Chicken Pot Pie Soup
Chicken pot pie without the crust work — crockpot pot pie soup, an Instant Pot version, creamy chicken pot pie soup, and one with buttermilk biscuits.
★ dinner
dinnerCrockpot Chicken Pot Pie Soup
A comforting chicken pot pie soup made in the crockpot.
Callye MoranIngredients
- 2-3 chicken breasts
- 4 cups chicken broth
- 29 oz can Veg All
- 2 cups heavy whipping cream
- to taste Salt
- to taste pepper
- to taste onion powder
- to taste garlic powder
- to taste thyme
- to taste Kinders Roast Chicken seasoning
Instructions
- 1Add chicken breasts, broth, vegetables, and desired seasonings into crockpot. Cook on low 4-6 hours until chicken is done.
- 2Remove chicken and shred. Add back to crockpot.
- 3Add in heavy cream and additional seasons if needed. Stir well and cook an additional 30 minutes.
- 4Serve with biscuits!
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Open in Pepper →All The Comfort Without Rolling Out Dough
Chicken pot pie is the thing everybody asks for and nobody wants to make on a Tuesday. Turn it into soup and you get the same chicken, carrots, celery and creamy broth in a pot instead of a pie plate, and you can eat it out of a mug.
Cooks on Pepper reach for these on cold nights, when there's leftover chicken in the fridge, or when the crockpot needs to do the work while everybody's at practice.
Every recipe here is a real version somebody makes at home: Crockpot Chicken Pot Pie Soup with a can of Veg All, an Instapot one with chicken thighs and golden potatoes, Creamy Chicken Pot Pie Soup, a Spicy Chicken Pot Pie Soup, and one topped with buttermilk biscuits.
Quick Tips
- 1
Cook the flour first
Stir the flour into the melted butter and vegetables and let it cook 1 to 2 minutes before adding broth, so the soup doesn't taste pasty.
- 2
Add dairy at the end
Stir in cream, milk or half-and-half in the last 5 to 10 minutes over low heat so it doesn't curdle or break.
- 3
Shred chicken in the pot
Pull cooked breasts out, shred with two forks, and return them for the last 10 minutes so they soak up the broth.
- 4
Bake biscuits separately
Bake biscuits or pie crust strips on a sheet pan at 425°F for about 12 minutes and set them on top at the table so they stay crisp.
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