Go Back
When the temperatures drop and the days grow shorter, nothing quite satisfies like a warm, hearty bowl of soup. Among the myriad of comfort foods, Chicken Pot Pie Soup stands out as a quintessential favorite, offering all the delicious flavors of its classic counterpart in a cozy, bowl-friendly format. This beloved dish combines tender chicken, fresh vegetables, and a creamy broth that beckons you to indulge in its warmth and richness.

Slow Cooker Chicken Pot Pie Soup – Pure Comfort in a Bowl!

Warm up this season with a comforting bowl of Cozy Chicken Pot Pie Soup! This delicious recipe combines tender chicken, wholesome vegetables, and a creamy broth, delivering all the traditional flavors of chicken pot pie in a soup form. Perfect for busy weeknights, it can be effortlessly prepared in a slow cooker. Customizable and easy to make, it's a timeless dish that invites family and friends to gather around the table. Enjoy the warmth and nourishment of this delightful meal!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

3 stalks celery, diced

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

2 medium potatoes, diced (Yukon Gold works great)

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup all-purpose flour (for thickening)

1 tablespoon Worcestershire sauce

Fresh parsley, chopped (for garnish)

1 package refrigerated biscuit dough (for topping)

Instructions
 

Sauté Aromatics: In a skillet over medium heat, add olive oil. Once hot, sauté the diced onion, minced garlic, sliced carrots, and diced celery for about 5 minutes, or until the vegetables start to soften.

    Add Chicken: Place the boneless, skinless chicken thighs at the bottom of your slow cooker. Season with salt, pepper, dried thyme, and dried rosemary.

      Combine Ingredients: Add the sautéed vegetables, diced potatoes, frozen peas, bay leaves, Worcestershire sauce, and chicken broth to the slow cooker. Stir gently to combine.

        Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.

          Shred Chicken: Once cooked, carefully remove the chicken thighs from the slow cooker. Shred the chicken using two forks, then return the shredded chicken to the pot.

            Thicken Soup: In a small bowl, whisk together the all-purpose flour with the heavy cream until smooth. Slowly stir this mixture into the soup in the slow cooker. Cover and cook on high for an additional 30 minutes, or until the soup thickens.

              Prepare Biscuit Topping: While the soup thickens, preheat your oven according to the biscuit dough package instructions. Prepare the biscuits as directed and bake them until golden brown.

                Serve: Remove bay leaves from the soup. Ladle the comforting chicken pot pie soup into bowls, top with a biscuit, and garnish with fresh chopped parsley.

                  Enjoy: Serve warm and relish this pure comfort in a bowl!

                    Prep Time: 20 mins | Total Time: 7-8 hours | Servings: 6-8