Crockpot Chicken Pot Pie Soup With Biscuits

Crockpot Chicken Pot Pie Soup has all the cozy flavors of a classic pot pie in an easy, comforting soup. It’s filled with tender chicken, hearty vegetables, and a rich, creamy broth that simmers all day.

Looking for more tasty crockpot soups? Try my crockpot chicken noodle soup and slow cooker potato soup next!

this recipe!

Healthy Chicken Pot Pie Soup

Say hello to your new favorite fall dinner! This Slow Cooker Chicken Pot Pie Soup is the ultimate comfort food and only takes about 10 minutes of prep. Just toss everything in the crockpot and let it simmer into something warm, creamy, and full of hearty veggies. It’s the perfect easy dinner for busy days and cozy nights.

Ingredients You’ll Need

4 Tablespoons unsalted butter

1 sweet onion, diced (about 1.5 cups)

2 stalks celery, diced (about 1 heaping cup)

3 cloves garlic, minced

1/3 cup all-purpose flour

1 ½ teaspoon salt

½ teaspoon pepper

½ teaspoon dried thyme

¼ teaspoon dried rosemary

4 cups chicken stock or broth

1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes

13-ounce bag frozen mixed vegetables

2 cups Yukon gold potatoes, diced into ½ inch cubes

1 cup heavy cream

Parsley, chopped, for garnish

Pre-made biscuits, for serving

How to Make Chicken Pot Pie Soup In Slow Cooker

STEP ONE – In a large skillet, melt the butter over medium heat. Sauté diced onion, celery and garlic until fragrant and slightly tender, about 5 minutes. 

STEP TWO – Sprinkle the flour, salt, pepper, thyme and parsley over the vegetables and cook for another 2 minutes. 

STEP THREE – Slowly stir in the broth and cook for 2-5 minutes until thickened slightly. 

STEP FOUR – Place chicken, frozen vegetables and potatoes in a 5-quart crockpot. Pour sauteed vegetable mixture over top and stir to combine. 

STEP FIVE -Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until chicken is cooked through and vegetables are soft. 

STEP SIX – Pour in the heavy cream and a sprinkle of parsley. Stir to combine. Taste and season with additional salt and pepper to taste. 

STEP SEVEN – Ladle into bowls and serve with a biscuit. Enjoy!

FAQ’s

Can I use fresh vegetables instead of frozen?

Yes! If using fresh carrots, simply sauté them for several minutes to soften up a bit before adding to the crockpot. Soft veggies like zucchini or mushrooms can be added directly to the crockpot without sauteing. 

Can I use rotisserie chicken?

Certainly! This is a great way to use up leftover chicken. Aim for 2- 3 cups of shredded chicken. 

Can I use canned cream soups instead of making my own cream soup base? 

Yes, adding 2 (10.5 ounce) cans of cream of chicken soup may be used in place of the heavy cream. 

Can I make this ahead of time?

Absolutely! This is a great meal that keeps well for up to 3 days in the refrigerator. It is perfect for busy nights or meal prep for the week. 

Storage Instructions

Refrigerate leftovers for up to 3 days in an airtight container.