CHICKEN POT PIE CROCKPOT SOUP

There’s something about soup season that gives me the warm fuzzies. It means cooler weather is here, the holiday season is on it’s way, and more time than usual with family and friends is approaching.

Even better than soup season are soups that can be made in a crockpot. There’s typically less prep (which leads to less dirty dishes), the smell that fills your kitchen and makes it homey and warm, and the magical feeling that come evening, the meal is just…ready! Enter this take on Chicken Pot Pie that takes 5-10 minutes to prep, simmers for the day, and then greets you with a warm hug at dinnertime.

TIME

• Prep time: 5-10 min

• Cook time: 6-8 hours

• Total time: 6-8ish hours

INGREDIENTS

• 2 lbs chicken breasts

• ½ cup chicken broth

• 1 tsp salt

• ½ tsp ground black pepper

• ¼ tsp dried thyme

• ¼ tsp dried rosemary

• 1 tsp onion powder

• 2 (10.5 oz) cans cream of chicken soup

• 3 medium Yukon gold potatoes, diced

• 3 tsp minced garlic

• 1 (12 oz) bag frozen mixed vegetables

• ½ cup sour cream

HOW-TO

• Place chicken in a large crockpot and cover with chicken broth. Season chicken with salt, pepper, thyme, rosemary, and onion powder.  Then pour in cream of chicken soup, and add potatoes, garlic, and mixed vegetables on top.

• Cover and cook on low for 6-8 hours or on high for 3-4 hours.

• Remove chicken and either shred or cube. Add shredded/cubed chicken back into the crockpot with sour cream. Stir until well combined.

NOTES

• Up your protein game by substituting chicken bone broth for the chicken broth.

• Frozen veggies: I used a mix of frozen onions, celery, carrots, green beans, and peas.  Use whatever you like or you’ve got in your freezer!

• This soup is great with biscuits (like Pillsbury Grands) on the side.

• Frozen potatoes are a good substitute for Yukon potatoes.

• If you don’t have fresh or canned garlic, use garlic powder instead.