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Comfort food plays a pivotal role in our culinary culture, particularly during the colder months. It’s that familiar taste that evokes fond memories of home, family dinners, and shared moments around the table. Chicken Pot Pie Soup embodies this essence, making it a go-to recipe for those moments when you need something warm and inviting. The creamy broth, tender chunks of chicken, and a medley of vegetables come together to create a dish that feels like a hug in a bowl.

Slow Cooker Chicken Pot Pie Soup – Pure Comfort in a Bowl!

Embrace the cozy vibes with homemade Chicken Pot Pie Soup, the perfect comforting dish for chilly days and family gatherings! This creamy, hearty soup is a delightful twist on the classic chicken pot pie, featuring tender chicken, a medley of vegetables, and rich herbs. Not only is it delicious, but it's also packed with nutritional benefits. Easy to prepare and customizable, this soup will warm both your body and spirit, making it an essential recipe for any home.
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Ingredients
  

2 lbs boneless, skinless chicken thighs or breasts, diced

1 medium onion, chopped

2 cloves garlic, minced

4 medium carrots, sliced

4 ribs celery, diced

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

1/2 cup all-purpose flour

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 teaspoons Worcestershire sauce

Salt and pepper, to taste

2 tablespoons olive oil

1 teaspoon paprika

Fresh parsley, chopped (for garnish)

Optional: Biscuits or puff pastry for topping

Instructions
 

Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken with salt, pepper, and paprika. Add the chicken to the skillet and sear until golden brown, about 5-7 minutes. Remove from heat and transfer to the slow cooker.

    Sauté the Vegetables: In the same skillet, add the onions, carrots, and celery. Sauté for about 5 minutes until the onions are translucent. Add the garlic and cook for an additional 1-2 minutes. Transfer the sautéed vegetables to the slow cooker.

      Combine Ingredients: In the slow cooker, add the chicken broth, thyme, rosemary, Worcestershire sauce, and the frozen peas. Stir gently to combine all ingredients well.

        Thicken the Soup: In a small bowl, whisk together the heavy cream and flour until smooth. Gradually pour the mixture into the slow cooker, stirring to avoid lumps. This step is crucial for achieving that creamy, comforting texture.

          Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and the flavors meld beautifully.

            Shred Chicken: Once cooked, remove the chicken pieces from the slow cooker. Shred them using two forks and return the shredded chicken back to the pot. Stir well to incorporate.

              Adjust Seasoning: Taste and adjust seasoning with more salt and pepper if needed. Let it sit for 10-15 minutes to thicken slightly.

                Serve: Ladle the Chicken Pot Pie Soup into bowls and garnish with fresh parsley. If desired, serve with warm biscuits or puff pastry on top for that authentic pot pie experience.

                  Prep Time, Total Time, Servings: 20 minutes | 7 hours | 6 servings