Chicken pot pie is a classic dish known for its hearty and satisfying nature. Traditionally, it consists of tender chunks of chicken, vibrant vegetables, and herbs cooked in a creamy sauce, all encased within a flaky pastry crust. This chicken pot pie soup recipe takes this iconic dish and offers a convenient twist by using your slow cooker and some Pillsbury biscuits to turn it into soup!
Making chicken pot pie soup in the slow cooker is hands down the best way to do it. The slow-cooking process combines the flavors, making deliciously tender chicken and a flavorful filling packed with nutritious vegetable flavor. And it’s easy to make with no complicated cooking steps! Just add the ingredients to the crock pot and let them cook low and slow. Add baked biscuits to the top of each bowl, and you’ve got a unique twist on a classic!
Serve up this easy crock pot chicken soup whenever you’re craving comfort food, especially during the cooler months. A warm, comforting bowl of soup with a flaky biscuit on top is just what you need. Whether enjoyed as a hearty lunch or a satisfying dinner, this soup is a go-to dinner recipe!
WHY YOU’LL LOVE THIS RECIPE
- With the convenience of a slow cooker, this recipe transforms simple ingredients into a gourmet meal with minimal effort.
- Indulge in a soup with tender chicken, vibrant vegetables, and a velvety broth, delivering the familiar flavors of classic comfort food.
- Enjoy the rich taste of a traditional chicken pot pie with the added advantage of not having to make a pie crust from scratch!
- Perfectly suited for colder months, this soup is both cozy, warming, and nourishing!
INGREDIENTS YOU’LL NEED
- Soup Vegetables (Carrot, celery, onion) - These aromatic vegetables create the flavorful base of the soup, providing a medley of textures and tastes that enhance the overall richness of the dish.
- Chicken Breast - Infuses the soup with a hearty protein element, offering a satisfying and savory bite in every spoonful.
- Canned Peas - Adds a burst of vibrant color and a touch of sweetness to the soup.
- Canned Corn - The sweet and juicy kernels of corn contribute a delightful crunch and a natural sweetness.
- Minced Garlic - Brings depth and complexity to the soup's flavor profile.
- Low Sodium Chicken Broth - Serves as the savory foundation of the soup, infusing all the ingredients with a rich chicken taste.
- Yukon Potatoes - Adds a hearty and starchy element to the soup, enhancing its overall thickness.
- Seasonings (Salt, pepper, thyme, rosemary, bay leaf) - These seasonings combine to create a blend of aromas and tastes, elevating the soup's depth of flavor.
- Sour Cream & Heavy Cream - This combination imparts a luxurious and creamy texture to the soup, enhancing its velvety consistency.
- Biscuits (Pillsbury Grands) - Crowns the soup with a golden, flaky topping, delivering a delightful crunch and a touch of indulgence.
HOW TO MAKE CHICKEN POT PIE SOUP IN THE CROCK POT
Prepare the vegetables: Wash and chop the soup vegetables, then layer them into the bottom of the crock pot. Add the chicken breasts on top.
Add remaining ingredients: On top of the chicken, add the peas, corn, garlic, chicken broth, potatoes, salt, pepper, thyme, rosemary and bay leaf.
Cover and cook: Add the lid to the top and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Shred the chicken: 30 minutes before cooking time is through. Remove chicken and shred with two forks. Add back into the slow cooker with sour cream and heavy cream. Mix until well combined. Cover and continue to cook.
Add biscuits and serve: Bake the biscuits per the instructions on the packaging. Serve while hot with a biscuit on top and enjoy!
- Chop the soup vegetables (carrot, celery, onion) in advance and store them in an airtight container. This makes assembling the soup a breeze when you're ready to cook.
- For a more pronounced herbal flavor, crush the dried thyme and rosemary slightly before adding them to the soup. This helps release their aromatic oils.
- To prevent curdling, add the sour cream and heavy cream towards the end of the cooking time, allowing them to incorporate smoothly without separating.
- Bake the refrigerated biscuit dough separately according to package instructions. This ensures the biscuits stay perfectly crisp and golden, serving as a delightful finishing touch.
- If you prefer a thicker soup, you can create a slurry by mixing a tablespoon of flour with a tablespoon of cold water. Stir this mixture into the soup during the last 30 minutes of cooking to thicken the broth.
STORING & FREEZING
Storing: Transfer cooled soup to an airtight container and refrigerate it for up to 3-4 days. When reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to ensure even heating. If the soup has thickened during refrigeration, you can adjust the consistency by adding a splash of chicken broth.
Freezing: Portion cooled soup into individual servings or family-sized portions, leaving some space at the top of the containers to account for expansion during freezing. Seal the containers tightly with lids or plastic wrap. Alternatively, you can use freezer-safe resealable bags, removing as much air as possible before sealing. Label each container with the date. The soup can be frozen for up to 2-3 months. Let the soup thaw overnight in the fridge before reheating and adding freshly baked biscuits.
Yes, bone-in chicken can be used; however, boneless chicken breasts are recommended for quicker and more even cooking in the slow cooker. If using bone-in chicken, ensure it reaches the safe internal temperature of 165°F (74°C) before shredding.
You can replace heavy cream with half-and-half or whole milk for a lighter version of the soup. Keep in mind that the texture and richness might be slightly different, but it's a great way to reduce the overall calorie content.
Use a gluten-free all-purpose flour or cornstarch to thicken the soup. Also, choose gluten-free refrigerated biscuit dough or omit the biscuits altogether and serve the soup as a gluten-free option.
Yes, you can substitute frozen vegetables for the canned ones. Just be sure to thaw and drain them before adding to the slow cooker to prevent excess moisture in the soup.
Crock Pot Chicken Pot Pie Soup
Your Favorite Slow Cooker
- 1 cup yellow onion (diced)
- 1½ cup carrot (diced)
- 1 cup celery (diced)
- 2 medium boneless, skineless chicken breasts
- 1 can peas (drained)
- 1 can whole kernel corn (drained)
- 3 tsp garlic (minced)
- 4 cups low sodium chicken broth
- 3 medium Yukon gold potatoes (diced)
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 bay leaf
- ¾ cup sour cream
- 2 cups heavy cream
- 1 (16 oz) refrigerated biscuit dough (I used 8 count Pillsbury Grands)
In a 6-quart slow cooker add onion, carrots, and celery to the bottom. Place the chicken breasts on top.
Add peas, corn, garlic, chicken broth, potatoes, salt, pepper, thyme, rosemary and bay leaf.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
30 minutes before cooking time is through. Remove chicken and shred with two forks. Add back into the slow cooker with sour cream and heavy cream. Mix until well combined. Cover and continue to cook for 30-minutes.
Bake your biscuits per the instruction on the packaging.
Serve while hot with a biscuit on top and enjoy!
If you're tired of the same old dinner routine, you're in luck! Chef Ryan loves to create meals that are sure to impress your entire family. Whether you're a busy parent of just looking for an easy and delicious meal.