Description
A comforting and creamy chicken pot pie soup made in a slow cooker, packed with protein and flavor.
Ingredients
Scale
- 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
- In your slow cooker, combine chicken, peas, corn, carrots, celery, potatoes, onions, cream cheese, chicken broth, chicken bouillon, and garlic powder.
- Cover and cook on low for 4-6 hours (chicken should be cooked through and potatoes should be easily pierced with a fork).
- About 30 minutes before serving, shred chicken with two forks and stir in heavy cream and salt and pepper to taste.
- Bake biscuits according to package’s instructions.
- Serve bowls of soup topped with a biscuit or two and fresh thyme if desired.
Notes
For an even creamier soup, use half-and-half instead of heavy cream. Experiment with fresh herbs like thyme or rosemary to elevate the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg