Comforting Slow Cooker Chicken Pot Pie Soup

There’s nothing quite like a warming chicken soup on a chilly evening, especially when it’s made in a slow cooker. This cozy recipe combines the classic flavors of chicken pot pie with the ease of a crockpot chicken meal. Imagine coming home to a rich, aromatic soup that’s packed with tender chicken and vegetables, all simmered to perfection in one pot. It’s not just a meal, it’s a family chicken gathering in a bowl!

This slow cooker chicken pot pie soup is your answer to those busy weeknights when you want to serve your family something hearty and satisfying. You can set it and forget it, allowing the flavors to meld together beautifully while you tackle the day’s tasks. It’s the perfect solution for a comforting one pot chicken dinner that everyone will adore.

The Ultimate Slow Cooker Chicken Pot Pie Soup Recipe

This delightful soup features succulent pieces of chicken, vibrant vegetables, and a creamy broth reminiscent of traditional chicken pot pie. It’s a filling and warming dish that’s perfect for sharing with loved ones, making it an ideal family chicken meal.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1 cup frozen biscuit dough, cut into small pieces
• Fresh parsley for garnish

Instructions

1. Prepare the Ingredients: Dice the carrots, celery, and onion. Mince the garlic.
2. Combine in Slow Cooker: Place the chicken, chicken broth, carrots, celery, peas, onion, garlic, thyme, rosemary, salt, and pepper into the slow cooker.
3. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.
4. Shred Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
5. Add Creaminess: Stir in the heavy cream and the frozen biscuit dough pieces. Cook on high for an additional 30 minutes, or until the biscuits are cooked through.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy this comforting dish with crusty bread!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 6-7 hours
• Total Time: 6 hours 15 minutes

Nutrition Information

• Servings: 6 bowls
• Calories: 400kcal
• Fat: 20g
• Protein: 25g
• Carbohydrates: 30g