Crock Pot Chicken Pot Pie Soup
Experience the ultimate comfort with this Crock Pot Chicken Pot Pie Soup. Tender chicken, vibrant veggies, and aromatic herbs come together in a velvety broth topped with golden, flaky biscuit dough. It’s the perfect easy dinner recipe for chilly days, promising a taste of coziness in every bite!
Ingredients
- 1 cup yellow onion (diced)
- 1½ cup carrot (diced)
- 1 cup celery (diced)
- 2 medium boneless, skineless chicken breasts
- 1 can peas (drained)
- 1 can whole kernel corn (drained)
- 3 tsp garlic (minced)
- 4 cups low sodium chicken broth
- 3 medium Yukon gold potatoes (diced)
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 bay leaf
- ¾ cup sour cream
- 2 cups heavy cream
- 1 (16 oz) refrigerated biscuit dough (I used 8 count Pillsbury Grands)
Instructions
- In a 6-quart slow cooker add onion, carrots, and celery to the bottom. Place the chicken breasts on top.
- Add peas, corn, garlic, chicken broth, potatoes, salt, pepper, thyme, rosemary and bay leaf.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- 30 minutes before cooking time is through. Remove chicken and shred with two forks. Add back into the slow cooker with sour cream and heavy cream. Mix until well combined. Cover and continue to cook for 30-minutes.
- Bake your biscuits per the instruction on the packaging.
- Serve while hot with a biscuit on top and enjoy!
Nutrition
Calories: 509kcalCarbohydrates: 36gProtein: 24gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 116mgSodium: 370mgPotassium: 1104mgFiber: 6gSugar: 7gVitamin A: 5351IUVitamin C: 36mgCalcium: 348mgIron: 8mg
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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