Hearty Slow Cooker Chicken Pot Pie Soup

Instructions

1. Add ingredients to the slow cooker:
   Place chicken, carrots, celery, onion, garlic, thyme, parsley, salt, pepper, and chicken broth in the slow cooker.
2. Cook:
   Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken and vegetables are tender.
3. Shred the chicken:
   Remove chicken from the slow cooker and shred it using two forks. Return it to the slow cooker.
4. Make it creamy:
   • In a small saucepan, melt butter over medium heat.
   • Whisk in flour and cook 1–2 minutes to form a roux.
   • Gradually whisk in the heavy cream until smooth and slightly thickened.
   • Pour the cream mixture into the slow cooker and stir to combine.
5. Add peas & heat through:
   Stir in frozen peas and cook for another 5–10 minutes until heated through.
6. Serve:
   Ladle the soup into bowls and top with baked puff pastry pieces or biscuits for a “pot pie” feel.

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✨ Tip: For extra flavor, add a splash of white wine to the broth at the start or a sprinkle of grated Parmesan on top before serving.

I can also give you a shortcut version that skips the roux and still gives you a creamy, delicious pot pie soup ready in under an hour.

Do you want me to share that version too?