There’s nothing quite like the cozy, nostalgic taste of chicken pot pie, but turning it into a creamy, hearty soup? That’s next-level comfort food! This Slow Cooker Chicken Pot Pie Soup is a simple yet satisfying recipe that combines all the flavors of the classic dish with the convenience of slow cooking. Perfect for busy weeknights or a lazy Sunday, this dish will have your home smelling amazing while warming your heart (and your stomach).
Ingredients
For the Soup:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 2 cups half-and-half or heavy cream
- 1 medium onion, diced
- 2 celery stalks, chopped
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
For Serving:
- Refrigerated or homemade biscuits, baked until golden brown
INSTRUCTIONS:
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