This crockpot chicken pot pie soup is easy to make and gluten-free. It only takes 10 minutes to start and 8 minutes to finish. You'll love coming home to this small effort/big flavor soup!
Our outstanding soup is filled with tender bites of chicken, potatoes, carrots, corn, and peas. And each serving is topped with shredded sharp Cheddar cheese. You may also like to use fresh thyme leaves as a garnish.
To keep this soup gluten-free, we use cornstarch as a thickener in place of flour. And the gluten-free crackers in the photo, are a crunchy substitute for puff pastry biscuits often served with chicken pot pie soup.
Remember that dried herbs and spices have a limited shelf life. Using old, outdated herbs and spices will result in food with bland, disappointing flavor.
It is generally best to replace your containers of dried herbs and spices after one year. But whole spices remain flavorful for two years.
When you are undecided as to the usefulness of herbs and spices you have on hand, simply rub a small amount between your fingers. If the scent is still nicely fragrant then it should still add flavor to your dish.
Ingredients for Crockpot Chicken Pot Pie Soup
2 pounds boneless, skinless chicken breasts
4 cups frozen diced hash brown potatoes (or 4 medium potatoes, peeled and diced)
2 carrots, peeled and chopped
1 onion, peeled and chopped (or 2 tablespoons dried chopped onions)
4 cloves garlic, peeled and minced (or 1 teaspoon granulated garlic)
1 teaspoon kosher salt
4 cups chicken stock
1 cup frozen corn
1 cup frozen peas
3 cups heavy cream
3 tablespoons cornstarch
1 cup shredded sharp Cheddar cheese for garnish
1. In a 6-quart crockpot/slow cooker, place the chicken breasts, potatoes, carrots, onions, garlic, salt, and chicken stock.
2. With lid on, cook on LOW for 6-8 hours (or 3-4 hours on HIGH).
3. About 35 minutes before you will be eating, remove the chicken breasts and shred them using two forks. Return the chicken to the crockpot.
4. Add the frozen corn and peas. (You can add these frozen vegetables to the crockpot in the beginning, but a shorter cooking time gives them a good texture.)
5. To 1 cup of the heavy cream, add the cornstarch and stir until dissolved. Then stir this mixture into the crockpot.
6. Add the remaining 2 cups of heavy cream.
7. With lid on, cook on LOW for 30 minutes. The cream is added at the end of the cooking time to prevent it from curdling.
8. Season to taste with salt and black pepper.
9. Ladle soup into bowls and top with shredded Cheddar cheese.
Women in Agriculture | Nebraska. Accessed April 5, 2019. https://wia.unl.edu/documents/4113987/5464567/spiceherbshandout-color.pdf/2aaeef6e-eaea-4d33-8e03-4ca34d594e39.