Pour in the chicken broth.
3. Cook Low and Slow
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and the vegetables are fully cooked.
4. Shred the Chicken
Remove the chicken from the crockpot, shred it using two forks, and return it to the pot.
5. Thicken the Soup
In a small bowl, whisk the heavy cream and flour (or cornstarch) until smooth. Stir the mixture into the crockpot.
Add frozen peas and corn. Let the soup cook for an additional 30 minutes on HIGH to thicken.
6. Serve and Garnish
Ladle the soup into bowls. Garnish with crumbled biscuits, puff pastry, or fresh parsley for that pot-pie touch.
Tips for Success
Make It Dairy-Free: Substitute the heavy cream with unsweetened coconut milk or cashew cream.
Add Biscuits: Bake some canned biscuits and serve them on the side for dipping.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
This Crockpot Chicken Pot Pie Soup is a deliciously creamy, hearty dish that delivers all the comfort of chicken pot pie without the fuss. Perfect for busy days when you need a warm, satisfying meal!
