Description
This hearty and comforting Easy Pie Soup with Slow Cooker Chicken combines tender chicken, vegetables, and a creamy base, all topped with a flaky pie crust. Perfect for a cozy meal, this dish is easy to prepare and packed with flavor.
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 the chicken breasts in a slow cooker and add the chicken broth, carrots, celery, onion, peas, salt, pepper, thyme, and rosemary. Stir to combine.
- Cover and cook on low for 6-7 hours or until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- In a small bowl, whisk together the heavy cream and flour until smooth. Stir the mixture into the soup to thicken it.
- Continue cooking on low for another 30 minutes to allow the soup to thicken.
- Preheat the oven to 400°F (200°C).
- Roll out the refrigerated pie crust on a baking sheet and bake according to the package instructions until golden brown.
- Serve the soup with a piece of the crispy pie crust on top.
Notes
- If you prefer a thicker soup, add more flour and cream to achieve the desired consistency.
- You can substitute the chicken breasts with boneless, skinless thighs for extra flavor.
- For added richness, you can sprinkle shredded cheese over the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (slow cooking time) + 30 minutes for thickening