Crockpot Chicken Pot Pie Soup: A Hearty, Comforting Meal

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When you’re craving the warm, comforting flavors of a classic chicken pot pie but don’t want the hassle, this Crockpot Chicken Pot Pie Soup is the perfect solution! This easy, slow-cooked recipe combines tender chicken, hearty vegetables, and a creamy broth to create a dish that’s rich in flavor and perfect for chilly nights. Plus, with just 15 minutes of prep, it’s a simple and satisfying meal for busy evenings. Serve it up with a fluffy biscuit on top for the ultimate cozy dinner!

Important Notes for Crockpot Chicken Pot Pie Soup:

1. Chicken Prep: To speed up cooking, cut the chicken breasts in half before adding them to the crockpot. This helps them cook faster and evenly. You can also use boneless, skinless chicken thighs for a slightly richer flavor.
2. Vegetable Variations: While the recipe calls for frozen mixed vegetables, you can use any veggies you like. Feel free to add peas, carrots, or green beans to suit your taste.
3. Cornstarch Slurry: Make sure to mix the cornstarch and heavy cream until smooth before adding it to the soup. This ensures that the soup thickens properly and avoids clumps.
4. Potato Texture: The potatoes will soften as they cook, giving the soup a hearty texture. For firmer potatoes, cut them into larger pieces or reduce the cooking time slightly.
5. Biscuits: You can use refrigerated biscuits for convenience, but homemade biscuits or any type of crusty bread are great alternatives if you want to make it from scratch.
6. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If the soup thickens too much after refrigeration, simply add a little more chicken broth or cream when reheating.
7. Freezing: This soup freezes well! Just be sure to let it cool completely before transferring it to an airtight container for freezing. To reheat, let it thaw in the fridge overnight and reheat on the stove. If needed, add a bit more chicken broth to adjust the consistency.
8. Customization: You can adjust the seasoning to taste. Add more garlic, pepper, or herbs like thyme or rosemary for extra flavor if you prefer!

Ingredients List

• chicken
• onion
• mixed vegetables
• potatoes
• chicken broth
• heavy cream
• cornstarch
• biscuits

Servings: 4

Prep time: 15 minutes

Cook Time: 3 hours

Storage: refrigerate leftovers

You will need the following items to make this recipe:

Slow cooker, measuring cups and spoons, cutting board, knife, baking sheet

Ingredients:

• 1 ½ lb chicken breasts, cut in half to cook faster
• 12 oz bag frozen mixed vegetables
• 4 medium potatoes, peeled and cut into ½ inch cubes
• 1 medium onion, diced
• 3 cups chicken broth
• 1 cup heavy cream
• 2 tbsp cornstarch
• Biscuits to top
• 1 tsp garlic powder
• Salt and pepper to taste

Directions:

1. Peel and dice the potatoes, and dice the onion.
2. Add the chicken breast to the bottom of the crockpot, and season with garlic, salt, and pepper.
3. Top with onions, and potatoes, then mixed veggies. Then pour in the chicken broth.
4. Cook on high for 2 ½ hours, remove the chicken, and cut or shred into small chunks.
5. Return the chicken to the crockpot.
6. Mix heavy cream and cornstarch until no longer lumpy, then pour into the crockpot. Give everything a good stir.
7. Continue cooking on high for 30 more minutes.
8. Prepare your biscuits and serve a bowl with a biscuit or two.

NOTE: I used refrigerated biscuits – baked on a nonstick baking sheet in a 350-degree preheated oven for 13 minutes.

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