Slow Cooker Chicken Pot Pie Soup
Slow cooker chicken pot pie soup is a creamy, comforting meal that’s incredibly easy to prepare in no time at all. Made with chicken, hearty vegetables, and topped with golden biscuits, it’s the perfect cozy dinner for busy weeknights or family gatherings.
Ingredients
- 4 cups chicken broth
- 1 can cream of chicken soup
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper
- 2 breasts chicken medium, skinless, boneless - about 1 pound of chicken meat
- 12 ounce frozen mixed vegetables I use a mix of carrots, corn, peas and green beans
- 1/2 cup celery Slice it thin so it softens well during cooking.
- 4 cups potatoes Russet or Yukon gold work best. Peel and dice them evenly so they cook at the same rate.
- 1/3 cup onion yellow or white, diced small
- 4 ounces cream cheese Make sure it’s softened and cut into small cubes. This helps it melt smoothly into the soup.
- 2 cups heavy cream
- 1 tablespoon cornstarch for thickening slurry
- 16 ounce biscuit dough refrigerated
Instructions
Load the Slow Cooker
- Add the chicken broth, cream of chicken soup, garlic and onion powder, poultry seasoning, thyme, salt and pepper, and parsley to your slow cooker. Whisk to combine to a smooth sauce.4 cups chicken broth, 1 can cream of chicken soup, 1 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon poultry seasoning, 1 teaspoon thyme, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon dried parsley
- Add chicken, frozen vegetables, onion, celery, potatos, and cream cheese to the crock pot. Stir gently to combine, pushing the chicken to the bottom.2 breasts chicken , 12 ounce frozen mixed vegetables, 1/2 cup celery , 4 cups potatoes, 1/3 cup onion, 4 ounces cream cheese
Cook
- Cover and cook on low for 5 hours, or until the chicken is cooked through and the potatoes are fork-tender.
Shred the Chicken
- About 1 hour before serving, remove the chicken and shred it with two forks. Return it to the soup and stir.
Make the Slurry
- In a jar or small bowl, combine 1 tablespoon cornstarch with 2 cups heavy cream. Shake or whisk until smooth, then stir it into the soup.1 tablespoon cornstarch, 2 cups heavy cream
Cook for 1 More Hour
- Cover and continue cooking on low for the final hour, until the soup is thick and creamy.
Bake the Biscuits:
- Preheat your oven according to the biscuit package instructions.
- Flatten the biscuit dough slightly and cut into small circles to make mini bite size biscuits. If you prefer you can leave them whole and bake.16 ounce biscuit dough
- Place on a parchment-lined baking sheet and bake according to package directions.
- Tip: Mini biscuits will bake faster than the package time, start checking early.
Serve:
- Ladle the soup into bowls and top with biscuits. Garnish with fresh parsley if desired.
Notes
Gina’s Quick Tips Before You Get Started
- Soften the cream cheese: Let it come to room temperature and cut it into small cubes so it melts easily into the soup.
- Use a lined slow cooker: This makes cleanup so much easier, especially with creamy recipes.
- Prep your veggies ahead: Chop the carrots, celery, onion, and potatoes the night before and store in a sealed container in the fridge.
- Don’t overbake the biscuits: If you’re making mini biscuits, start checking on them early since they bake faster.
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm gently on the stovetop over medium heat or microwave in 30-second bursts until heated through. Add a splash of broth or cream if it thickens too much.
Nutrition
Serving: 1serving | Calories: 620kcal | Carbohydrates: 60g | Protein: 12g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 88mg | Sodium: 1621mg | Potassium: 813mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3348IU | Vitamin C: 27mg | Calcium: 124mg | Iron: 4mg
