Slow Cooker Creamy Chicken Pot Pie Soup
This warm and hearty creamy chicken pot pie soup simmers all day in your slow cooker. Top it with an easy homemade biscuit and have the perfect meal!
Servings: 6
Calories: 485kcal
Ingredients
- 1 boneless skinless chicken breast (fresh or frozen)
- 4 cups chicken broth
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried sage
- 1 bay leaf
- 12 ounce bag frozen mixed vegetables
- 1 1/2 cups 1 pint heavy cream
- 1/3 cup all purpose flour
Instructions
- Combine the chicken breast, chicken broth, onion, garlic, salt, black pepper, dried parsley, dried sage, and bay leaf in your slow cooker.
- Cook on LOW for 7 hours.
- Remove the bay leaf and discard.
- Remove the chicken and shred with a fork. Return chicken to crock pot.
- Add in the frozen mixed vegetables.
- In a medium bowl, whisk together the heavy cream and flour until fully combined.
- Mix the cream mixture into the soup until fully combined.
- Cover and cook on LOW for 1 more hour.
- Top with Biscuits and enjoy.
Nutrition
Calories: 485kcal