Crock-Pot Chicken Pot Pie Soup

Updated on February 20, 2019
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

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At this time of year, when it's cool outside and cold at night, expecting snow to blow in any night and leave our whole neighborhood covered in white, it just seems like the perfect time for soup. I think we've had some kind of soup for lunch and dinner most nights of the week this week. Between building snowmen outside and working on fall crafts inside, the cold air seems to creep into every nook and cranny, chilling you through to the bone.

I've even been known to take a big mug of hot soup up to the computer during my littlest one's naptime to sip on while working on my blogs. A nice hot bowl of soup is sometimes the only thing that will warm you up when you're cold. Tonight I made cabbage roll soup with my family. Last night was chicken and wild rice soup. Some soups are so good that you have to make them a second time in the same week because you didn't get enough the first time, and this is one of them.

What Makes This Recipe Special

What's truly great about this Crock-Pot chicken pot pie soup is that you get all of the delicious creaminess of chicken pot pie without having to make the pie crusts. The homemade whole wheat biscuits are super easy to make and only bake for 6-8 minutes in the oven. And this recipe is clean eating, meaning that it is made with good wholesome ingredients, with absolutely no processed foods or refined white sugar or flour.

You can trust that when you serve this dish to your family, you are providing them with seriously good food loaded with great nutrients. You'll notice that I use pink Himalayan salt, whole wheat flour, organic whole milk, coconut oil, and home-canned broth and veggies. We do not do canned, boxed, or pre-packaged food in this house, which makes me feel so good about what I am feeding my family.

You can do the same using organic broth and fresh veggies, unless you'd like to check out my recipes for home canning your own fresh food products, like broths. I used corn broth for my soup so it had a little kick of yummy corn along with all of the other veggies. Let me show you how easy it was to toss together!

5 stars from 1 rating of Chicken Pot Pie Soup

Cook Time

Prep time: 15 min
Cook time: 3 hours
Ready in: 3 hours 15 min
Yields: 6 adult servings and at least 24 biscuits

Ingredients

Soup:

  • 2 chicken breasts, thawed and cut up
  • 1/2 cup onions
  • 3 tablespoons minced garlic
  • 1 teaspoon each rosemary, thyme, and parsley
  • 1 teaspoon each pink Himalayan salt and black pepper
  • 4 cups chicken broth, or other broth (I used my corn broth)
  • 6 cups veggies (I used carrots, black eyed peas, and green beans)
  • 1 cup half and half
  • 2 tablespoons whole wheat flour

Biscuits:

  • 2 cups whole wheat flour
  • 3 teaspoons baking powder
  • 1 teaspoon pink Himalayan salt
  • 1/3 cup coconut oil
  • 2/3 cup organic whole milk

Instructions

  1. First I thawed out 2 very large chicken breasts to use for my soup, and I cut them into smaller chunks to cook faster. Then I tossed them into the bottom of my Crock-Pot. You always want to put raw meat at the bottom so it cooks thoroughly.
  2. Then, as I only had my dehydrated onions, I crushed those up for my soup and poured them in on top of the chicken. You could just as easily chop up a fresh onion for this recipe.
  3. On top I added the minced garlic and all of my spices. Then my corn broth.
  4. Finally I added each of my veggies. For this recipe I chose my black eyed peas, carrots, and green beans. Corn and peas would have been wonderful in this soup as well.
  5. I put the top on my Crock-Pot and cooked my soup on high for 3 hours.
  6. After the cook time was up, I pulled the chicken pieces out and shredded them. Then I returned them to the pot.
  7. I then mixed up my half and half and flour and poured them into my soup. I put the top back on to cook another hour or so. In the last 20 minutes or so, I made my biscuits.
  8. Before this next step, make sure to preheat your oven to 475 degrees F and line a couple cookie sheets with parchment paper.
  9. I started by mixing my flour, baking powder and salt in a medium bowl, and then I poured in my milk, and my coconut oil (melting the oil first).
  10. The mixture was easy to mix up and then roll into balls with my hands.
  11. I laid all of the balls out evenly spaced on my cookie sheets. I left them in balls, but you could also smash them down to look more like biscuits if you'd like.
  12. Bake your biscuits for about 6-8 minutes, depending on the weather and your climate. You just want them to be brown on the bottom.
  13. Serve your soup in bowls with the biscuits on top. Enjoy!
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I thawed my chicken and cut it cut into smaller pieces to cook faster.And dropped them into the bottom of my Crock-Pot.Then I add my onions and spices on top. I just had onions that I had previously dehydrated, so that's what I used.I can my own broth, so that's what I used.I also can my own veggies, so I used 1 pint of black eyed peas and carrots.And also a pint of green beans.I put the top on my pot and cooked it on high for about 3 hours.Then I pulled the chicken out and shredded it.I add the chicken back into the crock pot.Then I mixed my half and half and flour.I poured this into my soup and stirred, replacing the cover to keep cooking and thickening while I made the biscuits.I then preheated my oven to 475 degrees F and mixed up my biscuit dough.I rolled it into balls.And laid them out on my lined cookie sheet.I baked them for 8 minutes.When it was time to serve the soup, I ladled it into bowls and placed the biscuits on top.
I thawed my chicken and cut it cut into smaller pieces to cook faster.
I thawed my chicken and cut it cut into smaller pieces to cook faster.
And dropped them into the bottom of my Crock-Pot.
And dropped them into the bottom of my Crock-Pot.
Then I add my onions and spices on top. I just had onions that I had previously dehydrated, so that's what I used.
Then I add my onions and spices on top. I just had onions that I had previously dehydrated, so that's what I used.
I can my own broth, so that's what I used.
I can my own broth, so that's what I used.
I also can my own veggies, so I used 1 pint of black eyed peas and carrots.
I also can my own veggies, so I used 1 pint of black eyed peas and carrots.
And also a pint of green beans.
And also a pint of green beans.
I put the top on my pot and cooked it on high for about 3 hours.
I put the top on my pot and cooked it on high for about 3 hours.
Then I pulled the chicken out and shredded it.
Then I pulled the chicken out and shredded it.
I add the chicken back into the crock pot.
I add the chicken back into the crock pot.
Then I mixed my half and half and flour.
Then I mixed my half and half and flour.
I poured this into my soup and stirred, replacing the cover to keep cooking and thickening while I made the biscuits.
I poured this into my soup and stirred, replacing the cover to keep cooking and thickening while I made the biscuits.
I then preheated my oven to 475 degrees F and mixed up my biscuit dough.
I then preheated my oven to 475 degrees F and mixed up my biscuit dough.
I rolled it into balls.
I rolled it into balls.
And laid them out on my lined cookie sheet.
And laid them out on my lined cookie sheet.
I baked them for 8 minutes.
I baked them for 8 minutes.
When it was time to serve the soup, I ladled it into bowls and placed the biscuits on top.
When it was time to serve the soup, I ladled it into bowls and placed the biscuits on top.
Nutrition Facts
Serving size: 1
Calories 195
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 2 g10%
Unsaturated fat 2 g
Carbohydrates 32 g11%
Sugar 1 g
Fiber 3 g12%
Protein 7 g14%
Cholesterol 50 mg17%
Sodium 160 mg7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Source

I sure love cooking for my family. And when the meals are this good, it's even more addicting. I was just talking to my husband tonight about the different foods that we feed our children. We keep fresh fruits and veggies, bread, chips and crackers that I make myself, tons of great homemade snacks like fruit leather, dried fruit and granola, and even treats like cookies and brownies. This doesn't include the amazing breakfast dishes like homemade cinnamon rolls, coffee cake, and waffles that we always have around, and these delicious dinners.

Every item we have in the house contains real, whole, unprocessed foods and fresh and/or organic ingredients without fillers and preservatives. Even when my toddler is eating his third double fudge brownie of the day, I can still have the peace of mind that he is filling his belly with good stuff. You should definitely check out my article on Clean Eating as a Lifestyle if you want to know more about what we do and how we do it. And I save a ton of money at the grocery store, too!

In the meantime, enjoy a nice hot bowl of soup tonight on me, and check out all of the other delicious soup recipes I have posted. If there was ever a season to really get into soups, the fall and winter are perfect for them.

Questions & Answers

  • It says 3 hrs cook time for this crock-pot chicken pot pie soup, but reading through the steps it's actually 4 hours. Is this correct or am I missing something?

    I tend to cook mine a little longer than necessary at times. With two kids and a husband with an unpredictable work schedule, we eat when we can, hence the conflicting times. 3 hours is really all that's necessary, especially if the chicken is already cooked. The chicken being fully cooked before serving is the only important factor.

© 2018 Victoria Van Ness

Comments

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    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      10 months ago from Fountain, CO

      This was super simple and delicious! I'm so glad you enjoyed it!

    • Pamela99 profile image

      Pamela Oglesby 

      10 months ago from Sunny Florida

      This looks like one of the recipes that I use to hear the term "stick to the ribs", which mean filling and delicious. When I saw the title of this recipe I didn't know what to expect, but this looks like another winner.

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      10 months ago from Fountain, CO

      Absolutely! Consider half and half and heavy cream equally interchangeable, as well as a slow cooker and a crock pot. This could just as easily be made in a pot on the stove as well.

      I wonder if there's another way to make the biscuits without an oven. Possibly on the stove or in a cast iron pot like cornbread. Anything is possible.

    • poppyr profile image

      Poppy 

      10 months ago from Tokyo, Japan

      Wow, this looks incredibly good! I can’t make the biscuits as I don’t have an oven, but the soup looks amazing. Great use of herbs which are sure to give it a lovely edge.

      Since I can’t get half and half in Japan, would I be able to substitute it with half a cup of heavy cream and half a cup of milk? And would a slow cooker be all right to use instead of a crock pot?

      Thank you again for this great recipe, and excellent pictures, too. The finished dish looks sublime.

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