Awesome Crock Pot Chicken Pot Pie Soup
Cozy up with a bowl of this **Awesome Crock Pot Chicken Pot Pie Soup**, a comfort food classic reimagined in soup form! Perfect for busy weeknights, this hearty recipe combines tender shredded chicken, wholesome vegetables like carrots, celery, and potatoes, and a creamy, velvety broth infused with aromatic herbs like thyme and parsley. The slow cooker does all the work, letting the flavors meld as it simmers to perfection. A buttery roux and a touch of heavy cream give this soup its signature richness, while optional flaky biscuits add a pot pie-inspired finish. Ready in about 6-8 hours with minimal prep, this recipe is a crowd-pleaser that's as satisfying as it is simple to make. Ideal for family dinners, this one-pot wonder will quickly become a go-to favorite for cozy, homemade comfort.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 small yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 cup frozen peas
- 2 cups potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tube refrigerated biscuit dough, optional for serving
Instructions
Place the chicken breasts at the bottom of the crock pot.
Add diced onion, carrots, celery, potatoes, and garlic on top of the chicken.
Sprinkle the thyme, parsley, salt, and pepper evenly over the vegetables and chicken.
Pour the chicken broth into the crock pot, ensuring the ingredients are fully submerged.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
Once cooked, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the heavy cream until smooth and thickened.
Pour the cream mixture into the crock pot and stir to combine. Add the frozen peas and mix well.
Cover and cook on high for an additional 20-30 minutes, until the soup thickens slightly.
If using biscuit dough, bake the biscuits according to the package instructions while the soup is finishing.
Serve the soup hot with a biscuit on the side or on top for a classic chicken pot pie effect.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.4 g | ||
| Protein | 221.3 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2537 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
