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Slow Cooker Chicken Pot Pie Soup Recipe

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4.3 from 88 reviews

This Slow Cooker Chicken Pot Pie Soup offers all the comforting flavors of classic chicken pot pie in a warm, hearty soup form. Packed with tender chicken, fresh vegetables, and a creamy broth, it’s perfect for a cozy meal. The recipe uses a slow cooker for an easy, hands-off approach, and refrigerated biscuits add a delicious, flaky topping when served.

  • Total Time: 6 hours 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 small onion, chopped (white or yellow)
  • 1 cup carrots, diced (about 2 large carrots)
  • 3-4 stalks celery, chopped
  • 3 cups Yukon potatoes, small dice
  • 1 cup fresh green beans, trimmed and chopped into 1″ pieces
  • 1 cup yellow corn, fresh or frozen
  • 1 cup petite peas, frozen
  • 3 cloves garlic, minced

Protein

  • 3 boneless skinless chicken breasts

Liquids and Seasonings

  • 4 cups chicken broth
  • 2 (10 1/2 oz.) cans cream of chicken condensed soup
  • 1 Tbsp chicken bouillon base (or 1 bouillon cube)
  • 1 Tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 1/2 tsp poultry seasoning
  • Freshly ground pepper, to taste

Other

  • 1 tube refrigerated biscuits

Instructions

  1. Prepare Ingredients: Chop the onion, dice the carrots and Yukon potatoes, chop celery stalks, trim and cut the green beans, and mince the garlic cloves. Ensure all vegetables are ready for slow cooking.
  2. Layer Ingredients in Slow Cooker: Place the chopped onion, carrots, celery, potatoes, green beans, corn, peas, and garlic into the slow cooker. Add the boneless skinless chicken breasts on top of the vegetables.
  3. Add Liquids and Seasonings: Pour in the chicken broth, then add the two cans of condensed cream of chicken soup. Sprinkle the chicken bouillon base or cube, kosher salt, poultry seasoning, and freshly ground pepper over the mixture. Finally, add the apple cider vinegar and stir gently to combine.
  4. Cook the Soup: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
  5. Shred the Chicken: Remove the chicken breasts from the slow cooker, shred them using two forks, then return the shredded chicken back into the pot. Stir to combine evenly throughout the soup.
  6. Prepare Biscuits: Open the tube of refrigerated biscuits, then bake them according to the package directions, typically in a preheated oven at 350°F (175°C) for about 10-12 minutes until golden brown and fluffy.
  7. Serve: Ladle the hot soup into bowls and serve with warm freshly baked biscuits on the side or broken into the soup as a topping.

Notes

  • You can use homemade cream of chicken soup as a substitute to reduce preservatives.
  • Adjust the seasoning to taste, especially if your chicken broth or bouillon has added salt.
  • For a lower calorie option, substitute biscuits with whole grain crackers or omit them entirely.
  • If you prefer a thicker soup, mix a tablespoon of flour or cornstarch with cold water and stir into the soup about 30 minutes before finishing cook time.
  • Leftover soup keeps well refrigerated for 3-4 days and can be frozen for up to 2 months.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 6 hours 30 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://allyumcooks.com/slow-cooker-chicken-pot-pie-soup-recipe/