Description
A creamy and hearty chicken pot pie soup made in a crockpot, perfect for chilly evenings.
Ingredients
Scale
- 500 g chicken breast, diced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 liter chicken broth
- 250 ml heavy cream
- 1 teaspoon dried thyme
- 2 bay leaves
- 150 g frozen peas
- 1 can biscuit dough (about 400 g)
Instructions
- Prepare the ingredients by dicing the chicken, chopping the carrots and celery, dicing the onion, and mincing the garlic.
- Combine the diced chicken, chopped carrots, chopped celery, diced onion, and minced garlic in a large crockpot.
- Add the chicken broth, dried thyme, and bay leaves, stirring to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked and vegetables are tender.
- Remove the bay leaves, stir in the heavy cream and frozen peas, and cook for an additional 15-20 minutes on low heat.
- Preheat the oven according to the biscuit dough package instructions and prepare the biscuit dough.
- Bake the biscuit pieces until golden brown according to package instructions.
- Serve the soup hot, topped with freshly baked biscuit pieces.
Notes
- For a lighter version, use low-fat milk instead of heavy cream.
- Vegetarians can replace chicken with chickpeas or tofu.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, use freezer-safe bags or containers.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Crockpot, Chicken, Pot Pie, Soup, Comfort Food