Introduction: There’s something magical about the combination of creamy broth, tender chicken, and hearty vegetables, all nestled together in a comforting soup. Slow Cooker Chicken Pot Pie Soup brings all the flavors of a classic chicken pot pie into an easy, no-fuss soup form. With the help of your slow cooker, this delicious, cozy meal practically makes itself. The rich, creamy base and the addition of biscuit topping (or a crusty bread side) transform this dish into the ultimate comfort food—perfect for any chilly day or when you’re craving something warm and filling.
Ingredients:
2 lbs boneless, skinless chicken breasts or thighs
4 cups chicken broth (or vegetable broth for a lighter version)
2 cups diced potatoes (peeled or unpeeled, based on preference)
1 cup carrots, diced
1 cup frozen peas
1 medium onion, chopped
3 cloves garlic, minced
1 1/2 cups heavy cream or half-and-half
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 tablespoons butter
1 package refrigerated biscuit dough (optional, for topping)
Instructions:
Prepare the soup base: Place the chicken breasts, chicken broth, diced potatoes, carrots, peas, onion, and garlic into the slow cooker. Sprinkle the thyme, sage, salt, and pepper over the top. Stir to combine.
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