Chicken Pot Pie Soup
A comforting, creamy soup that offers all the flavors of classic chicken pot pie in a cozy, easy-to-make version perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy-Free Option Available, Gluten-Free
Ingredients
- 1 lb chicken breasts
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 cups biscuit dough (optional, for topping)
Instructions
- Combine Ingredients: In a slow cooker, combine the chicken breasts, chicken broth, carrots, celery, potatoes, peas, onion, garlic, thyme, and rosemary.
- Season: Add salt and pepper according to your taste preference.
- Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker, shred them with two forks, and return the chicken to the pot.
- Finish with Cream: Stir in the heavy cream and cook for an additional 30 minutes on low.
- Prepare Biscuits: If using, bake the biscuit dough according to the package instructions and serve it on top of the soup.
Notes
For a dairy-free option, substitute heavy cream with coconut milk or a non-dairy cream alternative. You can also customize with your favorite vegetables or proteins.