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Slow Cooker Chicken Pot Pie Soup Recipe with Easy Fluffy Biscuit Topping

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A creamy, comforting slow cooker chicken pot pie soup topped with light, fluffy biscuits that soak up the rich broth. Easy to prepare with simple pantry staples and perfect for cozy nights.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup frozen corn (optional)
  • 1/4 cup all-purpose flour
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and freshly ground black pepper, to taste
  • For the Biscuit Topping:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup whole milk or buttermilk

Instructions

  1. Dice the onion, carrots, and celery into small, uniform pieces (about 1/2-inch cubes). Mince the garlic finely. Trim any excess fat from the chicken thighs or breasts and pat dry.
  2. Place the chicken at the bottom of the slow cooker. Scatter the chopped onions, carrots, celery, and garlic on top. Pour in the chicken broth. Add dried thyme and parsley. Season lightly with salt and pepper.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and vegetables are soft.
  4. Remove the chicken pieces and shred them with two forks. Return shredded chicken to the slow cooker.
  5. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly but not browned. Gradually whisk in the milk or half-and-half until smooth. Pour this mixture into the slow cooker and stir well to thicken the soup. Add frozen peas and corn. Let cook uncovered for another 15-20 minutes, stirring occasionally.
  6. Preheat oven to 425°F (220°C). In a mixing bowl, whisk together flour, baking powder, and salt. Cut cold butter into the flour mixture until it resembles coarse crumbs. Pour in milk or buttermilk and stir gently until just combined.
  7. Spread the biscuit dough over the soup in an oven-safe slow cooker insert or transfer the soup to a baking dish and dollop the biscuit dough on top in spoonfuls. Bake for 15-20 minutes until biscuits are puffed and golden brown.
  8. Let the soup cool for a few minutes before serving so the biscuit topping sets slightly. Scoop out portions ensuring each bowl has plenty of biscuit topping.

Notes

If soup is too thick after adding the roux, add more broth or milk to reach desired consistency. Keep butter cold for flaky biscuits and avoid overmixing biscuit dough to prevent toughness. The biscuit dough can be prepared up to 24 hours in advance and refrigerated. For gluten-free biscuits, use almond flour but expect a denser texture. For dairy-free, substitute butter with coconut oil and milk with plant-based milk.

Nutrition

Keywords: slow cooker, chicken pot pie soup, biscuit topping, comfort food, easy dinner, creamy soup, cozy meal

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