Description
This comforting Easy Pie Soup with Slow Cooker Chicken combines tender shredded chicken with a medley of vegetables in a creamy, herb-infused broth. Slow-cooked to perfection for hours, this hearty soup is beautifully complemented by crispy baked pie crust, making it a perfect cozy meal for any day.
Ingredients
Scale
Soup Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
Thickening Mixture
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
Pie Crust
- 1 refrigerated pie crust
Instructions
- Prepare Ingredients: Place the chicken breasts in the slow cooker and add the chicken broth, diced carrots, celery, onion, frozen peas, salt, pepper, dried thyme, and dried rosemary. Stir everything together to combine the flavors.
- Slow Cook Chicken and Vegetables: Cover the slow cooker and cook on low heat for 6 to 7 hours, or until the chicken is fully cooked and tender, allowing the flavors to meld perfectly.
- Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker to mix with the vegetables and broth.
- Make Thickening Mixture: In a small bowl, whisk the heavy cream and all-purpose flour together until smooth and free of lumps. This mixture will thicken the soup beautifully.
- Thicken Soup: Stir the cream and flour mixture into the slow cooker. Continue cooking on low for an additional 30 minutes to allow the soup to thicken to a creamy consistency.
- Preheat Oven: While the soup thickens, preheat your oven to 400°F (200°C) in preparation for baking the pie crust.
- Bake Pie Crust: Roll out the refrigerated pie crust on a baking sheet. Bake it in the preheated oven according to the package instructions, or until the crust is golden brown and crispy.
- Serve: Ladle the creamy chicken soup into bowls and top each serving with a piece of the warm, crispy pie crust for a delicious and satisfying meal.
Notes
- You can substitute the chicken breasts with thighs for a richer flavor.
- Feel free to add other vegetables like corn or green beans based on your preference.
- The pie crust can also be served on the side if you prefer it less integrated.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make the soup gluten-free, use gluten-free flour and a gluten-free pie crust.
