Crockpot Chicken Pot Pie Soup

When the weather turns chilly and the days grow shorter, there’s nothing quite like a warm bowl of soup to evoke feelings of comfort and nostalgia. Among the myriad of soup recipes, chicken pot pie soup stands out as a quintessential favorite, marrying the heartiness of a classic chicken pot pie with the slurpable goodness of a soup. This Cozy Crockpot Chicken Pot Pie Soup takes the beloved elements of its namesake dish—tender chicken, vibrant vegetables, a creamy broth, and comforting biscuit dough—and combines them into an easy, slow-cooked masterpiece that’s perfect for family dinners or gatherings with friends.

Discover the ultimate comfort food with this Cozy Crockpot Chicken Pot Pie Soup! Perfect for chilly evenings, this soup combines tender chicken, vibrant vegetables, and a creamy broth, all slow-cooked to perfection. With minimal prep, you can set it and forget it, making it a convenient choice for busy lifestyles. The finishing touch? Fluffy biscuit dough that adds heartiness to each bowl. Warm your home and your heart with this delicious recipe that's sure to become a family favorite this season!

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Ingredients

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1 medium onion, diced

3 cloves garlic, minced

1 cup potatoes, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

½ teaspoon black pepper

1 cup heavy cream

¼ cup all-purpose flour (optional, for thickening)

1 cup biscuit dough (store-bought or homemade)

Instructions

Prep the Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot. They will cook down into tender pieces.

Add Vegetables: Layer the diced carrots, celery, onion, potatoes, and frozen peas over the chicken. Sprinkle the minced garlic on top.

Season: Add the dried thyme, dried rosemary, salt, and black pepper to the mix. Pour in the chicken broth to cover the ingredients.

Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and shred easily.

Shred Chicken: About 30 minutes before serving, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the soup.

Thicken the Soup: In a separate bowl, whisk together the heavy cream and flour (if using). Gradually stir this mixture into the soup to thicken it. Cook on high for an additional 30 minutes, allowing the flavors to meld.

Add Biscuit Dough: About 15 minutes before serving, drop spoonfuls of biscuit dough on top of the soup. Close the lid and let the dough steam, cooking until the biscuits are fluffy and cooked through.

Serve: Once the biscuits are done, ladle the warm soup into bowls, ensuring each serving has pieces of biscuit and chicken. Enjoy the comforting aroma and flavors of this scrumptious dish!

Prep Time, Total Time, Servings:

20 minutes | 7 hours | 6 servings