6/3/2020 Baked by Rachel » Slow Cooker Chicken Pie Soup

Slow Cooker Chicken Pie Soup

A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This
comforting dish is perfect for chilly months!

Prep Time Cook Time Total Time

15 mins 4 hrs 30 mins 4 hrs 45 mins

Course: Soup Cuisine: American Keyword: Dinner, Slow cooker

Servings: 6 plus

Ingredients
1 lb boneless chicken breast
3/4 C onion
1/2 C celery
3/4 C carrots
7 oz can peas drained (roughly 3/4C)
7 oz can corn drained (roughly 3/4C)
3 1/2 C russet potatoes
3 cloves garlic minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2 C chicken broth
1 1/2 C heavy cream
1/3 C all purpose flour*

Instructions
1. Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop
potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
2. To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper,
thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
3. Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
4. In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring
to combine. Replace cover and continue cooking for an additional 30-45 minutes.
5. Serve warm.

Notes
Recipe serves roughly 6-8.

Gluten free option: Substitute 2-3Tb cornstarch for flour.

An original recipe from Baked by Rachel

Slow Cooker Chicken Pie Soup - https://www.bakedbyrachel.com/slow-cooker-chicken-pie-soup/

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