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
Ingredients
- 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.
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