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Easy Crockpot Chicken Pot Pie Soup (Best Comfort Meal)

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This creamy, comforting chicken pot pie soup is made entirely in the slow cooker with simple pantry ingredients. It’s the ultimate dump-and-go meal that delivers rich, velvety flavor and tender chicken, topped with warm buttermilk biscuits.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1/2 cup diced yellow onion (about half a medium onion)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1/2 cup heavy cream or half-and-half
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 can (16.3 ounces) refrigerated buttermilk biscuits (e.g., Pillsbury Grands)
  • 1 tablespoon melted butter
  • Optional: flaky sea salt for biscuits

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, measure out seasonings, and open the can of cream of chicken soup.
  2. Layer everything in the crockpot: place chicken breasts in the bottom, pour chicken broth over them, add cream of chicken soup, frozen vegetables, diced onion, minced garlic, thyme, parsley, salt, pepper, and bay leaf. Stir to combine.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
  4. About 30 minutes before serving, remove chicken breasts from crockpot and shred with two forks. Discard bay leaf.
  5. Return shredded chicken to the pot and stir.
  6. In a small bowl, whisk cornstarch and cold water until smooth. Pour slurry into soup and stir. Add heavy cream and stir again. Cover and cook on HIGH for 15-20 minutes until thickened.
  7. While soup thickens, preheat oven to 375°F (190°C). Arrange biscuits on a parchment-lined baking sheet, brush with melted butter, and sprinkle with flaky sea salt if desired. Bake for 12-15 minutes until golden brown.
  8. Taste soup and adjust salt and pepper as needed.
  9. Ladle soup into bowls and top each with a warm biscuit. Serve immediately.

Notes

For deeper flavor, sear chicken breasts in a hot skillet with oil before adding to crockpot. Start with 3 cups broth and add more at end if needed. Shred chicken while warm for easiest results. Bake biscuits just before serving. Soup can be stored in refrigerator for up to 4 days or frozen for up to 3 months (biscuits should be made fresh).

Nutrition

Keywords: crockpot chicken pot pie soup, slow cooker soup, comfort food, chicken soup, easy dinner, weeknight meal, creamy soup, biscuit topping

Find it online: https://cookluma.com/easy-crockpot-chicken-pot-pie-soup-best-comfort-meal/