Description
This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty dish that combines tender chicken, vegetables, and creamy broth, all cooked together in a slow cooker for a rich, flavorful meal. Topped with flaky baked biscuits, it’s perfect for a cozy family dinner or an easy weeknight meal.
Ingredients
Scale
Soup 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: Place the chicken breasts, peas, corn, carrots, celery, potatoes, onions, cream cheese, chicken broth, chicken bouillon, and garlic powder in the slow cooker. Stir gently to combine the ingredients evenly.
- Cook on Low: Cover the slow cooker and cook on low heat for 4 to 6 hours. The chicken should be fully cooked and the potatoes tender enough to be pierced easily with a fork.
- Shred Chicken and Add Cream: About 30 minutes before serving, use two forks to shred the chicken directly in the slow cooker. Stir in the heavy cream, then season the soup with salt and pepper to taste. Allow everything to heat through.
- Bake Biscuits: While the soup finishes cooking, bake the refrigerated biscuit dough according to the package instructions until golden brown and flaky.
- Serve: Ladle the hot soup into bowls and top with one or two freshly baked biscuits. Garnish with fresh thyme if desired for an added burst of flavor.
Notes
- If you prefer a thinner soup, use 3 cups of heavy cream; for a richer, thicker soup, use 4 cups.
- You can substitute cream cheese with half-and-half or sour cream for a different creamy texture.
- Fresh thyme garnish is optional but adds a lovely aroma and flavor.
- Refrigerated biscuit dough can be substituted with homemade biscuits if preferred.
