Slow Cooker Chicken Pot Pie Soup
User Reviews
5
Slow Cooker Chicken Pot Pie Soup
Description
Slow Cooker Chicken Pot Pie Soup uses boneless skinless chicken breasts cooked alongside a variety of vegetables including peas, corn, carrots, celery, potatoes, and onions. Cream cheese and chicken broth provide a creamy, savory base which is finished with heavy cream to add richness and smoothness. Cooking in a slow cooker for several hours tenderizes the chicken and vegetables, softening the potatoes so they easily pierce with a fork. The method of shredding the chicken before serving helps distribute protein evenly throughout the soup. Baking refrigerated biscuit dough separately and serving it atop the soup adds a satisfying texture contrast that complements the creamy and hearty soup.
The soup offers a mild garlic flavor from garlic powder and depth from chicken bouillon. It makes a filling main course especially in colder weather or when a comforting meal is desired. The biscuit topping can be enjoyed dipped into the soup or crumbled over it.
For extra thickness and creaminess, a substitution note suggests replacing part of the heavy cream with cream of chicken or cream of mushroom soup. This can adjust both texture and flavor according to preference. Salt and pepper are added late to control seasoning precisely.
Ingredients
- 2 medium-large chicken breast boneless skinless
- 1 cup peas or 1 can, drained, frozen
- 1 cup yellow corn or 1 can, drained, frozen
- 1 cup carrot chopped
- 1 celery chopped, stalk
- 2 medium potato peeled and diced
- 1 small yellow onion diced, or white onion
- 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 biscuit dough refrigerated
Instructions
- 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 4-6 hours. (Chicken should be cooked through and potatoes should be easily pierced with a fork)
- About 30 minutes before serving shred chicken with two forks and stir in heavy cream and salt and pepper to taste.
- Bake biscuits according to package's instructions.
- Serve bowls of soup topped with a biscuit or two and fresh thyme if desired.
Notes
- Replace 2 cups of heavy cream with two cans of cream of chicken or cream of mushroom soup for a thicker texture and richer flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 879 kcal
% Daily Value*
| Calories | 879kcal | 44% |
| Carbohydrates | 67g | 22% |
| Protein | 13g | 26% |
| Fat | 64g | 98% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 185mg | 62% |
| Sodium | 1439mg | 60% |
| Potassium | 910mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 5207IU | 104% |
| Vitamin C | 38mg | 42% |
| Calcium | 169mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
