This recipe is the best Chicken Soup turned into Chicken Pot Pie. It is the ultimate comfort food and perfect dish to serve around the holidays. Thanksgiving is around the corner and I don’t usually have a big crowd. This would be perfect to serve if you are only 2 or 4 people, especially if you swapped the chicken for turkey and served it with a big salad 😋. You don’t need a big assortment of food, just a dish like this made with love.
I recommend making the chicken pot pie filling the day before so all you have to do is prepare it and bake the day of. It also gives it a chance to thicken overnight in the fridge. This recipe makes two chicken pot pies.
Slow Cooker Chicken Soup
Whole chicken cut up(I buy it already cut up)
1 onion, chopped
5 carrots, peeled and chopped
4 stalks of celery, chopped
1 garlic clove, chopped
1/2 tsp. of turmeric
1/4 tsp. ground thyme
1 bay leaf
Handful of chopped parsley
4 cups of water
4 cups of low sodium chicken broth
Salt and pepper to taste
2 tablespoons of flour
1/3 – 1/2 of a cup of half and half or heavy cream
2 boxes of Pillsbury refrigerated pie crust
- Saute the carrots, celery, and onion in EVOO and a little bit of butter until tender. Towards the end, add the garlic and saute for one or two more minutes. Throw in the parsley and remove from the heat.
- Place veggies in the slow cooker.
- Add the spices: salt, pepper, thyme, bay leaf and turmeric.
- Mix the veggies and spices together and place the chicken on top. Cover the chicken with 4 cups of water and 4 cups of chicken broth.
- Set on low for 6 hours.
- Carefully remove the chicken pieces and the bay leaf.
- Remove and discard all the bones. Shred the chicken. Put the chicken back in the slow cooker.
- Take 2 cups of the broth and add it to a medium bowl. Add two tablespoons of flour and mix until the flour is dissolved. Add it back in to the slow cooker and set it on high for 1 hour. This will help thicken the broth.
When it is done add the half and half and stir to thicken more.
This is when I let it cool and then cover and put it in the fridge for the next day. The next day there will be a layer of fat you will need to scoop off of the top.
- Lay the pie crust into your pie pan and fill with the chicken pot pie filling. It should be a thicker consistency than soup. So if there is a lot of broth, leave it and scoop out more of the meat and veggies. Do the same for the other pie pan. Top with the second crust, seal the edges and flute. Cut a few slits in the top of the pie crust.
- Preheat the oven to 425. Cover the edges of the pie with aluminum foil for the first 20 minutes.
- Cook until golden brown and bubbly(about 40 minutes). Let it cool about 10 minutes before slicing.
If you liked this recipe you’ll also enjoy:
Slow Cooker Chicken Soup
Butternut Squash Soup
Colonial Pumpkin Pie