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- 1 lb boneless, skinless chicken breasts - 1 medium onion, chopped - 3 carrots, diced - 3 stalks of celery, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 cup frozen peas - 2 medium potatoes, peeled and diced - 1 cup heavy cream This soup starts with tender chicken breasts. You can use fresh or frozen ones. I love using a mix of fresh veggies. They add flavor and nutrition. Onion, carrots, celery, garlic, peas, and potatoes work well together. The chicken broth creates a savory base. Heavy cream gives it that rich, creamy texture that makes this soup so comforting. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon paprika - Salt and pepper to taste Seasonings make this soup shine. I use dried thyme, rosemary, and paprika for warmth and depth. Salt and pepper help bring out the flavors. Adjust these to your taste. Fresh herbs can also add a nice touch if you have them on hand. - 1 cup biscuit mix To top off this soup, I use a simple biscuit mix. It adds a nice, fluffy crunch. Just prepare it as directed on the package. You can dollop it right on top of the soup before serving. For a golden finish, broil the bowls for a few minutes. This makes for a fun and tasty twist on classic chicken pot pie! Start by placing the boneless chicken breasts at the bottom of your slow cooker. This step is key to keeping the chicken juicy. Season the chicken with salt, pepper, dried thyme, dried rosemary, and paprika. These spices add great flavor to your dish. Make sure every piece is coated well. Next, layer the chopped onion, diced carrots, diced celery, minced garlic, frozen peas, and diced potatoes over the seasoned chicken. Each vegetable brings its own taste and texture, making the soup hearty. After the vegetables, carefully pour in the chicken broth. This broth will blend all the flavors as it cooks. Now it’s time to set your slow cooker. You can choose the low setting for 6 to 8 hours or the high setting for 3 to 4 hours. Whichever you choose, the chicken should become tender and flavorful. Check the chicken about 30 minutes before the cooking time ends. It should be fully cooked and easy to shred. Once the cooking time is up, carefully remove the chicken from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. Next, stir in the heavy cream. This will make your soup rich and creamy. Adjust the seasoning with salt and pepper if needed. For the biscuit topping, grab a separate bowl and prepare the biscuit mix according to the package instructions. This will give you a quick and easy topping. When ready to serve, ladle the soup into bowls. Add spoonfuls of biscuit dough on top. For a golden finish, you can place the bowls under the broiler for 2 to 3 minutes. This step will give your biscuits a lovely color and texture. To boost flavor, you can add more herbs. Try using fresh thyme or rosemary for a bright taste. You can also swap in lemon juice for a zesty kick. If you want more depth, consider adding a dash of soy sauce or Worcestershire sauce. For veggies, you can use what you have. Sweet corn, green beans, or even bell peppers work well. Just remember that softer veggies may need less cooking time. For best results, I suggest using a 6-quart slow cooker. This size gives you enough space for all the ingredients. If you have a programmable one, it can help you time it just right. Cooking times can differ based on your slow cooker. For most, low heat takes about 6 to 8 hours. If you’re in a rush, you can cook it on high for 3 to 4 hours. Just check that the chicken is fully cooked. To serve, ladle the soup into rustic bowls. This adds charm and warmth. Top each bowl with a spoonful of biscuit dough. For a pop of color, sprinkle fresh parsley on top. If you want to go the extra mile, place the bowls under the broiler for a few minutes. This gives the biscuit topping a lovely golden crust. It not only looks good but tastes amazing! {{image_2}} You can easily switch out some ingredients in this recipe. If you have leftover rotisserie chicken, use it! Just shred the chicken and add it during the last hour of cooking. This saves time and adds great flavor. For vegan or vegetarian options, try using chickpeas or tofu instead of chicken. Use vegetable broth and add more veggies like mushrooms or zucchini. This keeps the soup hearty while making it plant-based. To change up the flavor, consider adding different herbs. Fresh herbs like dill or basil can really brighten the soup. You can also mix in a bay leaf while cooking for a deeper taste. If you like heat, add spices like cayenne pepper or crushed red pepper flakes. Start small and adjust to your taste. A little spice can make this soup even more comforting. For the topping, try different types of biscuit mixes. You can use cornbread mix for a sweet twist. You might also want to use puff pastry. It gives a flaky texture that pairs well with the soup. Creative topping options can include crunchy bread or crackers. Serve some toasted bread or croutons on the side. This adds a fun crunch that makes every bite exciting! To keep your chicken pot pie soup fresh, store it in an airtight container. Place the soup in the fridge. It will last up to four days. If you want to save it longer, freeze the soup. Transfer it to a freezer-safe container. It will stay good for about three months. Always let the soup cool before freezing. This helps keep the texture right. When you're ready to enjoy your leftovers, reheat them gently. You can use the microwave or a pot on the stove. If using a microwave, heat in short bursts. Stir often to avoid hot spots. If using the stove, warm over low heat. Stir to mix well. To keep the biscuit topping intact, avoid boiling the soup. Instead, heat it slowly. If you have extra biscuit dough, you can bake it fresh. Just follow the package instructions. This gives you that lovely, warm topping again. To thicken chicken pot pie soup, you have a few options. You can use: - Cornstarch: Mix cornstarch with water and add it to the soup. - Flour: Make a roux by cooking flour with butter before mixing it in. - Mashed potatoes: Stir in some extra mashed potatoes for creaminess. These methods work well for a rich, hearty soup that feels thick and satisfying. Yes, you can prepare this soup in advance. To get the best flavor, follow these steps: 1. Cook the soup as directed. 2. Cool it down before storing in the fridge. 3. Keep it in an airtight container for up to three days. This way, the flavors have time to blend. Reheat slowly on the stove when you're ready to serve. Chicken pot pie soup pairs well with several side dishes. Here are a few tasty options: - Crusty bread: Perfect for dipping. - Simple salad: A fresh green salad balances the meal. - Fruit: A fruit platter adds a sweet touch. These sides enhance the meal and make it feel special. Chicken pot pie soup lasts about three to four days in the fridge. For safety, keep it in a sealed container. If you want to store it longer, you can freeze it. Just make sure to use it within three months for the best taste. This blog post covered how to make a delicious chicken pot pie soup, from main ingredients to cooking tips. By using simple steps, everyone can create this comforting dish at home. Remember to experiment with ingredients and seasonings for your unique flavor. Whether you add herbs or swap toppings, the options are endless! Enjoy this dish fresh or as leftovers, and make it your own.

Slow Cooker Chicken Pot Pie Soup

Warm up your evenings with this comforting chicken pot pie soup! Packed with tender chicken, hearty vegetables, and a rich creamy broth, this dish is perfect for cozy nights. Simply set it and forget it in your slow cooker for 6-8 hours, then finish it off with fluffy biscuit toppings for an extra special touch. Ready to indulge in the ultimate comfort food? Click through for the full recipe and tips to make your meal unforgettable!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 medium onion, chopped

3 carrots, diced

3 stalks of celery, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup frozen peas

2 medium potatoes, peeled and diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

1 cup heavy cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

1 cup biscuit mix (for topping)

Instructions
 

Prepare the Chicken: Place the boneless chicken breasts at the bottom of the slow cooker. Season with salt, pepper, thyme, rosemary, and paprika.

    Add Vegetables: Layer the chopped onion, carrots, celery, garlic, peas, and diced potatoes over the chicken.

      Pour in Broth: Carefully pour the chicken broth over all the ingredients in the slow cooker.

        Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.

          Shred Chicken: Once done, carefully remove the chicken and shred it using two forks. Return the shredded chicken to the pot.

            Incorporate Cream: Stir in the heavy cream, mixing well until everything is combined. Adjust seasoning with salt and pepper if needed.

              Prepare Biscuits: In a separate bowl, prepare the biscuit mix according to package instructions to make a quick topping.

                Serve: Ladle the soup into bowls and add spoonfuls of the biscuit dough on top.

                  Optional Baking Step: For a golden topping, place bowls under the broiler for 2-3 minutes until biscuits are lightly browned and cooked through.

                    Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                      - Presentation Tips: Serve the soup in rustic bowls, topped with fresh chopped parsley for a touch of color, and offer extra biscuit dough on the side for those who desire more topping.