Slow Cooker Chicken Pot Pie Soup
Slow cooker chicken pot pie soup is an easy, creamy, and flavorful soup you'll want to make all year round. A delicious twist on a comforting classic!
Servings: 6 servings
Ingredients
- 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
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 a thicker soup, 2 cups of heavy cream can be replaced with two cans of cream of chicken or cream of mushroom soup.
Nutrition
Calories: 879kcal | Carbohydrates: 67g | Protein: 13g | Fat: 64g | Saturated Fat: 33g | Cholesterol: 185mg | Sodium: 1439mg | Potassium: 910mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5207IU | Vitamin C: 38mg | Calcium: 169mg | Iron: 4mg
