2 medium-large boneless skinless chicken Breasts
1 cup frozen peas - (or 1 can, drained)
1 cup frozen yellow corn - (or 1 can, drained)
1 cup chopped carrots
1 celery stalk - chopped
2 medium potatoes - peeled and diced
1 small yellow or white onion - diced
4 ounces cream cheese - at room temperature
4 cups chicken broth
1 tablespoon chicken bouillon - (or 1 chicken bouillon cube)
2 teaspoons garlic powder
3-4 cups heavy cream - (see note)
1 tube refrigerated biscuit dough
1. In your slow cooker combine chicken, peas, corn, carrots, celery, potatoes, onions, cream cheese, chicken broth, chicken bouillon, and garlic powder. Cover and cook on low for 4 to 6 hours. (Chicken should be cooked through and potatoes should be easily pierced with a fork)
2. About 30 minutes before serving shred chicken with two forks and stir in heavy cream and salt and pepper to taste.
3. Bake biscuits according to package’s instructions.
4. Serve bowls of soup topped with a biscuit or two and fresh thyme if desired.
Five Star Recipe
Prep Time: 15 MINUTES
Cook Time: 6 HOURS 0 MINUTES
Total Time: 6 HOURS 15 MINUTES
Slow cooker chicken pot pie soup is an easy, creamy, and flavorful soup you’ll want to make all year round. A delicious twist on a comforting classic!
Rated 5 Stars
Notes
For a thicker soup, 2 cups of heavy cream can be replaced with two cans of cream of chicken or cream of mushroom soup.
Nutrition
Calories: 879 kcal, Carbohydrates: 67 g, Protein: 13 g, Fat: 64 g, Saturated Fat: 33 g, Cholesterol: 185 mg, Sodium: 1439 mg, Potassium: 910 mg, Fiber: 5 g, Sugar: 8 g, Vitamin A: 5207 IU, Vitamin C: 38 mg, Calcium: 169 mg, Iron: 4 mg