Slow Cooker Chicken Pot Pie Soup with Biscuits
Creamy crockpot chicken pot pie soup loaded with tender chicken, potatoes, carrots, celery, peas, and corn. Serve with warm biscuits for an easy comfort-food family dinner.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 3 carrots peeled and diced
- 3 celery stalks diced
- 1 medium yellow onion diced
- 1 1/2 pounds Yukon Gold potatoes peeled and diced
- 3 garlic cloves minced
- 5 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tablespoons cornstarch
- Warm buttermilk biscuits for serving
Instructions
- Add chicken, carrots, celery, onion, potatoes, garlic, chicken broth, thyme, poultry seasoning, salt, and pepper to a 6-quart or larger slow cooker. Stir gently.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until chicken is cooked through and potatoes are tender.
- Remove chicken from the slow cooker and shred it with two forks. Return shredded chicken to the soup.
- In a small bowl, whisk milk, heavy cream, and cornstarch until smooth. Stir the mixture into the slow cooker along with peas and corn.
- Cover and cook on high for 20 to 30 minutes, until the soup is creamy, thickened, and the vegetables are heated through.
- Taste and adjust salt and pepper. Serve hot with warm biscuits.
Notes
- Add peas and corn near the end so they remain bright and tender.
- Use chicken thighs for extra-rich, juicy chicken.
- Freeze the soup base before adding dairy and frozen vegetables for the best make-ahead texture.