Description
This Easy Pie Soup with Slow Cooker Chicken is a comforting and hearty dish perfect for a cozy night in. Creamy and flavorful, this soup features tender chicken, vegetables, and a flaky pie crust topping that adds a delightful crunch to every bite.
Ingredients
Scale
For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup chopped yellow onion
- 1 cup diced carrots
- 1 cup chopped celery
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
For the Cream Mixture:
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 1 tablespoon butter
For Topping:
- 1 sheet refrigerated pie crust (baked and broken into pieces)
- Fresh parsley for garnish (optional)
Instructions
- Add Ingredients to Slow Cooker: Add chicken, onion, carrots, celery, garlic, thyme, salt, pepper, and chicken broth to a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours.
- Shred Chicken: Remove chicken, shred it, and return it to the slow cooker.
- Prepare Cream Mixture: In a saucepan, melt butter, whisk in flour, then slowly stir in heavy cream. Cook until slightly thickened.
- Combine Ingredients: Pour cream mixture into the slow cooker. Add peas and corn. Cook on high for 20–30 minutes.
- Prepare Topping: Bake pie crust according to package instructions. Break into pieces.
- Serve: Serve hot, topped with pie crust pieces and parsley.
Notes
- You can use leftover rotisserie chicken to save time.
- Enhance flavor with poultry seasoning or white wine.
- Store pie crust separately to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 7 hours (or 4 hours on high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
