Crock Pot Chicken Pot Pie Soup
Creamy, comforting, and perfect for a weeknight dinner on a chilly winter night, this Crockpot chicken pot pie soup will have you coming back for seconds. Soft, juicy chicken teams up with aromatic herbs and lots of veggies in a rich, creamy broth that gets topped with a crispy and flaky biscuit- this one’s truly a hug in a bowl.
Servings: 8
Calories: 509kcal
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!
Notes
- To speed things up, you can chop the veggies in advance and store them in an airtight container.
- Crush the dried herbs slightly before you add them to the soup. This helps release their aromatic oils, and your soup will have a much better flavor.
- Remember to add the sour cream and heavy cream towards the end of the cooking time. This will prevent them from curdling.
- Stick to the package instructions when baking the refrigerated biscuit dough. This will ensure they’re perfectly golden and crisp.
- If you want to have a thicker soup, prepare a simple slurry made using a 1:1 mixture of flour and cold water, and pour this slurry into the soup during the last 30 minutes of cooking.
- Add in other mix-ins like cooked quinoa, pearl barley, and even some wild rice to bulk up the soup and make it more nutritious.
Nutrition
Calories: 509kcal | Carbohydrates: 36g | Protein: 24g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 370mg | Potassium: 1104mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5351IU | Vitamin C: 36mg | Calcium: 348mg | Iron: 8mg