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5 from 1 vote
Two bowls of slow cooker chicken pot pie soup with more biscuit croutons on a wooden board and a blue napkin next to it.
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Slow Cooker Chicken Pot Pie Soup with Biscuit Croutons 
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 
This soup gives you all the flavors and ingredients of your favorite chicken pot pie, but you don't have to make or handle any pastry. The base is made in your slow cooker over several unattended hours and then buttermilk biscuit croutons are popped on top for a delicious "crust".
Course: Entrées, Soups
Cuisine: American
Keyword: Chicken, Lunch, One Pot Meal
Servings: 8
Calories: 518 kcal
Ingredients
  • 3½ pounds chicken 2 boneless chicken breasts and 4 bone-in chicken thighs
  • salt and freshly ground black pepper
  • 1 cup onion diced
  • 3 ribs celery diced
  • 4 carrots sliced
  • 1 large russet potato peeled and diced
  • 4 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1½ cups frozen corn and peas
  • ½ cup heavy cream
  • 1 tablespoon fresh chopped parsley
Biscuit Croutons:
  • 1 cup self-rising flour
  • 1 tablespoons sugar
  • ¼ cup unsalted butter cold (or partially frozen)
  • ¾ cup buttermilk
  • 2 tablespoons butter melted
Instructions
  1. Pre-heat the slow cooker for 20 minutes on the HIGH setting.
  2. Remove the skin from the chicken thighs (if necessary). Cut the chicken breasts in half crosswise. Season the chicken pieces on all sides with salt and freshly ground black pepper. Place the onion, celery, carrots and potatoes in the slow cooker and toss together. Add the chicken stock, dried thyme and bay leaf. Nestle the seasoned chicken into the stock and vegetables, cover the cooker with the lid and slow cook on HIGH for 3 hours (or LOW for 6 hours).
  3. While the soup is cooking, make the biscuit croutons. Pre-heat oven to 350°F.
  4. Combine the self-rising flour and sugar in a large bowl. Grate the cold butter into the flour and stir to coat all the butter chunks with flour. Add the buttermilk and stir until combined. Drop rounded teaspoons of dough onto a baking sheet, making sure they are at least one inch apart. (The biscuit dough can be held at room temperature at this point in order to bake the croutons closer to the time the soup is ready.)
  5. Bake the biscuit croutons at 350°F for 15 minutes. Brush the biscuit croutons with the melted butter and bake for an additional 2 to 5 minutes, until golden brown.

  6. Remove the lid from the slow cooker and skim any fat that has risen to the surface with a ladle. Remove the chicken from the cooker and transfer to a cutting board. Shred the chicken into bite-sized pieces and discard the bones. Return the shredded chicken to the slow cooker. Rinse the frozen peas and corn with warm water and add them to the slow cooker, along with the heavy cream.

  7. Slow cook for an additional 30 to 60 minutes on HIGH until the vegetables are soft.
  8. Season to taste with salt and freshly ground black pepper. Stir in the chopped fresh parsley and serve in bowls with some warm biscuit croutons on top.
Nutrition Facts
Slow Cooker Chicken Pot Pie Soup with Biscuit Croutons 
Amount Per Serving
Calories 518 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 14g70%
Cholesterol 121mg40%
Sodium 376mg16%
Potassium 643mg18%
Carbohydrates 34g11%
Fiber 3g12%
Sugar 8g9%
Protein 26g52%
Vitamin A 5810IU116%
Vitamin C 7.8mg9%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.