Slow Cooker Chicken Pot Pie Soup
User Reviews
4.9
32 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 15 mins
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Servings
8 people
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Calories
315 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Chicken Pot Pie Soup
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Slow Cooker Chicken Pot Pie Soup is full of vibrant vegetables, chicken, a creamy soup base, and served with a tender, flaky biscuit on top!
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Ingredients
- 1 small onion chopped, white or yellow
- 1 cup carrot diced, about 2 large
- 3-4 talks celery chopped
- 3 cups Yukon Gold potatoes small dice
- 1 cup green beans fresh, trimmed and chopped into 1" pieces
- 3 chicken breast boneless skinless
- 1 cup corn yellow, fresh or frozen
- 1 cup petite peas frozen
- 4 cups chicken broth
- 2 (10 1/2 oz.) cream of chicken soup canned, condensed
- 3 cloves garlic minced
- 1 Tbsp. chicken bouillon base or 1 bouillon cube
- 1 Tbsp. apple cider vinegar
- 1 tsp. kosher salt
- 1/2 tsp. poultry seasoning
- black pepper freshly ground, to taste
- 1 tube Biscuits refrigerated
Instructions
- Chop the onion, dice the carrots, celery, potatoes, and trim the green beans and chop into 1 inch pieces.
- To the slow cooker, add the chicken (you can cube it or keep the breasts whole), all of the vegetables, garlic, chicken bouillon base, cream of chicken soup, broth and seasonings. Stir.
- Cover and cook on low for 6-8 hours (Chicken should be cooked to an internal temperature of 165°F and potatoes should be fork tender).
- If you kept the chicken whole, remove the chicken breasts and shred with 2 forks or cut into bite sized pieces. Add the chicken back into soup and stir.
- Optional step for a creamier soup: 20 minutes before you plan to serve, whisk together 3 tablespoons cornstarch with ¾ cup heavy cream and slowly whisk into soup to combine. Turn slow cooker to high, replace the lid. Allow to cook for at least 20 minutes to thicken, then serve.
- Bake biscuits according to package directions.
- Serve bowls of soup with a biscuit on top. Enjoy!
Notes
- When reheating, you may need to add in more chicken broth or water, as needed, to thin soup.
- When reheating, you may need to add in more chicken broth or water, as needed, to thin soup.
- Be sure to dice potatoes in a very small dice so they can cook evenly. Also feel free to use russet potatoes as a substitute.
- Recipe has not yet been tested on the stove, or in an Instant Pot. If you try one of these methods, please feel free to leave a comment in the comment section below to let us know how it goes!
Nutrition Information
Show Details
Serving
1bowl
Calories
315kcal
(16%)
Carbohydrates
53g
(18%)
Protein
18g
(36%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
27mg
(9%)
Sodium
768mg
(32%)
Potassium
838mg
(18%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3050IU
(61%)
Vitamin C
38mg
(42%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 315kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 18g | 36% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 768mg | 32% |
| Potassium | 838mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3050IU | 61% |
| Vitamin C | 38mg | 42% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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