Slow Cooker Chicken Pot Pie Soup
This slow cooker chicken pot pie soup is one you'll want to keep handy all winter long! It comes together quickly and makes a hearty meal.
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Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 1 small onion, diced
- 3 ½ celery stalks, diced
- 32 ounces chicken broth, (4 cups)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups carrots, chopped
- ¼ cup water
- 1 tablespoon corn starch
- 1 cup frozen peas
- 1 ½ cups half and half
- 2 tablespoons fresh parsley
- Biscuits , for serving
Instructions
Cook the soup:
- In the dish of a slow cooker, combine the chicken breast pieces, onion, celery, chicken broth, garlic powder, thyme, salt, pepper, and carrots. Cover with the lid and cook for 4 hours on high, or 6 on low.
- In the final 30 minutes, prepare your favorite biscuits.
Make it creamy:
- In a small bowl, whisk the water with the cornstarch until just combined. Add the mixture to the slow cooker along with the green peas and half and half. Stir and cook on low for an additional 30 minutes.
Serve:
- Serve with fresh parsley and biscuits.
Notes
* Nutritional information is calculated without biscuits.
Nutrition
Serving: 1 serving | Calories: 199kcal | Carbohydrates: 18g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 423mg | Potassium: 782mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7491IU | Vitamin C: 17mg | Calcium: 99mg | Iron: 1mg
