Crock Pot Chicken Pot Pie Soup
Crock Pot Chicken Pot Pie Soup is an easy, creamy and delicious meal that is perfect all year round. A great new take on a comforting classic that the family is going to go crazy for!
- 2 pounds chicken breast, boneless and skinless
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 dried bay leaf
- 1 tablespoon minced garlic
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 large Yukon Gold potatoes, peeled and cubed
- 12 oz frozen mixed vegetables
- 4 cups chicken broth
- 1 cup heavy cream
Add the chicken breasts to the bottom of the crock pot.
Sprinkle the thyme, parsley, salt, and black pepper over the chicken. Then add the bay leaf and minced garlic.
Add the chopped onion and celery, potatoes and frozen mixed vegetables.
Pour in the chicken broth and give it all a gentle stir.
Cover and cook on low for 6-8 hours.
Break apart and shred the chicken with tongs. The chicken should be so tender it falls apart very easily.
Add the heavy cream and stir it all together well.
Serve with biscuits, puff pastry, pie crust, or crackers.
Serving: 1.5cups about | Calories: 322kcal | Carbohydrates: 20g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 889mg | Potassium: 926mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2648IU | Vitamin C: 28mg | Calcium: 59mg | Iron: 2mg
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