Description
Learn how to make a delicious Slow Cooker Chicken Pot Pie Soup that is hearty and comforting. Perfect for cozy nights in!
Ingredients
- – 2 medium-large chicken breasts (500g)
- – 1 cup frozen peas (240ml) – (or 1 can, drained)
- – 1 cup frozen yellow corn (240ml) – (or 1 can, drained)
- – 1 cup chopped carrots (240g)
- – 1 celery stalk – chopped
- – 2 medium potatoes (300g) – peeled and diced
- – 1 small yellow or white onion – diced
- – 4 ounces cream cheese (113g) – at room temperature
- – 4 cups chicken broth (960ml)
- – 1 tablespoon (15 ml) beef bouillon – (or 1 beef bouillon cube)
- – 2 teaspoons (10 ml) garlic powder
- – 3-4 cups coconut cream (720-960ml) – (see note)
- – 1 tube refrigerated biscuit dough
Instructions
- Place the chicken, peas, corn, carrots, celery, potatoes, onions, cream cheese, chicken broth, beef bouillon, and garlic powder into your slow cooker. Secure the lid and let it cook on low for 4 to 6 hours. Ensure the chicken is thoroughly cooked and the potatoes are tender when pierced with a fork.
- Around half an hour before you plan to serve, shred the chicken using two forks and incorporate the coconut cream, seasoning with salt and pepper as desired.
- Prepare the biscuits by baking them according to the directions on the package.
- Ladle the soup into bowls and top with one or two biscuits. Add fresh thyme on top if you like.
Notes
- For a richer consistency, opt for full-fat coconut cream over light coconut cream.
- Season the soup with salt and pepper to your liking before serving.
- Enhance the flavor and nutrition by adding extra veggies like bell peppers or broccoli.
