Chicken Pot Pie Soup
This chicken pot pie with crescent rolls is easy to make and is sure to warm your belly this fall.
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.
Preparation Time20 min
Slow Cooker Time HIGH4 hr
Slow Cooker Time LOW8 hr
- 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
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.
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