So creamy and tasty! I love this the best in soup form!

Picture this: It's a chilly Midwest evening, you've just walked through the door after a long day, and the only thing that sounds better than a fuzzy blanket is a warm, hearty bowl of chicken pot pie soup. This isn't just any soup; it's a comforting blend of tender chicken and vegetables, slow-cooked to perfection. Ideal for those busy days, this recipe transforms the classic flavors of a pot pie into a spoonable delight. Plus, it's incredibly simple to throw together in the morning, so you come home to a ready-to-eat meal.

This soup is a star all on its own, but if you're looking to round out the meal, consider pairing it with a fresh green salad and some crusty bread or warm biscuits. The bread is perfect for soaking up every last drop of the savory broth, and a simple salad with a light vinaigrette adds a refreshing contrast to the richness of the soup.

Servings: 6

1.5 pounds of boneless, skinless chicken breasts
4 cups of chicken broth
1 cup of heavy cream
1 cup of frozen peas
1 cup of frozen corn
3 medium carrots, chopped
3 celery stalks, chopped
1 medium onion, diced
3 cloves of garlic, minced
1 teaspoon of dried thyme
1 teaspoon of dried parsley
Salt and pepper to taste
2 tablespoons of all-purpose flour
2 tablespoons of butter

Place the chicken breasts at the bottom of your slow cooker.

Add in chicken broth, carrots, celery, onion, garlic, dried thyme, and dried parsley.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.

In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly until the mixture is golden and bubbly. Slowly whisk in the heavy cream until smooth and thickened.

Stir the cream mixture into the slow cooker along with the frozen peas and corn. Season with salt and pepper to taste.

Let it all cook together for an additional 30 minutes on low, until the soup is heated through and the vegetables are tender.

Ladle the soup into bowls and enjoy!

Feel free to mix up the veggies based on what you have on hand. Potatoes, green beans, or even mushrooms would be great additions. For a bit of a kick, you could add a pinch of cayenne pepper or some chopped jalapeños. If you're short on time, you can use pre-cooked, shredded rotisserie chicken and add it in during the last hour of cooking. Lastly, for a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative.