Description
Slow Cooker Chicken Pot Pie Soup is a creamy, comforting soup made with tender chicken, vegetables, and cream cheese, cooked slowly to meld flavors, and served with flaky baked biscuits. This hearty soup offers a warm twist on the classic chicken pot pie, perfect for cozy dinners year-round.
Ingredients
Scale
Main Ingredients
- 2 medium-large boneless skinless chicken breasts
- 1 cup frozen peas (or 1 can, drained)
- 1 cup frozen yellow corn (or 1 can, drained)
- 1 cup chopped carrots
- 1 celery stalk, chopped
- 2 medium potatoes, peeled and diced
- 1 small yellow or white onion, diced
- 4 ounces cream cheese, at room temperature
- 4 cups chicken broth
- 1 tablespoon chicken bouillon (or 1 chicken bouillon cube)
- 2 teaspoons garlic powder
- 3-4 cups heavy cream
- 1 tube refrigerated biscuit dough
Instructions
- Combine Ingredients: In the slow cooker, combine the chicken breasts, peas, corn, carrots, celery, diced potatoes, diced onion, cream cheese, chicken broth, chicken bouillon, and garlic powder. Stir gently to mix ingredients evenly.
- Cook Soup: Cover the slow cooker and cook on low heat for 4 to 6 hours. The chicken should be cooked through and the potatoes should be tender and easily pierced with a fork.
- Shred Chicken: About 30 minutes before serving, shred the cooked chicken inside the slow cooker using two forks. Stir in the heavy cream thoroughly and season the soup with salt and freshly ground black pepper to taste.
- Bake Biscuits: While the soup finishes cooking, bake the refrigerated biscuit dough according to the package instructions until golden and flaky.
- Serve: Ladle the hot soup into bowls and top each serving with one or two freshly baked biscuits. Optionally, garnish with fresh thyme for added aroma and flavor.
Notes
- This slow cooker chicken pot pie soup combines ease with rich flavors, making it a perfect all-season comfort meal.
- The cream cheese adds creaminess, but you can adjust the amount or substitute with a lower-fat option if desired.
- For thicker soup, reduce the amount of heavy cream or adjust with additional cooked potatoes.
- Frozen vegetables can be swapped with canned options; just make sure to drain excess liquid.
- Fresh herbs like thyme or parsley complement the dish well when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 879 kcal
- Sugar: 8 g
- Sodium: 1439 mg
- Fat: 64 g
- Saturated Fat: 33 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 185 mg
