Slow Cooker Chicken Pot Pie Soup

There’s something about chicken pot pie that just warms the soul. It’s a timeless classic, a dish that whispers of home and comfort. And if you’re anything like me, you crave those comforting flavors in a convenient, hearty soup form. That’s where this Slow Cooker Chicken Pot Pie Soup comes into play.

Imagine coming home to the aroma of a rich, creamy broth bubbling away in your slow cooker, filled to the brim with tender chunks of chicken, hearty potatoes, sweet peas, carrots, corn, celery, and onions. Each spoonful is a symphony of flavors, reminiscent of that beloved pot pie, but with the ease of a one-pot wonder.

The beauty of this recipe lies not only in its comforting taste but also in its versatility. Got some leftover turkey from the holidays? Toss it in. Craving something heartier? Swap the chicken for beef. The possibilities are as endless as your imagination.

Now, you might be wondering, how does one store such a delectable creation? Fear not, fellow home cook! Simply transfer any leftovers into an airtight container and pop it into the refrigerator. It’ll keep for a few days, ready to be reheated whenever hunger strikes.

So, dust off that slow cooker, gather your ingredients, and get ready to cozy up with a bowl of this Slow Cooker Chicken Pot Pie Soup. It’s comfort food at its finest, made with love and perfect for any occasion.

Serve this with some broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread . Add in a garden fresh salad and what a perfect meal.

Slow Cooker Chicken Pot Pie Soup

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Slow Cooker Chicken Pot Pie Soup – Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, peas, carrots, corn, celery and onions in every single bite. This is also great with leftover turkey or beef.

• Author: Creme de la Crumb
• Prep Time: :15
• Cook Time: 6:00
• Total Time: 6:15
• Yield: 6 1x
• Category: Soup
• Method: Slow Cooker

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 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 (see note)
• 1 tube refrigerated biscuit dough

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Instructions

1. In your slow cooker combine chicken, peas, corn, carrots, celery, potatoes, onions, cream cheese, chicken broth, chicken bouillon, and garlic powder.
2. Cover and cook on low for 4-6 hours. (Chicken should be cooked through and potatoes should be easily pierced with a fork)
3. About 30 minutes before serving shred chicken with two forks and stir in heavy cream and salt and pepper to taste.
4. Bake biscuits according to package’s instructions.
5. Serve bowls of soup topped with a biscuit or two and fresh thyme if desired.

Notes

• For a thicker soup, 2 cups of heavy cream can be replaced with two cans of cream of chicken or cream of mushroom soup.