This slow cooker chicken pot pie soup is loaded with all the great pot pie ingredients. Biscuits are used to get that pie taste into the soup. It’s a twist on a classic comfort food!
Because it’s soup season…
And the hubs loves him some chicken pot pie. Like for reals. He’d eat it every day if I made it everyday. Eh- he would eat anything all day who am I kidding? That’s exactly why he’s earned the title ‘Master Taste-tester’ around these parts, and I’m pretty sure he’s okay with that. ;)
But, let’s get down to business and that business is this slow cooker chicken pot pie soup. You can make this as soupy as you’d like. *Hint: we like to make it extra soupy because we rip the biscuits apart and put them in in the individual soup bowls to get that authentic chicken pot pie taste, baby.
Ingredients Used in Slow Cooker Chicken Pot Pie Soup
- Chicken breasts
- Potatoes
- Bag of frozen mixed veggies
- Onion
- Chicken broth
- Cream cheese
- Heavy whipping cream
- Seasonings: garlic powder, Italian Seasoning, salt
It’s pretty simple from there, my friends. You just dice the potatoes, onion, and chicken breast and literally dump everything into the slow cooker and Bam. Done.
Then you got you some slow cooker chicken pot pie soup.
Satisfying…
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Slow Cooker Chicken Pot Pie Soup with Biscuits
Prep
Cook
Total
Yield 4-6 servings
This slow cooker chicken pot pie soup is loaded with all the great pot pie ingredients. Biscuits are used to get that pie taste into the soup. It's a twist on a classic comfort food!
Ingredients
- 2 chicken breasts, cubed into bite-size pieces
- 2 russet potatoes, peeled and cubed into bite-sized pieces
- 1 bag frozen mixed vegetables
- 1 small yellow or white onion, diced
- 4 cups chicken broth
- 8 oz cream cheese, at room temperature
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1-2 cups heavy whipping cream*
For Serving
- Warm Biscuits
Instructions
- In your slow cooker combine chicken, potatoes, mixed vegetables, onion, chicken broth, cream cheese, garlic powder, salt, and Italian seasoning. Cover and cook on low 8 hours or high 6 hours.
- 30 minutes before serving stir in heavy cream.
- Bake biscuits according to package instructions. Serve.
Notes
* We like to use 2 cups of heavy whipping cream because we like it to be soupy so we can tear the biscuits apart and put them into the soup and sop it up.
Looks like a comfort food keeper!