teaspoons
salt
1
teaspoon
sage
1
teaspoon
black pepper
1
Tablespoon
parsley
1
tablespoon
thyme
2
cups
chicken broth
2
medium potatoes
peeled and diced
1
cup
frozen corn
1
cup
frozen green beans
1
small onion
diced
1
carrot
peeled and diced
1
celery stalk
peeled and diced
2
cups
milk
2
Tablespoons
cornstarch
Instructions
Place the chicken breasts in the bowl of the slow cooker.
Season with salt, sage, black pepper, parsley, and thyme.
The add the chicken broth.
Add in the potatoes, corn, green beans, onion, carrot, and celery stalk. Stir to mix all of the ingredients together in the slow cooker.
Place the lid on and cook for 4 to 6 hours on LOW.
Combine the cold milk and cornstarch. Whisk to remove lumps.
Half an hour before serving, remove chicken from slow cooker and shred with a fork.
Pour the milk mixture and shredded chicken back into slow cooker and stir to combine.
Turn the Crockpot to HIGH and heat until the soup is simmering, stirring occasionally.
Allow the soup to simmer for 5 minutes, then turn down the heat and let the soup rest for 5 minutes before serving.