Slow Cooker Chicken Pot Pie Soup

This easy, healthy Slow Cooker Chicken Pot Pie Soup recipe comes together with minimal effort on your part, thanks to your crockpot!

I am a huge lover of chicken pot pie! I could eat it everyday and never tire of it! That said, a classic pot pie is not very kind to my waistline. Delicious as it is, pie crust is not exactly healthy or low calorie. So as much as I would love to eat it often, it ends up being a treat meal every so often.

While a classic pie isn’t healthy, making it in soup form is definitely a healthy option! No buttery crust needed. That creamy, delicious filling is still a hit and when served with hot biscuits, it is just as deliciously satisfying!

I’ve included my recipe for homemade biscuits in this recipe because I highly recommend whipping them up and serving them alongside the soup! It makes for a wonderful comfort meal!

How to make Slow Cooker Chicken Pot Pie Soup

To make this soup, you will need:

• 2 chicken breasts
• 4 cups chicken broth
• 1/4 onion, diced
• 1 celery stalk, chopped
• 1 potato, diced
• 3 carrots, diced
• 1 cup peas
• 1 cup corn kernels
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• 1 cup milk
• 3 tablespoons cornstarch

Simple Biscuits

• 1 1/2 cups flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon cream of tartar
• 1/3 cup cold butter, chopped
• 1 egg
• 1/2 cup milk

Place chicken breast and remaining soup ingredients except for milk and cornstarch in the slow cooker. Cook on low for 8 hours. Remove chicken and shred. Return to pot.

Whisk milk and cornstarch together and place in a saucepan. Heat on high, whisking until it begins to thicken. Add a cup of broth from the slow cooker and continue whisking. Add the thickened milk into the slow cooker and stir everything together.

Ladle into bowl and top with a biscuit.

Simple Biscuits

Preheat oven to 450F. Line a baking sheet with parchment paper.

Add the flour, salt, baking powder and cream of tartar in a food processor and pulse to combine. Next, add the butter and continue to pulse until it resembles a coarse meal. Add the milk and egg and pulse until it combines.

Turn dough out on a floured surface. Top with more flour. The dough will be sticky. Pat down the dough to 3/4 inch thickness and cut biscuits with a biscuit cutter.

Bake for 12 minutes or until the tops begin to turn a nice golden colour. Brush with butter if desired.

I hope you enjoy this recipe!

-Cathy

You may also like:

Slow Cooker Baked Potato Soup
Slow Cooker White Chicken Chili

Slow Cooker Chicken Pot Pie Soup

Catherine

This easy, healthy Slow Cooker Chicken Pot Pie Soup recipe comes together with minimal effort on your part, thanks to your crockpot!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Calories 446 kcal

Ingredients

  

1x2x3x

• 2 chicken breasts
• 4 cups chicken broth
• 1/4 onion diced
• 1 rib celery chopped
• 1 potato diced
• 3 carrots diced
• 1 cup peas
• 1 cup corn kernels
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• 1 cup milk
• 3 tablespoons cornstarch

Simple Biscuits

• 1 1/2 cups flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon cream of tartar
• 1/3 cup butter cold, cubed
• 1 egg
• 1/2 cup milk

Instructions

 

• Place chicken breast and remaining soup ingredients except for milk and cornstarch in the slow cooker. Cook on low for 8 hours. Remove chicken and shred. Return to pot.
• Whisk milk and cornstarch together and place in a saucepan. Heat on high, whisking until it begins to thicken. Add a cup of broth from the slow cooker and continue whisking. Add the thickened milk into the slow cooker and stir everything together.
• Ladle into bowl and top with a biscuit.

Simple Biscuits

• Preheat oven to 450F. Line a baking sheet with parchment paper.
• Add the flour, salt, baking powder and cream of tartar in a food processor and pulse to combine. Add the butter and continue to pulse until it resembles a coarse meal. Add the milk and egg and pulse until it combines.
• Turn dough out on a floured surface. Top with more flour. The dough will be sticky. Pat down the dough to 3/4 inch thickness and cut biscuits with a biscuit cutter.
• Bake for 12 minutes or until the tops begin to turn a nice golden colour. Brush with butter if desired.

Notes

Nutritional information is an estimate that includes the biscuit.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 446kcalCarbohydrates: 50gProtein: 26gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 109mgSodium: 1108mgPotassium: 921mgFiber: 4gSugar: 7gVitamin A: 5806IUVitamin C: 31mgCalcium: 199mgIron: 3mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword chicken pot pie, chicken soup, creamy soup, pot pie, soup

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