Slow Cooker Chicken Pot Pie Soup

Here’s Why This Recipe Works

The perfect comfort food — Weird take: I love the cold, gray days where things like crockpot soups are happening on the regular. The great thing about living in a place like Utah where you have four distinct seasons is that by the time you are really sick of one type of weather, a new one comes in and before long you are missing the last season. So I’m just letting myself soak up this sweatpants and slow cooker soup season while it lasts because I know it won’t be around too long.

So easy — This slow cooker chicken pot pie soup is so easy. You seriously pour almost every ingredient into the slow cooker, cook, then shred the chicken and add the heavy cream at the end. Use refrigerator biscuits to top the soup and dig in! 

Slow cooker — Nothing beats a slow cooker, especially during those cold winter months. You set it and forget it and it’s such an easy clean up! 

Sneak in veggies — If you’ve got veggie haters in your house, this is a great way to get them to love their peas, corn, and carrots, and if you already love veggies then you’ll be extra crazy about this easy slow cooker chicken pot pie soup! In fact, adding veggies to soups and stews is one of the few ways I used to be able to sneak veggies into my kids’ diet. They don’t seem to be bothered by seeing carrots in a slow cooker chicken soup but ask them to eat a carrot — no way!

Ingredients

• Boneless Skinless Chicken Breasts — I think boneless, skinless chicken breasts work the best in this dish because you can easily just shred them and put them right back into the slow cooker. Chicken thighs would be good in this recipe too. 
• Frozen Peas — Add frozen peas or use a can of drained canned peas if that’s what you prefer. 
• Frozen Yellow Corn — I prefer frozen yellow corn but you can also use a can of drained, canned corn too if you like.   
• Carrots and Celery — Dice carrots and celery before putting into the slow cooker. 
• Potatoes — Peel and dice the potatoes before adding to the slow cooker. You can leave the skin on if you want. I like to use a red or yellow potato but russet is yummy as well. 
• Yellow or White Onion — Either type of onion is good in this slow cooker chicken pot pie soup. 
• Cream Cheese — Adding cream cheese at room temperature helps the cream cheese to break down and integrate with the soup easier. If you put it in the cold it will remain a brick for longer than you like. 
• Chicken Broth — I use low sodium chicken broth and add salt later to taste.  
• Chicken Bouillon — Add chicken bouillon to taste or use one bouillon cube. 
• Garlic Powder — A little bit of garlic powder goes a long way to making this dish tasty. 
• Heavy Cream — I like the soup to be a bit more soupy so I add heavy cream but you can also use soup (see note below). 
• Refrigerated Biscuit Dough — Bake the refrigerated biscuits as directed.

Here’s How You Make It

1. First, add to your slow cooker all of the ingredients but the heavy cream. Cover the slow cooker and cook the soup on low for 4-6 hours. You’ll know it’s done when chicken is cooked through and the potatoes can be easily pierced with a fork. (photo 1)
2. About 30 minutes before serving the soup, take the chicken out and shred it with two forks and then stir in the heavy cream and add salt and pepper to taste. (photo 2-3)
3. Bake the biscuits according to the package’s instructions. (not pictured)
4. To serve: ladle the soup into bowls and top each with a biscuit (or two) and fresh thyme if desired. (photo 4)

Expert Tips & Tricks

• For a thicker soup, the heavy cream can be replaced with two cans of cream of chicken or cream of mushroom soup.
• This soup will keep in the fridge for up to 5 days or for up to 6 months in the freezer in a sealed, freezer-safe container.