Description
A comforting, creamy soup with tender chicken, hearty vegetables, and a flaky pastry topper. A modern twist on classic pot pie, made effortlessly in a slow cooker for cozy, hands-off cooking.
Ingredients
2 cups low-sodium chicken broth
1.5 cups whole milk (or non-dairy alternative)
2 cups chopped cooked chicken breast
1 cup frozen peas
1 cup diced carrots
1 cup diced potatoes
1 cup chopped onions
1/2 cup flour
4 tbsp (half stick) unsalted butter
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 sheet refrigerated pie crust (optional, for topping)
Instructions
Combine chicken broth, milk, chicken, peas, carrots, potatoes, onions, salt, pepper, and thyme in a slow cooker. Cook on low for 8 hours or high for 4 hours.
In a small bowl, stir flour and butter until crumbly.
While the soup simmers, whisk in milk to create a thickener.
Top bowls with a flaky pastry cutout and bake at 400°F (200°C) for 10 minutes until golden if using a topper.
Serve warm with additional toppings if desired.
Notes
Use leftover roasted chicken for convenience.
Substitute pie crust with store-bought biscuit dough or omit the topping entirely.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg