Description
A warm and comforting soup that combines all the flavors of traditional chicken pot pie with the ease of a slow cooker.
Ingredients
Scale
- 1 pound chicken breasts
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup biscuit dough or pie crust, cut into pieces
Instructions
- In your slow cooker, combine the chicken breasts, chicken broth, diced carrots, celery, potatoes, frozen peas, chopped onion, minced garlic, dried thyme, dried rosemary, and a pinch of salt and pepper. Give it a good stir!
- Cover the slow cooker and set it to low for 6-8 hours or high for 4 hours.
- Once cooked, carefully shred the chicken directly in the slow cooker using two forks.
- Stir in the heavy cream and your pieces of biscuit dough or pie crust, making sure they’re distributed evenly.
- Cover and cook on high for an additional 30 minutes, until the dough is cooked through and fluffy.
- Serve your soup hot, garnished with fresh herbs if desired, and enjoy!
Notes
For extra flavor, sauté the onion and garlic before adding them to the slow cooker. Consider using gluten-free alternatives for the dough.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg