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When the temperature drops and the leaves begin to turn, there’s nothing quite like a warm bowl of soup to evoke feelings of comfort and nostalgia. Among the many beloved comfort foods, chicken pot pie stands out as a quintessential favorite, known for its rich flavors and heartwarming appeal. This classic dish combines tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky crust. While the traditional pot pie is a staple in many households, we are excited to introduce a delightful twist: Cozy Chicken Pot Pie Soup.

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

Warm up this chilly season with a delightful Cozy Chicken Pot Pie Soup that takes your favorite comforting dish and turns it into a hearty bowl of goodness. This easy slow cooker recipe combines tender chicken, fresh vegetables, and a creamy broth, all without the fuss of a flaky crust. Perfect for busy weeknights or cozy weekends, this soup is sure to nourish your body and soul while filling your home with comforting aromas. Enjoy every cozy spoonful!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 ribs celery, chopped

1 cup frozen green peas

4 medium potatoes, diced (Yukon gold recommended)

4 cups low-sodium chicken broth

1 cup whole milk or heavy cream

1 cup frozen corn

2 teaspoons dried thyme

2 teaspoons dried parsley

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons Worcestershire sauce

1 tablespoon cornstarch (optional, for thickening)

2 tablespoons fresh parsley, chopped (for garnish)

Biscuit dough or puff pastry for topping (optional)

Instructions
 

Prepare the Ingredients: Begin by dicing the onion, mincing the garlic, and chopping the carrots and celery. Cut the potatoes into bite-sized pieces.

    Layer in the Slow Cooker: Place the chicken thighs at the bottom of the slow cooker. Layer the diced onion, minced garlic, sliced carrots, chopped celery, diced potatoes, corn, and peas on top of the chicken.

      Season the Soup: Sprinkle the dried thyme, dried parsley, salt, and black pepper over the vegetables. Add the Worcestershire sauce and pour in the chicken broth. Stir gently to combine without disturbing the chicken at the bottom.

        Cook: Cover the slow cooker and set it on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.

          Shred the Chicken: Once cooked, remove the chicken thighs from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

            Thicken the Soup: If you prefer a thicker soup, mix cornstarch with a little cold water to create a slurry. Stir this mixture into the soup and let it cook on high for an additional 15-20 minutes.

              Finalize: Return the shredded chicken to the slow cooker, then stir in the whole milk or heavy cream. For a little extra creaminess, you can blend a portion of the soup and then mix it back in.

                Serve: Ladle the warm soup into bowls. If desired, top with warmed biscuit dough or puff pastry for the ultimate chicken pot pie experience. Garnish with fresh parsley.

                  Prep Time, Total Time, Servings:

                    15 minutes | 7 hours | 6-8 servings