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Crockpot Chicken Pot Pie Soup

A heartwarming and comforting soup that transforms the classic chicken pot pie into a cozy, creamy dish, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb boneless, skinless chicken breasts, cubed Tender and juicy, they create the soup's hearty base.
  • 1 cup frozen peas Sweet and vibrant, adding a pop of color and nutrition.
  • 1 cup diced carrots Sweet and slightly earthy, they complement the other veggies perfectly.
  • 1 cup diced potatoes (or cauliflower florets for low-carb) Creamy and satisfying, providing that classic pot pie comfort.
  • 4 cups low-sodium chicken broth The foundation of flavor, ensuring a rich broth without overpowering salt.
  • 1 cup heavy cream Creaminess that elevates the soup to indulgent heights.
  • 0.5 cup whole milk For a silky texture that balances the richness of the cream.
  • 2 tbsp unsalted butter Adds a luscious, buttery flavor.
  • 2 cloves garlic, minced Infuses the soup with aromatic goodness.
  • 1 tsp dried thyme Earthy and fragrant, bringing warmth to the dish.
  • 0.5 tsp smoked paprika A hint of smokiness that adds depth and complexity.
  • Salt and freshly ground black pepper, to taste Essential for seasoning.
  • 0.5 cup frozen biscuit dough, cut into 1-inch squares Acts as the 'crust' in this pot pie soup, providing delightful bites.
  • 2 tbsp fresh parsley, chopped (for garnish) Bright and fresh, it finishes off the soup beautifully.

Method
 

Preparation
  1. Begin by cutting your chicken breasts into 1-inch cubes. Season them lightly with salt, pepper, and half of the dried thyme.
  2. Next, dice your carrots and potatoes (or cauliflower if you're opting for a low-carb version). Measure out the frozen peas.
Layer Ingredients
  1. In your slow cooker, layer the seasoned chicken, diced vegetables, and peas.
  2. Pour the low-sodium chicken broth over everything.
Infuse Flavor
  1. In a skillet over medium heat, melt the butter, then add the minced garlic, cooking until fragrant.
  2. Stir this aromatic mixture into the crockpot, along with the remaining thyme, smoked paprika, salt, and pepper.
Slow Cook
  1. Cover your slow cooker and set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  2. You'll know it's done when the chicken is tender and easily shreds with a fork.
Make it Creamy
  1. About 30 minutes before you plan to serve the soup, combine the heavy cream and whole milk in a bowl and whisk them together until smooth.
  2. Pour this creamy mixture into the crockpot and stir to incorporate it into the broth.
Add the Biscuit Dough
  1. Fold in the frozen biscuit squares gently into the soup and allow them to sit for 10-12 minutes.
Serve and Garnish
  1. Finally, ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.

Notes

To elevate the flavor, consider adding a splash of lemon juice just before serving. Feel free to toss in other veggies like green beans or corn for additional nutrition. If you're short on time, use pre-cooked chicken for a quicker meal and adjust the cooking time accordingly.