Crock Pot Chicken Pot Pie Soup

why make this recipe

Crock Pot Chicken Pot Pie Soup is a cozy, hands-off comfort meal that combines the familiar flavors of chicken pot pie with the ease of a slow cooker. It’s perfect for busy weeknights, chilly days, or when you want a hearty, family-friendly dish with minimal fuss.

introduction

This slow-cooked soup delivers tender shredded chicken, soft potatoes and vegetables, and a creamy, savory broth topped with flaky biscuits. The crock pot does the heavy lifting — you get deep, developed flavors and a satisfying texture without standing over the stove.

how to make Crock Pot Chicken Pot Pie Soup

Use the slow cooker to meld flavors slowly and keep the chicken incredibly tender. The process is straightforward: combine your base ingredients in the crock pot, cook low and slow, stir in cream and peas near the end, and finish with warm biscuits on top.

Ingredients :

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 2 cups potatoes, diced
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 onion, diced
• 1 cup frozen peas
• 1 cup heavy cream
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Biscuit dough (for topping)

Directions :

1. In a crock pot, add chicken broth, cooked chicken, potatoes, carrots, celery, onion, and thyme.
2. Cook on low for 6-8 hours or high for 4-5 hours.
3. About 30 minutes before serving, stir in the frozen peas and heavy cream.
4. Season with garlic powder, salt, and pepper.
5. Prepare biscuit dough as per instructions and bake according to package directions or until golden brown.
6. Serve the soup hot and top with flaky biscuits.
   
   

how to serve Crock Pot Chicken Pot Pie Soup

Ladle soup into warm bowls and top each serving with a biscuit — either whole or split and placed on top to soak up the broth. Garnish with chopped fresh parsley or a sprinkle of black pepper. Serve with a simple green salad for a complete meal.

how to store Crock Pot Chicken Pot Pie Soup

Cool soup to room temperature, then transfer to airtight containers. Refrigerate for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. When reheating, gently warm on the stove over medium-low heat and stir in a splash of broth or cream if it thickened too much.

tips to make Crock Pot Chicken Pot Pie Soup

• Use cooked rotisserie chicken or leftover roasted chicken to save time.
• Cut potatoes into uniform pieces so they cook evenly.
• Add the cream late to prevent curdling and to keep a smooth, rich texture.
• If your biscuits cook faster than the soup, warm them just before serving rather than early.
• For a lighter version, substitute half-and-half or whole milk for the heavy cream (note: slightly thinner texture).

variation (if any)

• Make it gluten-free by using gluten-free biscuit dough.
• Add corn or swap peas for mixed vegetables.
• For an herby twist, add a bay leaf during cooking and remove before serving.
• For extra richness, stir in a tablespoon of butter at the end.

FAQ

Q: Can I use frozen chicken?
A: Yes — thaw it first or increase cooking time and ensure it reaches safe temperature before serving.

Q: Can I skip the biscuits?
A: Absolutely. The soup stands well on its own and can be served with crusty bread or crackers.

Q: Can I thicken the soup?
A: If you prefer a thicker soup, whisk 1-2 tablespoons of cornstarch with cold water and stir into the soup during the last 10-15 minutes of cooking, or mash a few potato pieces in the pot.

Conclusion

For another tested slow cooker version and recipe inspiration, see Slow Cooker Chicken Pot Pie Soup – Creme De La Crumb.