Description
Slow Cooker Chicken Pot Pie Soup is a creamy, comforting, and hearty soup that combines tender chicken, vegetables, and rich cream cheese base, slow-cooked to perfection and topped with flaky baked biscuits for a delicious twist on a classic dish.
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
Biscuit Topping
- 1 tube refrigerated biscuit dough
Instructions
- Combine Ingredients in Slow Cooker: In your slow cooker, add the chicken breasts, peas, corn, carrots, celery, potatoes, onions, cream cheese, chicken broth, chicken bouillon, and garlic powder. Mix gently to combine all ingredients evenly.
- Cook Low and Slow: Cover the slow cooker and cook on low for 4-6 hours until the chicken is fully cooked through and the potatoes are tender enough to be easily pierced with a fork.
- Shred Chicken and Add Cream: About 30 minutes before serving, shred the chicken using two forks directly in the slow cooker. Stir in heavy cream and season with salt and pepper to taste, allowing the soup to heat through and become creamy.
- Bake Biscuit Toppings: Meanwhile, bake the refrigerated biscuit dough according to the package instructions so they are fresh and flaky when the soup is served.
- Serve: Ladle the creamy chicken pot pie soup into bowls and top each serving with one or two warm biscuits. Garnish with fresh thyme if desired for an aromatic finishing touch.
Notes
- This slow cooker chicken pot pie soup is a wholesome, creamy, and flavorful meal perfect for any season.
- Using cream cheese and heavy cream creates a rich and velvety texture reminiscent of traditional pot pie filling.
- For added freshness, garnish with fresh herbs like thyme or parsley.
- You can substitute frozen vegetables with canned, but be sure to drain them well to avoid excess liquid.
- Adjust the amount of heavy cream according to your preferred thickness and richness of the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 879 kcal
- Sugar: 8 g
- Sodium: 1439 mg
- Fat: 64 g
- Saturated Fat: 33 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.5 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 185 mg
