Do you like chicken pot pies but lack the time to make it? This Chicken Pot Pie Soup recipe is a total shortcut to the traditional flavor of pot pies and a lot lighter in calories and fat.
This recipe is one your entire family will surely enjoy. All you have to do is “set it and forget it” while the slow cooker does all the heavy lifting. The warm, filling bowl is comfort food at its best.
I love using the slow cooker on nights where I know I’ll be out late driving the kids around, to and from activities, and I want to have a warm meal ready when we get home. I love being able to put together something in fifteen minutes and come back to a finished dinner. Plus, cleanup is a breeze too, since all of the cooking takes place in the slow cooker!
My husband loved this dish—he is a chicken pot pie lover, so this soup was a huge hit with him! It has all the classic flavors of traditional pot pie but without needing to make pie crust. It’s also naturally gluten-free, so I don’t have to make any adjustments to the recipe.
This recipe was a big win in our family, and I’m sure it will be in yours, too!
What is your favorite slow cooker soup recipe?
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 3½ celery stalks, diced
- 4 cups chicken broth
- 1½ cups half and half
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chopped carrots
- ¼ cup water
- 1 tablespoon corn starch
- 1 cup frozen peas
- 2 tablespoons fresh parsley
- Biscuits for serving
- Place cubed chicken breasts, onion, celery, chicken broth, half and half, garlic powder, thyme, salt, pepper, and carrots inside the crockpot. Cook for 4 hours on high, or 6 on low.
- In the last 30 minutes, prepare your favorite biscuits. Also, combine water and corn starch until combined. Add the mixture into the crockpot along with frozen peas. Cook for an additional 30 minutes and serve with fresh parsley and biscuits.