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Kid-Approved Crockpot Chicken Pot Pie Soup (Easy, Homemade, Best)

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This creamy, comforting crockpot chicken pot pie soup is a family favorite that comes together with minimal prep. It’s the perfect solution for busy weeknights, featuring tender chicken, colorful vegetables, and a rich, silky broth topped with flaky biscuits.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 1 cup milk or half-and-half
  • 3 tablespoons cornstarch
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 bay leaf
  • 2 tablespoons salted butter
  • 1 can (16 ounces) refrigerated biscuit dough (e.g., Pillsbury Grands)

Instructions

  1. Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the carrots start to soften. Add the minced garlic and cook for another minute until fragrant.
  2. Scrape the sautéed vegetables into a 6-quart crockpot.
  3. Place the chicken breasts or thighs on top of the vegetables. Sprinkle with dried thyme, dried rosemary, salt, and pepper. Add the bay leaf on top.
  4. Pour the chicken broth around the chicken, trying not to wash off the seasonings. The liquid should come about halfway up the chicken.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  6. About 30 minutes before serving, remove the chicken from the crockpot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot. Remove and discard the bay leaf.
  7. Stir in the frozen peas and frozen corn.
  8. In a small bowl, whisk together the cornstarch and cold milk until smooth.
  9. Pour the slurry into the crockpot while stirring gently. Let it cook for another 15-20 minutes on high, until the soup thickens and coats the back of a spoon.
  10. While the soup finishes, bake the biscuit dough according to package directions (usually 10-12 minutes at 350°F or as directed).
  11. Ladle the soup into bowls and top with a warm biscuit. Serve immediately.

Notes

For best flavor, do not skip sautéing the vegetables. If the soup is too thin after adding the slurry, mix another tablespoon of cornstarch with two tablespoons of cold water and stir it in, then cook for another 10 minutes on high. Store biscuits separately to prevent sogginess. The soup can be frozen for up to 3 months.

Nutrition

Keywords: crockpot chicken pot pie soup, slow cooker chicken soup, easy chicken pot pie soup, kid-friendly soup, comfort food, creamy chicken soup

Find it online: https://dinadishes.com/kid-approved-crockpot-chicken-pot-pie-soup-easy-homemade-best/