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Crock Pot Chicken Pot Pie Soup

A cozy, hands-off comfort meal that combines the familiar flavors of chicken pot pie with the ease of a slow cooker.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie or leftover chicken for convenience.
  • 4 cups chicken broth
  • 2 cups potatoes, diced Cut into uniform pieces for even cooking.
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 medium onion onion, diced
  • 1 cup frozen peas Add these near the end of cooking.
  • 1 cup heavy cream Stir in towards the end of cooking.
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • Salt and pepper to taste Salt and pepper to taste
  • 1 package biscuit dough For topping.

Method
 

Preparation
  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.

Notes

Keep soup cool to room temperature before transferring to airtight containers. Refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat gently.