Slow Cooker Creamy Chicken Pot Pie Soup with Biscuits
Cozy Up with Slow Cooker Creamy Chicken Pot Pie Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? We think not! And when that soup tastes just like chicken pot pie… well, that’s a whole new level of cozy. This Slow Cooker Creamy Chicken Pot Pie Soup is the perfect blend of classic flavors and effortless convenience. Forget spending hours over a hot stove – your slow cooker does all the work, leaving you with a deliciously creamy, comforting soup that the whole family will adore.
This recipe captures all the best parts of chicken pot pie – tender chicken, hearty vegetables, and a rich, creamy sauce – without the need for a flaky crust (though we highly recommend topping it with biscuits – see the instructions!). It’s perfect for busy weeknights, potlucks, or anytime you’re craving a comforting meal.
What makes this recipe special?
- Effortless: Seriously, dump the ingredients in the slow cooker and let it work its magic! Minimal prep and cleanup.
- Flavorful: The combination of herbs and spices creates a truly authentic chicken pot pie flavor.
- Creamy & Comforting: The heavy cream and flour create a luxuriously creamy texture that will warm you from the inside out.
- Family-Friendly: This soup is a guaranteed crowd-pleaser, even for picky eaters.
Tips for the Best Soup:
- Chicken: You can use fresh or frozen chicken breasts. If using frozen, no need to thaw – just add them directly to the slow cooker.
- Vegetables: Feel free to swap out the frozen mixed vegetables for your favorites. Peas, carrots, green beans, and corn all work well.
- Herbs & Spices: Don’t be afraid to adjust the seasonings to your liking. A pinch of thyme or a dash of paprika can add extra flavor.
- Biscuits: While optional, biscuits are highly recommended for topping this soup. They add a delightful textural contrast and soak up all the creamy goodness.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! You can prepare the soup up to 24 hours in advance and store it in the refrigerator. Just give it a good stir before reheating.
Q: Can I use a different type of cream?
A: While heavy cream provides the richest flavor and texture, you can substitute half-and-half or even milk. Keep in mind that the soup will be less creamy.
Q: Can I add potatoes to this soup?
A: Yes! Add about 1-2 cups of diced potatoes to the slow cooker along with the other ingredients.
Q: Is this soup gluten-free?
A: This recipe is not naturally gluten-free due to the flour used to thicken the soup. You can substitute a gluten-free all-purpose flour blend or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) as a thickening agent.
Get ready to enjoy a bowl of pure comfort! This Slow Cooker Creamy Chicken Pot Pie Soup is a guaranteed winner.
Slow Cooker Creamy Chicken Pot Pie Soup
Ingredients
- 1 each boneless skinless chicken breast fresh or frozen
- 4 cups chicken broth
- 1 each yellow onion chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp dried parsley
- 1/2 tsp black pepper
- 1/4 tsp dried sage
- 1 each bay leaf
- 12 oz frozen mixed vegetables bag
- 1 1/2 cups heavy cream 1 pint
- 1/3 cup all purpose flour
Instructions
- Combine the chicken breast, chicken broth, onion, garlic, salt, black pepper, dried parsley, dried sage, and bay leaf in your slow cooker.
- Cook on LOW for 7 hours.
- Remove the bay leaf and discard.
- Remove the chicken and shred with a fork. Return chicken to crock pot.
- Add in the frozen mixed vegetables.
- In a medium bowl, whisk together the heavy cream and flour until fully combined.
- Mix the cream mixture into the soup until fully combined.
- Cover and cook on LOW for 1 more hour.
- Top with Biscuits and enjoy.
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