Description
A creamy, comforting slow cooker chicken pot pie soup packed with tender chicken, vegetables, and rich broth, served with golden biscuits for the ultimate cozy meal.
Ingredients
Scale
- 1.5 pounds diced chicken (boneless, skinless)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup chopped green beans
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 can refrigerated biscuit dough (for serving)
Instructions
- Add diced chicken, carrots, celery, onion, garlic, green beans, peas, corn, thyme, parsley, salt, pepper, and chicken broth into the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours.
- About 30 minutes before the end of cooking, melt butter in a skillet, whisk in flour to make a roux, then slowly add a ladle of soup broth to thin the mixture.
- Stir the roux back into the slow cooker.
- Add the heavy cream and stir. Let cook for the remaining 30 minutes until soup thickens.
- Bake the biscuits according to the package directions while soup finishes cooking.
- Serve soup hot with biscuits on the side or on top.
Notes
- Add frozen veggies closer to the end of cooking to maintain texture.
- Use rotisserie chicken to save prep time.
- To make it gluten-free, replace flour with cornstarch slurry.
- Fresh herbs added at the end can enhance flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 95mg
Keywords: chicken pot pie soup, slow cooker soup, creamy chicken soup, comfort food, crockpot chicken recipes