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Lightened-Up Crockpot Chicken Pot Pie Soup

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A creamy, comforting chicken pot pie soup made lighter with a secret swap of blended cottage cheese for heavy cream. This easy slow cooker recipe delivers all the cozy flavor without the guilt, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 cup low-fat cottage cheese (small-curd)
  • 1/2 cup whole milk (or unsweetened almond milk)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 sheet frozen puff pastry (optional, for topping)

Instructions

  1. In a blender, combine the cottage cheese and milk. Blend on high for about 30 seconds until completely smooth. Set aside.
  2. Place the chicken breasts in the bottom of the slow cooker. Top with diced onion, sliced carrots, and sliced celery. Sprinkle minced garlic, dried thyme, dried rosemary, salt, and pepper over the vegetables. Tuck the bay leaves in on the sides.
  3. Pour the chicken broth over everything. Do not stir.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender enough to shred.
  5. Carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaves.
  6. Return the shredded chicken to the pot. Stir in the blended cottage cheese mixture, frozen peas, and frozen corn.
  7. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. Pour this slurry into the soup and stir well.
  8. Let the soup cook uncovered on HIGH for 15-20 minutes, or until thickened to your liking.
  9. Taste and adjust seasoning with additional salt, pepper, or thyme if needed.
  10. If using puff pastry, bake according to package directions (usually 400°F for about 15 minutes). Let cool, then break into pieces and sprinkle over each bowl of soup.
  11. Ladle into bowls and serve hot.

Notes

Don’t add the dairy too early to avoid curdling. Blend cottage cheese until completely smooth. Use low-sodium broth to control salt. Shred chicken while still warm. Let soup rest 10 minutes before serving for best flavor. Do not skip the cornstarch slurry for proper thickness. For puff pastry topping, bake separately and add just before serving to keep it crispy.

Nutrition

Keywords: chicken pot pie soup, crockpot soup, lightened-up comfort food, healthy chicken soup, slow cooker soup, easy weeknight dinner

Find it online: https://fizzlefork.com/lightened-up-crockpot-chicken-pot-pie-soup-easy-comfort-food/