Crockpot Chicken Pot Pie Soup
This crockpot chicken pot pie soup is creamy, comforting, and perfect for a cold winter day.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into small pieces
- 1 cup frozen mixed vegetables peas, carrots, corn, and green beans
- 1 can condensed cream of chicken soup (or use our cream of anything soup mix) https://thisoldbaker.com/cream-of-anything-soup-mix/
- 1 can condensed cream of celery soup (or use our cream of anything soup mix) https://thisoldbaker.com/cream-of-anything-soup-mix/
- 1 cup low-sodium chicken broth
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated biscuits cooked and cut into small pieces
Instructions
- Place the chicken pieces and frozen vegetables in the crockpot.
- In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, milk, garlic powder, onion powder, thyme, salt, and pepper.
- Pour the soup mixture over the chicken and vegetables in the crockpot, and stir to combine.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- In the last 30 minutes of cooking, add the cooked biscuit pieces to the crockpot and stir gently.
- Serve the soup hot, garnished with additional cooked biscuit pieces and fresh thyme, if desired.