Name: Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 4 h
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 small onion, diced; 3 celery stalks, diced; 2 clove garlic, minced; 2 carrots, diced; 1 cup frozen corn; 1 cup frozen peas; 1 pound potatoes, peeled and diced; 2 (10-1/2-ounce) cans condensed cream of chicken soup; 1 cup half-and-half; 1 1/2 teaspoon Herbs de Provence; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 bay leaves; 1 (16.3-ounce) can of refrigerated biscuits

Chicken Pot Pie Soup

This chicken pot pie with crescent rolls is easy to make and is sure to warm your belly this fall.

By: Addie Gundry, Cookbook Author and Food Network Star

3 Comments

By: Addie Gundry, Cookbook Author and Food Network Star

Save time without sacrificing taste when you cook up this easy chicken pot pie soup recipe. This yummy pot pie alternative uses a slow cooker and crescent rolls, allowing you to skip the laborious steps of making a soup and a pie at the same time. Our alternative tastes just like the original and takes half the time!

From the Chef: It's hard to beat chicken pot pie for dinner. The creamy broth and steaming vegetables are like a warm, cozy hug protecting you from any unsavory weather outside. The biscuit toppers act as a fluffier buttery crust, making this slow cooker soup a unique version of a retro family favorite.
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Homemade Soup Recipes: 103 Easy Recipes for Soups, Stews, Chilis, and Chowders Everyone Will Love.

Serves6

Preparation Time20 min

Slow Cooker Time HIGH4 hr

Slow Cooker Time LOW8 hr

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, diced
3 celery stalks, diced
2 cloves garlic, minced
2 carrots, diced
1 cup frozen corn
1 cup frozen peas
1 pound potatoes, peeled and diced
2 (10-1/2-ounce) cans condensed cream of chicken soup
1 cup half-and-half
1 1/2 teaspoon Herbs de Provence
1/2 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
1 (16.3-ounce) can of refrigerated biscuits

Instructions:

Place the chicken in a 6-quart slow cooker. Add the onion, celery, garlic, carrots, corn, peas, and potatoes. Mix together.
In a small bowl, combine the chicken soup, half-and-ahlf, Herbs de Provence, salt, and pepper.
Pour over the chicken and vegetables. Add the bay leaves.
Cover and cook on high for 4 hours or on low for 8 hours.
About 30 minutes before the end of cooking, bake the biscuits according to the package directions.
Remove the bay leaves. Ladle the soup into bowls and top each serving with a biscuit.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Ruthep

Nov 29, 2017

This disappointed me. It is not all made in the crock pot. You bake the biscuits and add them to the soup after you put the soup in bowls.I am also not a fan of using cream soups as a basis for everything. That and I don't want potatoes or corn in anything resembling chicken pot pie. I guess I will keep looking for a recipe that suits me better.

kmcartoonity 62072 74

Aug 23, 2017

This soup has all the comforting homestyle flavors of a chicken pot pie, but is so much easier to prepare! Just throw everything into the slow cooker before you head out for the day, and pop the biscuits in the oven when you get home! Since the soup doesn't have pasta in it, the leftovers freeze really well too.

Lynn K

Aug 17, 2017

As I can not remember ever seeing the words PIE and SOUP together before I just had to try this recipe, lol! Despite the odd name we all really loved it and the children have asked if we could have it for dinner again over the coming weekend so that is praise indeed!