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Slow Cooker Chicken Pot Pie Soup Comforting Recipe

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To make this cozy chicken pot pie soup, you will need: - 2 tablespoons olive oil - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 2 stalks celery, diced - 4 cups low-sodium chicken broth - 1 cup frozen peas - 1 cup heavy cream - 1 cup refrigerated biscuit dough, cut into small pieces - Salt to taste These ingredients come together to create a warm and hearty dish. The chicken gives protein, while the veggies add color and flavor. To boost the taste of your soup, add: - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon black pepper These herbs bring warmth and depth to the soup. You can adjust the salt to your liking. For a pretty finish and added flavor, consider these garnishes: - Fresh parsley for a pop of green - Extra biscuit pieces on top or on the side for crunch Garnishes make your dish look appealing and add a touch of freshness. They are great for impressing guests or enjoying a cozy meal at home. Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of bite-sized chicken pieces. Cook until they turn lightly brown on all sides, about 5-7 minutes. This step adds great flavor to the chicken. Once done, transfer the chicken to your slow cooker. In the same skillet, toss in 1 medium diced onion, 2 minced garlic cloves, 3 diced carrots, and 2 diced celery stalks. Sauté these for about 4-5 minutes until the veggies soften. This step builds the base of flavor for the soup. Afterward, transfer this mixture into the slow cooker with the chicken. Pour 4 cups of low-sodium chicken broth into the slow cooker. Add in 1 cup of frozen peas, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and ½ teaspoon of black pepper. Stir well to mix everything together. Cover the slow cooker and set it to low for 6 hours or high for 3 hours. You'll know it's ready when the chicken is cooked through and the veggies are tender. About 30 minutes before serving, stir in 1 cup of heavy cream and 1 cup of small biscuit dough pieces. Cover and let it cook until the dough is fluffy and cooked through. Before serving, taste the soup and adjust the seasoning with salt or pepper if needed. Serve hot, garnished with fresh parsley for a vibrant finish. Enjoy your cozy bowl of soup! To make your soup burst with flavor, use fresh herbs. Fresh thyme and rosemary add depth. You can also add a squeeze of lemon juice for brightness. If you want more kick, try a pinch of cayenne pepper. Adding a splash of white wine can also boost the taste. Always start with a hot skillet. Searing the chicken first gives a great base flavor. Layer the ingredients in the slow cooker. Place chicken at the bottom, then add vegetables, and top with broth. This helps all the flavors mix well. Remember not to lift the lid too often. Each time you open it, heat escapes. If the soup is too thick, add more broth or cream. Stir well and let it cook a bit longer. For a thicker soup, mash a few vegetable pieces. You can also add a cornstarch slurry for quick thickening. Adjust the biscuit dough pieces to your liking. More dough makes it hearty, while less keeps it lighter. {{image_2}} You can switch the chicken for other proteins. Turkey works well if you want a change. If you prefer beef, use stew meat. Just make sure to cook it until tender. For a lighter option, try using shrimp. Just add it in the last 30 minutes of cooking. To make this soup vegetarian, skip the chicken entirely. Use chickpeas or lentils as a great protein source. They add texture and flavor. You can also substitute vegetable broth for chicken broth. This will keep all the great taste while keeping it meat-free. Feel free to get creative with your veggies. Potatoes add heartiness and soak up flavor. Green beans bring a nice crunch and color. You can also toss in corn for sweetness. Just remember to cut all veggies into small pieces for even cooking. After you enjoy your Chicken Pot Pie Soup, store leftovers in airtight containers. Let the soup cool down first. This helps keep it fresh. You can keep it in the fridge for up to three days. Label the container with the date to track freshness. Freezing is a great option if you want to save some soup for later. To freeze, use freezer-safe containers. Pour the cooled soup in, leaving some space at the top. This allows for expansion. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. When it's time to enjoy your soup again, reheat it gently. You can use the stove or microwave. If using the stove, pour the soup into a pot and heat on low. Stir often to avoid burning. If using the microwave, heat in short intervals. Stir in between to ensure even heating. Add a splash of cream or broth if the soup is too thick. Enjoy your comforting soup! Yes, you can make this soup on the stove. First, cook the chicken in a pot. Then add the veggies and broth. Let it simmer until everything is tender. Stir in the cream and biscuit dough last. Cook until the dough is fluffy. This method takes less time than the slow cooker. You can store Chicken Pot Pie Soup in the fridge for up to four days. Keep it in an airtight container. This helps retain its flavor and texture. If you want to save it longer, think about freezing it. This soup is great on its own, but you can serve it with bread. A nice crusty bread or biscuits pairs well. A simple salad also makes a good side dish. It adds freshness to your meal. Enjoy your comforting soup with these tasty sides! This blog post covers all you need for a great Chicken Pot Pie Soup. We discussed the main ingredients, seasonings, and tasty garnishes to elevate your dish. I shared easy steps for preparing chicken, sautéing veggies, and slow cooking the soup. You also learned helpful tips for flavor, texture, and storage. Don't forget to try different proteins or make a vegetarian version. Now, you have the tools to create a comforting meal that brings joy to the table. Enjoy your cooking adventure!

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Looking for a dish that warms your heart and fills your belly? I’ve got just the thing! This Slow Cooker Chicken Pot Pie Soup is the perfect blend of comfort and flavor. With tender chicken, tasty veggies, and a rich broth, it’s a family favorite. Plus, using a slow cooker makes it easy and hassle-free. Dive in to discover how to create this cozy meal in your home today!

Ingredients

List of Main Ingredients

To make this cozy chicken pot pie soup, you will need:

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 1 cup refrigerated biscuit dough, cut into small pieces
  • Salt to taste

These ingredients come together to create a warm and hearty dish. The chicken gives protein, while the veggies add color and flavor.

Seasoning and Flavor Enhancements

To boost the taste of your soup, add:

  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper

These herbs bring warmth and depth to the soup. You can adjust the salt to your liking.

Optional Garnishes

For a pretty finish and added flavor, consider these garnishes:

  • Fresh parsley for a pop of green
  • Extra biscuit pieces on top or on the side for crunch

Garnishes make your dish look appealing and add a touch of freshness. They are great for impressing guests or enjoying a cozy meal at home.

Step-by-Step Instructions

Preparing the Chicken

Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of bite-sized chicken pieces. Cook until they turn lightly brown on all sides, about 5-7 minutes. This step adds great flavor to the chicken. Once done, transfer the chicken to your slow cooker.

Sautéing Vegetables

In the same skillet, toss in 1 medium diced onion, 2 minced garlic cloves, 3 diced carrots, and 2 diced celery stalks. Sauté these for about 4-5 minutes until the veggies soften. This step builds the base of flavor for the soup. Afterward, transfer this mixture into the slow cooker with the chicken.

Slow Cooking the Soup

Pour 4 cups of low-sodium chicken broth into the slow cooker. Add in 1 cup of frozen peas, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and ½ teaspoon of black pepper. Stir well to mix everything together. Cover the slow cooker and set it to low for 6 hours or high for 3 hours. You’ll know it’s ready when the chicken is cooked through and the veggies are tender.

Final Touches and Serving

About 30 minutes before serving, stir in 1 cup of heavy cream and 1 cup of small biscuit dough pieces. Cover and let it cook until the dough is fluffy and cooked through. Before serving, taste the soup and adjust the seasoning with salt or pepper if needed. Serve hot, garnished with fresh parsley for a vibrant finish. Enjoy your cozy bowl of soup!

Tips & Tricks

How to Enhance Flavor

To make your soup burst with flavor, use fresh herbs. Fresh thyme and rosemary add depth. You can also add a squeeze of lemon juice for brightness. If you want more kick, try a pinch of cayenne pepper. Adding a splash of white wine can also boost the taste.

Best Practices for Slow Cooking

Always start with a hot skillet. Searing the chicken first gives a great base flavor. Layer the ingredients in the slow cooker. Place chicken at the bottom, then add vegetables, and top with broth. This helps all the flavors mix well. Remember not to lift the lid too often. Each time you open it, heat escapes.

Adjusting Consistency and Texture

If the soup is too thick, add more broth or cream. Stir well and let it cook a bit longer. For a thicker soup, mash a few vegetable pieces. You can also add a cornstarch slurry for quick thickening. Adjust the biscuit dough pieces to your liking. More dough makes it hearty, while less keeps it lighter.

Variations

Substituting Proteins

You can switch the chicken for other proteins. Turkey works well if you want a change. If you prefer beef, use stew meat. Just make sure to cook it until tender. For a lighter option, try using shrimp. Just add it in the last 30 minutes of cooking.

Vegetarian Option

To make this soup vegetarian, skip the chicken entirely. Use chickpeas or lentils as a great protein source. They add texture and flavor. You can also substitute vegetable broth for chicken broth. This will keep all the great taste while keeping it meat-free.

Adding Different Vegetables

Feel free to get creative with your veggies. Potatoes add heartiness and soak up flavor. Green beans bring a nice crunch and color. You can also toss in corn for sweetness. Just remember to cut all veggies into small pieces for even cooking.

Storage Info

How to Store Leftovers

After you enjoy your Chicken Pot Pie Soup, store leftovers in airtight containers. Let the soup cool down first. This helps keep it fresh. You can keep it in the fridge for up to three days. Label the container with the date to track freshness.

Freezing Instructions

Freezing is a great option if you want to save some soup for later. To freeze, use freezer-safe containers. Pour the cooled soup in, leaving some space at the top. This allows for expansion. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight.

Reheating Tips

When it’s time to enjoy your soup again, reheat it gently. You can use the stove or microwave. If using the stove, pour the soup into a pot and heat on low. Stir often to avoid burning. If using the microwave, heat in short intervals. Stir in between to ensure even heating. Add a splash of cream or broth if the soup is too thick. Enjoy your comforting soup!

FAQs

Can I make this soup without a slow cooker?

Yes, you can make this soup on the stove. First, cook the chicken in a pot. Then add the veggies and broth. Let it simmer until everything is tender. Stir in the cream and biscuit dough last. Cook until the dough is fluffy. This method takes less time than the slow cooker.

How long can I store Chicken Pot Pie Soup in the fridge?

You can store Chicken Pot Pie Soup in the fridge for up to four days. Keep it in an airtight container. This helps retain its flavor and texture. If you want to save it longer, think about freezing it.

What can I serve with Chicken Pot Pie Soup?

This soup is great on its own, but you can serve it with bread. A nice crusty bread or biscuits pairs well. A simple salad also makes a good side dish. It adds freshness to your meal. Enjoy your comforting soup with these tasty sides!

This blog post covers all you need for a great Chicken Pot Pie Soup. We discussed the main ingredients, seasonings, and tasty garnishes to elevate your dish. I shared easy steps for preparing chicken, sautéing veggies, and slow cooking the soup. You also learned helpful tips for flavor, texture, and storage. Don’t forget to try different proteins or make a vegetarian version. Now, you have the tools to create a comforting meal that brings joy to the table. Enjoy your cooking adventure!

To make this cozy chicken pot pie soup, you will need: - 2 tablespoons olive oil - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 2 stalks celery, diced - 4 cups low-sodium chicken broth - 1 cup frozen peas - 1 cup heavy cream - 1 cup refrigerated biscuit dough, cut into small pieces - Salt to taste These ingredients come together to create a warm and hearty dish. The chicken gives protein, while the veggies add color and flavor. To boost the taste of your soup, add: - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon black pepper These herbs bring warmth and depth to the soup. You can adjust the salt to your liking. For a pretty finish and added flavor, consider these garnishes: - Fresh parsley for a pop of green - Extra biscuit pieces on top or on the side for crunch Garnishes make your dish look appealing and add a touch of freshness. They are great for impressing guests or enjoying a cozy meal at home. Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of bite-sized chicken pieces. Cook until they turn lightly brown on all sides, about 5-7 minutes. This step adds great flavor to the chicken. Once done, transfer the chicken to your slow cooker. In the same skillet, toss in 1 medium diced onion, 2 minced garlic cloves, 3 diced carrots, and 2 diced celery stalks. Sauté these for about 4-5 minutes until the veggies soften. This step builds the base of flavor for the soup. Afterward, transfer this mixture into the slow cooker with the chicken. Pour 4 cups of low-sodium chicken broth into the slow cooker. Add in 1 cup of frozen peas, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and ½ teaspoon of black pepper. Stir well to mix everything together. Cover the slow cooker and set it to low for 6 hours or high for 3 hours. You'll know it's ready when the chicken is cooked through and the veggies are tender. About 30 minutes before serving, stir in 1 cup of heavy cream and 1 cup of small biscuit dough pieces. Cover and let it cook until the dough is fluffy and cooked through. Before serving, taste the soup and adjust the seasoning with salt or pepper if needed. Serve hot, garnished with fresh parsley for a vibrant finish. Enjoy your cozy bowl of soup! To make your soup burst with flavor, use fresh herbs. Fresh thyme and rosemary add depth. You can also add a squeeze of lemon juice for brightness. If you want more kick, try a pinch of cayenne pepper. Adding a splash of white wine can also boost the taste. Always start with a hot skillet. Searing the chicken first gives a great base flavor. Layer the ingredients in the slow cooker. Place chicken at the bottom, then add vegetables, and top with broth. This helps all the flavors mix well. Remember not to lift the lid too often. Each time you open it, heat escapes. If the soup is too thick, add more broth or cream. Stir well and let it cook a bit longer. For a thicker soup, mash a few vegetable pieces. You can also add a cornstarch slurry for quick thickening. Adjust the biscuit dough pieces to your liking. More dough makes it hearty, while less keeps it lighter. {{image_2}} You can switch the chicken for other proteins. Turkey works well if you want a change. If you prefer beef, use stew meat. Just make sure to cook it until tender. For a lighter option, try using shrimp. Just add it in the last 30 minutes of cooking. To make this soup vegetarian, skip the chicken entirely. Use chickpeas or lentils as a great protein source. They add texture and flavor. You can also substitute vegetable broth for chicken broth. This will keep all the great taste while keeping it meat-free. Feel free to get creative with your veggies. Potatoes add heartiness and soak up flavor. Green beans bring a nice crunch and color. You can also toss in corn for sweetness. Just remember to cut all veggies into small pieces for even cooking. After you enjoy your Chicken Pot Pie Soup, store leftovers in airtight containers. Let the soup cool down first. This helps keep it fresh. You can keep it in the fridge for up to three days. Label the container with the date to track freshness. Freezing is a great option if you want to save some soup for later. To freeze, use freezer-safe containers. Pour the cooled soup in, leaving some space at the top. This allows for expansion. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. When it's time to enjoy your soup again, reheat it gently. You can use the stove or microwave. If using the stove, pour the soup into a pot and heat on low. Stir often to avoid burning. If using the microwave, heat in short intervals. Stir in between to ensure even heating. Add a splash of cream or broth if the soup is too thick. Enjoy your comforting soup! Yes, you can make this soup on the stove. First, cook the chicken in a pot. Then add the veggies and broth. Let it simmer until everything is tender. Stir in the cream and biscuit dough last. Cook until the dough is fluffy. This method takes less time than the slow cooker. You can store Chicken Pot Pie Soup in the fridge for up to four days. Keep it in an airtight container. This helps retain its flavor and texture. If you want to save it longer, think about freezing it. This soup is great on its own, but you can serve it with bread. A nice crusty bread or biscuits pairs well. A simple salad also makes a good side dish. It adds freshness to your meal. Enjoy your comforting soup with these tasty sides! This blog post covers all you need for a great Chicken Pot Pie Soup. We discussed the main ingredients, seasonings, and tasty garnishes to elevate your dish. I shared easy steps for preparing chicken, sautéing veggies, and slow cooking the soup. You also learned helpful tips for flavor, texture, and storage. Don't forget to try different proteins or make a vegetarian version. Now, you have the tools to create a comforting meal that brings joy to the table. Enjoy your cooking adventure!

Slow Cooker Chicken Pot Pie Soup

Warm up with this delicious Comforting Chicken Pot Pie Soup! This creamy, hearty dish is packed with tender chicken, fresh veggies, and fluffy biscuit pieces, making it perfect for cozy nights. Easy to make in a slow cooker, this recipe is sure to become a family favorite. Ready in just over six hours, it's the ultimate comfort food you need to try. Click through to explore the full recipe and enjoy a bowl of warmth today!
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Ingredients
  

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 stalks celery, diced

4 cups low-sodium chicken broth

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon black pepper

1 cup heavy cream

1 cup refrigerated biscuit dough, cut into small pieces

Salt to taste

Fresh parsley for garnish

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook until lightly browned on all sides, about 5-7 minutes. Transfer the chicken to the slow cooker.

    In the same skillet, add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 4-5 minutes. Transfer the mixture to the slow cooker.

      Pour the chicken broth into the slow cooker and add the frozen peas, thyme, rosemary, black pepper, and salt. Stir well to combine.

        Cover the slow cooker and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and the vegetables are tender.

          About 30 minutes before serving, stir in the heavy cream and biscuit dough pieces. Cover and continue to cook until the dough is cooked through and fluffy.

            At the end of the cooking time, taste and adjust seasoning with more salt or pepper if needed.

              Serve hot, garnished with fresh parsley for a vibrant finish.

                Prep Time: 15 mins | Total Time: 6 hrs 15 mins | Servings: 6

                  - Presentation Tips: Serve the soup in bowls topped with a sprinkle of fresh parsley. For an inviting touch, place extra biscuit pieces on top or on the side as a crunchy accompaniment.

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