Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts (or thighs)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
  • 1 cup (120g) frozen peas
  • 1 cup (140g) frozen corn
  • 4 cups (950ml) chicken broth (low sodium recommended)
  • 1 tsp salt (plus more to taste)
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • 1 bay leaf
  • 1 cup (240ml) heavy cream (or half-and-half)
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • Optional: 1 can (approximately 8 biscuits) refrigerated biscuit dough or sheet of puff pastry (for topping)

Instructions:

  1. Add chicken, onion, garlic, carrots, celery, potatoes, peas, corn, chicken broth, salt, pepper, thyme, parsley, and bay leaf to the crockpot.
  2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
  3. Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
  4. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a smooth paste.
  5. Slowly pour in the heavy cream (or half-and-half), whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and slightly thickened, about 3-4 minutes.
  6. Pour the cream mixture into the crockpot and stir well to combine.
  7. Cover and cook on HIGH for an additional 15-20 minutes, or until the soup has thickened to your desired consistency. Remove bay leaf. Taste and add more salt and pepper as needed.
  8. While the soup is finishing, bake biscuits or puff pastry squares according to package directions (optional).
  9. Ladle the soup into bowls and top with a baked biscuit or puff pastry square for a true pot pie experience.