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To craft this delightful soup, you’ll need the following ingredients:

Crockpot Chicken Pot Pie Soup

Warm up your evenings with this Cozy Crockpot Chicken Pot Pie Soup, a comforting recipe that brings childhood memories to your dinner table. This delicious soup combines tender chicken, hearty vegetables, and a creamy broth, all effortlessly cooked in a slow cooker. Perfect for chilly nights, it requires minimal prep and delivers maximum flavor. Enjoy the rich aroma and delightful taste that will make this soup a staple in your home, perfect for family gatherings or a cozy night in.
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Ingredients
  

1 pound boneless, skinless chicken breasts

4 cups chicken broth

1 cup heavy cream

2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

1 medium onion, diced

2 cloves garlic, minced

4 medium potatoes, peeled and diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1 tablespoon Worcestershire sauce

1 cup biscuit dough (store-bought or homemade, crumbled)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Chicken: Place the boneless chicken breasts at the bottom of the crockpot.

    Add the Veggies: Pour in the chicken broth, then add the frozen mixed vegetables, diced onion, minced garlic, and potatoes to the crockpot on top of the chicken.

      Season It Up: Sprinkle the thyme, rosemary, black pepper, and salt over the ingredients. Add the Worcestershire sauce for an extra layer of flavor.

        Stir and Set: Gently stir the mixture to combine, ensuring the chicken is submerged in the broth. Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours.

          Shred the Chicken: Once the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken back into the soup.

            Add Cream: Stir in the heavy cream, allowing it to swirl into the broth for a creamy texture.

              Add Biscuit Dough: Lastly, crumble the biscuit dough into the soup. Allow it to cook for an additional 30 minutes on high until the dough has cooked through, making the soup heartier.

                Garnish and Serve: Once the biscuit pieces are cooked, serve the soup hot. Garnish with fresh parsley for a pop of color and flavor.

                  Prep Time: 15 minutes | Total Time: 7 hours 15 minutes | Servings: 6