Chicken Pot Pie Soup
A warm, comforting soup that captures the flavors of chicken pot pie without the crust, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 435 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free (with optional adjustments)
Ingredients
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 1 cup biscuit dough (optional for topping)
Instructions
- Combine ingredients: In a slow cooker, mix together the diced chicken, carrots, celery, onion, chicken broth, garlic powder, thyme, salt, and pepper.
- 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 the vegetables are tender.
- Add cream and peas: About 30 minutes before serving, stir in the heavy cream and frozen peas.
- Optional biscuit topping: If using, place biscuit dough on top of the soup and cook for an additional 30 minutes, until the dough is fluffy and golden.
- Serve: Ladle the chicken pot pie soup into bowls and enjoy hot with your favorite bread for dipping.
Notes
The chicken broth creates a rich base, while the heavy cream adds a luxuriously creamy texture. For a lighter option, you can use low-fat milk instead of cream.
Find it online: https://dishvela.com/chicken-pot-pie-soup-recipe/