Slow Cooker Chicken Pot Pie Soup

Introduction

Slow Cooker Chicken Pot Pie Soup is a comforting and hearty dish that brings together the flavors of a classic pot pie in a delicious soup form. This recipe is perfect for those chilly days when you crave a warm and satisfying meal without a lot of fuss. The slow cooker does most of the work, making it an easy and convenient option for busy weeknights or lazy weekends.

Ingredients

Soup:

• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1/4 cup cornstarch
• 2 tablespoons butter

Biscuit Topping:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup cold butter, diced
• 1/2 cup milk

Steps

1. In a slow cooker, combine chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
2. In a small bowl, mix cornstarch with a few tablespoons of the hot broth from the slow cooker until smooth. Stir the cornstarch mixture back into the soup along with the peas and heavy cream. Cover and cook on high for an additional 30 minutes or until the soup has thickened.
3. In a medium bowl, whisk together flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
4. Drop spoonfuls of the biscuit dough onto the hot soup. Cover and cook on high for another 30-45 minutes, or until the biscuits are cooked through.
5. Serve the Slow Cooker Chicken Pot Pie Soup hot and enjoy!

Variations

You can customize this Slow Cooker Chicken Pot Pie Soup to suit your preferences. Here are some ideas:

• Substitute chicken with turkey for a variation on traditional pot pie flavor.
• Add diced potatoes or butternut squash for extra heartiness.
• Use different herbs like parsley, sage, or tarragon for a unique twist.
• Top the soup with shredded cheese or crispy bacon for added flavor.

Tips

• For a thicker soup, mix more cornstarch with water before adding it to the slow cooker.
• You can use store-bought biscuit dough if you’re short on time.
• Feel free to add more vegetables like mushrooms, bell peppers, or green beans to the soup.
• If you prefer a creamier soup, increase the amount of heavy cream or add a splash of milk.

Conclusion

Slow Cooker Chicken Pot Pie Soup is a versatile and comforting dish that is sure to become a family favorite. With its rich flavors and hearty ingredients, this soup is perfect for any occasion, whether it’s a cozy night in or a gathering with friends. The convenience of the slow cooker makes this recipe a go-to option for busy cooks looking for a satisfying meal without a lot of effort. Try this recipe today and enjoy the warmth and comfort of a classic pot pie in a delightful soup form!

FAQs

Can I freeze the leftovers?

Yes, you can freeze the Slow Cooker Chicken Pot Pie Soup for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Can I use bone-in chicken for this recipe?

While boneless, skinless chicken breasts are recommended for this recipe, you can use bone-in chicken if preferred. Just remove the bones before serving.

Can I make this soup vegetarian?

Yes, you can make a vegetarian version of this soup by omitting the chicken and using vegetable broth instead of chicken broth. Add extra vegetables like mushrooms, spinach, or zucchini for a delicious meat-free option.