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When the temperature drops and the days grow shorter, there's nothing quite like a warm bowl of comfort food to lift your spirits. Comfort food encompasses a variety of dishes that not only nourish the body but also evoke feelings of warmth and nostalgia. Among these, Chicken Pot Pie Soup stands out as a quintessential cozy dish, providing all the classic flavors of a traditional chicken pot pie in a comforting, broth-based form. This rich and hearty soup is perfect for chilly nights, family gatherings, or anytime you crave a taste of home.

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

Warm up your evenings with the deliciously comforting Cozy Slow Cooker Chicken Pot Pie Soup. This easy recipe combines tender chicken, a medley of vegetables, and creamy richness to recreate the classic flavors of chicken pot pie in a hearty soup form. With minimal prep and the magic of your slow cooker, you’ll have a dish that fills your home with mouthwatering aromas. Perfect for chilly nights, family gatherings, or whenever you crave a taste of home. Try it and savor the warmth!
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Ingredients
  

1 pound boneless, skinless chicken breasts or thighs

4 cups low-sodium chicken broth

1 cup carrots, diced

1 cup celery, diced

1 cup yellow onion, diced

2 cloves garlic, minced

1 cup frozen peas

1 cup diced potatoes (Yukon gold or red)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon paprika

Salt and black pepper to taste

1 cup heavy cream or half-and-half

1/4 cup all-purpose flour (for thickening)

2 tablespoons olive oil or butter

1 1/2 cups refrigerated pie crust (or puff pastry)

Instructions
 

Prepare the Chicken: In a skillet, heat the olive oil or butter over medium heat. Season the chicken with salt and pepper, then sear it for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

    Sauté Vegetables: In the same skillet, add the diced onions, carrots, and celery. Cook for about 5 minutes, until they start to soften. Add the minced garlic and cook for another minute until fragrant.

      Combine Ingredients in Slow Cooker: In the slow cooker, add the seared chicken, sautéed vegetables, diced potatoes, frozen peas, chicken broth, thyme, rosemary, paprika, and season with more salt and pepper if desired.

        Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.

          Make it Creamy: About 30 minutes before serving, shred the chicken directly in the slow cooker using two forks. In a separate bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the slow cooker to thicken the soup. Allow it to cook for another 30 minutes, uncovered if you want to thicken further.

            Prepare the Crust: While the soup is finishing, preheat your oven to 425°F (220°C). Roll out the pie crust on a floured surface and cut it into strips or shapes, depending on your preference. Place them on a baking sheet lined with parchment paper.

              Bake Crusts: Bake the crusts in the preheated oven for about 10-15 minutes or until golden brown.

                Serve: Ladle the hearty chicken pot pie soup into bowls, top with the baked pie crust pieces, and enjoy your cozy comfort meal!

                  Prep Time, Total Time, Servings: 20 minutes | 7-8 hours | 6 servings