Chicken Pot Pie Soup (Crockpot Creamy Comfort Made Easy)
This Crockpot Chicken Pot Pie Soup is creamy, cozy, and packed with the nostalgic flavors of a homemade classic—without the stress of rolling out pie dough. Let the slow cooker do the work, and enjoy every spoonful with a warm biscuit on top.
Equipment
- Slow Cooker
- Forks (for shredding)
- Baking Sheet (for biscuits)
- Measuring Cups
Ingredients
Soup Base
- 2 boneless skinless chicken breasts
- 1 cup frozen peas or canned, drained
- 1 cup frozen corn or canned, drained
- 1 cup chopped carrots
- 1 celery stalk chopped
- 2 medium potatoes peeled and diced
- 1 small yellow or white onion diced
- 4 oz cream cheese softened
- 4 cups chicken broth
- 1 tbsp chicken bouillon or 1 cube
- 2 tsp garlic powder
- 3 cups heavy cream use 3–4 cups depending on desired richness
To Serve
- 1 tube refrigerated biscuit dough baked according to package
- fresh thyme optional garnish
Instructions
- Add chicken, peas, corn, carrots, celery, potatoes, onion, cream cheese, chicken broth, bouillon, and garlic powder to your slow cooker. Stir gently to combine.
- Cover and cook on low for 4–6 hours until chicken is cooked through and potatoes are fork-tender.
- Remove chicken and shred with two forks. Return shredded chicken to the soup and stir.
- Pour in heavy cream. Stir well and season to taste with salt and pepper. Let cook on low for another 30 minutes.
- While soup finishes, bake the refrigerated biscuit dough according to the package directions until golden.
- Serve soup hot with a warm biscuit on top. Garnish with fresh thyme if desired.
Notes
If you'd like to thicken the soup further, stir in a cornstarch slurry near the end (1 tbsp cornstarch + 2 tbsp water). For a lighter option, use half-and-half instead of heavy cream.
Nutrition
Calories: 420kcalCarbohydrates: 27gProtein: 30gFat: 22gSaturated Fat: 12gCholesterol: 115mgSodium: 980mgPotassium: 730mgFiber: 3gSugar: 5gVitamin A: 580IUVitamin C: 10mgCalcium: 110mgIron: 2.4mg
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