The Comfort of Childhood, Reimagined
Remember the warm embrace of a classic chicken pot pie? That flaky crust, the creamy filling, the tender chicken and vegetables – it’s a taste of pure comfort. But let’s be honest, making a traditional pot pie can be a project. It often takes a good chunk of time, from preparing the dough to baking it to golden perfection. Today, we’re solving that dilemma. Imagine all those beloved flavors, but in a convenient, healthy, and easy-to-make crockpot soup. This recipe brings you a comforting experience without the fuss.
Why You’ll Love This Healthy Chicken Pot Pie Soup (Crockpot)
This soup is a game-changer for several reasons. First, it offers incredible ease and convenience. You simply set it in your slow cooker and let it do all the work. No constant stirring, no oven-watching. Second, it’s wonderfully healthy and wholesome, packed with garden vegetables and lean protein. You get all the essential nutrients in one delicious bowl. Third, it’s incredibly flavorful and cozy, delivering all the comforting tastes of pot pie without the heavy crust. Fourth, it’s profoundly family-friendly, designed to be a crowd-pleaser that even picky eaters will enjoy. Finally, it’s remarkably versatile, giving you room to adapt it to various dietary needs and preferences.
Ingredients of Healthy Chicken Pot Pie Soup (Crockpot)
Here’s what you need to make this delightful soup:
- Protein: 1-1.5 pounds boneless, skinless chicken breasts or thighs
- Vegetables: 3-4 carrots, 2-3 celery stalks, 1 cup frozen peas, 1 cup frozen corn, 2-3 medium potatoes (Yukon Gold or red potatoes work best)
- Aromatics: 1 medium onion, 2-3 cloves garlic
- Broth: 4-6 cups low-sodium chicken broth
- Dairy (or alternative): 1 cup milk (dairy, almond, or oat milk), 1/2 cup heavy cream (optional, for extra richness)
- Thickener: 1/4 cup all-purpose flour or 2 tablespoons cornstarch
- Seasonings: 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt and black pepper to taste
Directions of Healthy Chicken Pot Pie Soup (Crockpot)
Follow these simple steps for a truly satisfying soup:
Prep Work – A Breeze!
Chop all your vegetables to a similar size. This helps them cook evenly. Then, dice the chicken into bite-sized pieces.
Slow Cooker Assembly
Layer the chicken, chopped carrots, celery, potatoes, onion, and minced garlic into your crockpot. Pour in the chicken broth and sprinkle with dried thyme, dried rosemary, salt, and black pepper. Stir gently to combine all the ingredients.
The Waiting Game (and How to Make it Delicious!)
Cover your crockpot and cook on low for 6-8 hours. If you’re in a hurry, you can cook it on high for 3-4 hours. The soup is ready when the chicken is cooked through and the vegetables are tender. Once cooked, if you used whole chicken breasts or thighs, you can easily shred them directly in the crockpot with two forks.
The Creamy Finish
In a small bowl, whisk together the milk and the all-purpose flour or cornstarch. This creates a slurry that will thicken your soup. Stir this slurry into the soup in the crockpot. Add the frozen peas and frozen corn. If you want extra richness, stir in the optional heavy cream now. Cook for another 30-60 minutes on high, or until the soup thickens to your desired consistency. Finally, taste the soup and adjust the seasonings if needed.
How to Make Healthy Chicken Pot Pie Soup (Crockpot)
First, prepare your ingredients. Chop the carrots, celery, potatoes, and onion. Mince the garlic. Dice the chicken. Next, add the chicken, carrots, celery, potatoes, onion, garlic, broth, thyme, rosemary, salt, and pepper to the crockpot. Stir everything together. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken if needed. Whisk milk and flour (or cornstarch) to make a slurry. Stir the slurry, peas, corn, and optional heavy cream into the soup. Cook for 30-60 more minutes until it’s thick. Taste and adjust seasonings.
How to Serve Healthy Chicken Pot Pie Soup (Crockpot)
Serve your creamy pot pie soup warm. It makes a wonderful meal on its own, but you can also pair it with a few delicious accompaniments.
The Perfect Accompaniments for Your Creamy Soup
Enjoy your soup with crusty bread or biscuits for dipping. For a classic touch, bake some crispy pie crust toppers (like puff pastry squares) or simply use crumbled crackers. A sprinkle of fresh parsley or chives makes a lovely fresh herb garnish. If you want to balance the richness, serve it with a light side salad.
How to Store Healthy Chicken Pot Pie Soup (Crockpot)
Let the soup cool completely first. Then, transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days.
Tips to Make Healthy Chicken Pot Pie Soup (Crockpot)
Here are some helpful tips for the best results:
Pro Tips for the Best Outcome
Do not overcrowd your slow cooker. Cut vegetables into similar sizes so they cook evenly. Add delicate vegetables like peas and corn towards the end of the cooking process to keep them from getting mushy. Always taste the soup and adjust the seasonings right before serving.
Variation
This recipe is very flexible!
Get Creative with Your Healthy Chicken Pot Pie Soup (Crockpot)
For a vegetarian option, swap the chicken for chickpeas or white beans and use vegetable broth. If you need a gluten-free meal, use a gluten-free flour blend for thickening or simply use a cornstarch slurry. To make it dairy-free, use a non-dairy milk alternative and skip the heavy cream. If you like a little heat, spice it up with a pinch of red pepper flakes. You can also experiment with other fresh or dried herb variations like sage, marjoram, or tarragon.
FAQs
Q1: Can I freeze Healthy Chicken Pot Pie Soup (Crockpot)?
Yes, this soup freezes well! Let it cool completely. Then, store it in an airtight container for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop.
Q2: What’s the best way to thicken my Healthy Chicken Pot Pie Soup (Crockpot) if it’s too thin?
If your soup is too thin, you can make another cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly whisk this into the simmering soup until it reaches your desired thickness. Another option is to mash some of the cooked potatoes against the side of the pot; this will naturally thicken the soup.
Q3: Can I add other vegetables to this Healthy Chicken Pot Pie Soup (Crockpot)?
Absolutely! This recipe is very versatile. Feel free to add green beans, mushrooms, or even bell peppers. You can stir in spinach at the very end. Just adjust cooking times based on the vegetables you choose.
Classic Healthy Chicken Pot Pie Soup (Crockpot)
Equipment
- Knife
- Cutting Board
- Crockpot
- Small Bowl
- Whisk
- Forks
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 3 carrots chopped
- 2 celery stalks chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 2 medium Yukon Gold potatoes diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 5 cups low-sodium chicken broth
Creamy Base & Seasoning
- 1 cup milk dairy, almond, or oat
- 1/2 cup heavy cream optional
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
Instructions
Preparation
- Chop all vegetables to a similar size and dice the chicken into bite-sized pieces.
Cooking in Crockpot
- Layer the prepared chicken and vegetables, including carrots, celery, potatoes, onion, and garlic, into the crockpot.
- Pour in chicken broth, then add dried thyme, rosemary, salt, and pepper, stirring gently to combine.
- Cover the crockpot and cook on low for 6-8 hours, or high for 3-4 hours, until the chicken is cooked and vegetables are tender.
- If whole chicken pieces were used, shred them directly in the crockpot using two forks.
Thickening and Finishing
- In a small bowl, whisk milk and all-purpose flour together to form a slurry.
- Stir the slurry into the soup, then add frozen peas, corn, and optionally, heavy cream.
- Continue cooking on high for 30-60 minutes, or until the soup reaches your preferred thickness.
- Taste and adjust seasonings as necessary before serving.