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: 879 kcal, Carbohydrates: 67 g, Protein: 13 g, Fat: 64 g, Saturated Fat: 33 g, Cholesterol: 185 mg, Sodium: 1439 mg, Potassium: 910 mg, Fiber: 5 g, Sugar: 8 g, Vitamin A: 5207 IU, Vitamin C: 38 mg, Calcium: 169 mg, Iron: 4 mg
