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Cozy Crockpot Chicken Pot Pie Soup Recipe with Flaky Biscuit Topping Made Easy

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A comforting and easy chicken pot pie soup made in a crockpot, topped with flaky baked biscuits for a warm, indulgent meal perfect for chilly evenings.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great for convenience)
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup frozen peas
  • 1 small onion, finely chopped
  • 4 cups low-sodium chicken broth
  • 1 cup half-and-half or whole milk (substitute almond milk for dairy-free)
  • 1/3 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 can refrigerated biscuit dough (like Pillsbury)

Instructions

  1. Dice carrots and celery, finely chop the onion, and shred cooked chicken into bite-size pieces (about 10 minutes).
  2. In a small saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/3 cup all-purpose flour and cook, whisking constantly, until light golden and nutty smelling (2-3 minutes).
  3. Transfer the roux to the crockpot. Add diced carrots, celery, onion, 4 cups chicken broth, 1 teaspoon dried thyme, 1 teaspoon garlic powder, salt, and pepper. Stir to combine (5 minutes).
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until vegetables are tender and flavors meld.
  5. About 30 minutes before serving, stir in shredded chicken, frozen peas, and 1 cup half-and-half or whole milk. Adjust seasoning if needed. Keep crockpot uncovered to thicken soup slightly (5-10 minutes).
  6. Preheat oven to 375°F (190°C). Separate biscuit dough onto a greased baking sheet or cast iron skillet. Bake for 12-15 minutes until golden and flaky.
  7. Ladle hot soup into bowls and top each serving with a warm biscuit. Serve immediately.

Notes

Do not bake biscuit dough in the crockpot to avoid soggy biscuits; bake separately for flaky, crisp topping. Whisk roux constantly to avoid lumps and bitterness. Add frozen peas and cream near the end to keep freshness and prevent curdling. Leftover soup and biscuits should be stored separately. For gluten-free, use gluten-free flour and biscuit dough. For dairy-free, substitute half-and-half with almond milk.

Nutrition

Keywords: chicken pot pie soup, crockpot soup, comfort food, flaky biscuit topping, easy dinner, slow cooker recipe

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