Jul 04, 2021 · The flour and heavy cream in this chicken pot pie soup recipe helps to make it a thick and hearty dish. If you'd like to thicken your soup even more, add a slurry of 1 heaping teaspoon of cornstarch and 2 teaspoons of water before adding the cream and vegetables. Stir and let simmer for a … Heat oil in large pot on medium high heat. Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes. Stir in butter and melt. Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad. Feb 22, 2018 · Slow Cook: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard. Make it Creamy: Whisk the flour and cream together until smooth.Add to the slow cooker. Dec 04, 2015 · Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant. Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown.