Description
Warm up with a comforting bowl of Easy Pie Soup with Slow Cooker Chicken. This hearty and delicious soup is packed with tender chicken, colorful vegetables, and a creamy broth topped with flaky pie crust rounds. Perfect for a cozy weeknight dinner!
Ingredients
Scale
For the Soup:
- 1 lb boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cream Sauce:
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
For Topping:
- 1 refrigerated pie crust (baked into small rounds or crackers)
Instructions
- Prepare the Soup: Place chicken, broth, vegetables, garlic, and seasonings in the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Shred chicken and return to the pot.
- Make the Cream Sauce: Melt butter, whisk in flour, then milk. Cook until thickened, then add to the soup.
- Finish the Soup: Add peas and corn, cook for 15–20 minutes. Serve hot with baked pie crust rounds.
Notes
- If using pre-cooked chicken, add it during the last 30 minutes of cooking.
- Substitute biscuits for pie crust if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
