How to Make Crock-Pot Chicken Pot Pie Soup
When it's cold and our whole neighborhood is 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 this week. Between building snowmen and working on fall crafts, 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!
- 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
- 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
- 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.
- 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.
- On top I added the minced garlic and all of my spices. Then my corn broth.
- 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.
- I put the top on my Crock-Pot and cooked my soup on high for 3 hours.
- After the cook time was up, I pulled the chicken pieces out and shredded them. Then I returned them to the pot.
- 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.
- Before this next step, make sure to preheat your oven to 475 degrees F and line a couple cookie sheets with parchment paper.
- 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).
- The mixture was easy to mix up and then roll into balls with my hands.
- 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.
- 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.
- Serve your soup in bowls with the biscuits on top. Enjoy!
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 2 g||10%|
|Unsaturated fat 2 g|
|Carbohydrates 32 g||11%|
|Sugar 1 g|
|Fiber 3 g||12%|
|Protein 7 g||14%|
|Cholesterol 50 mg||17%|
|Sodium 160 mg||7%|
|* 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.|
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