Crockpot Chicken Pot Pie Soup

Chicken pot pie is a classic dish that has been beloved for generations. It combines tender chicken, a medley of vegetables, and a rich sauce all encased in a flaky pie crust. However, the process of making a traditional pot pie can be time-consuming, requiring you to make the crust from scratch or bake it in the oven. That’s where the beauty of Crockpot Chicken Pot Pie Soup comes in. It captures the essence of that beloved dish while simplifying the preparation and cooking process.

When autumn arrives, nothing beats a warm bowl of Crockpot Chicken Pot Pie Soup. This comforting dish brings back memories of cozy family dinners filled with laughter and delicious aromas. With tender chicken, vibrant veggies, and a creamy broth, it simplifies the traditional pot pie into an effortless soup. Just toss the ingredients into your slow cooker and let the flavors meld together for a soul-warming meal that's perfect on chilly evenings.

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Ingredients

1 lb boneless, skinless chicken breasts

1 cup carrots, diced

1 cup celery, diced

1 cup yellow potatoes, diced

1 cup frozen peas

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup biscuit dough (store-bought or homemade)

Fresh parsley, for garnish

Instructions

Prep the Ingredients: Start by prepping all your vegetables. Dice the carrots, celery, potatoes, and onion, and mince the garlic. Set aside.

Add to Crockpot: In your crockpot, place the chicken breasts at the bottom. Then, add in the diced carrots, celery, potatoes, diced onion, and minced garlic.

Season and Pour: Sprinkle the thyme, rosemary, garlic powder, salt, and pepper over the veggies and chicken. Pour the chicken broth over everything in the crockpot.

Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked and tender.

Shred the Chicken: Once cooked, remove the chicken breasts from the crockpot, shred them using two forks, and return the shredded chicken to the pot.

Add Cream and Peas: Stir in the heavy cream and frozen peas. Mix well to combine.

Prepare Biscuit Dough: In the last hour of cooking, prepare your biscuit dough according to the package instructions (or your favorite homemade recipe). Roll into small balls or drop spoonfuls into the soup.

Finish Cooking: Cover the crockpot again and let it cook for an additional 30-40 minutes or until the biscuit dough is cooked through.

Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

Prep Time, Total Time, Servings: 20 minutes | 7-8 hours | 6 servings