Chicken potpie, soup, and a slow cooker meal all in one? Hello, best of all possible worlds! Seriously, though, a chicken potpie soup sounds a little antithetical to either chicken potpie or chicken soup. And yet! This recipe somehow brings out the best of both meals. Not to mention, since it cooks for four hours in a slow cooker, it’s practically worry free.

I know what you’re thinking. It’s hard to beat chicken potpie for dinner on a blustery night, so how do you turn that into a soup? The biscuits take the place of a buttery crust, making this slow cooker soup a unique version of a retro family favorite.

We’re going easy here, too, because when you’re putting together a slow cooker dinner as you’re drinking your morning cup of coffee, you don’t want to get too complicated. Or maybe that’s just me. In any case, that’s why this recipe calls for frozen corn and peas and 2 cans of condensed cream of chicken soup. You also don’t need to pre-cook the chicken breast; let it cook with the rest of the soup.

The soup cooks on high for about four hours, or closer to eight hours on low. That means your home is going to smell so, so good. If you have dogs and cats, they may not be very happy about being teased with the aroma for an entire day.

Before you serve the soup, bake the biscuits and add them to the bowls, and voila! You have that nice flaky, buttery crust you expect from a chicken potpie, and you have a warming, cozy soup, thick with carrots, corn, peas, and, of course, chicken.

Oh! One of my favorite parts? There’s almost no clean up since everything goes right into the slow cooker. If that’s not appetizing, I don’t know what is.

Chicken Potpie Soup

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It’s hard to beat chicken potpie for dinner. In this soup, the creamy broth and steaming vege­tables are like a warm, cozy hug protecting you from any unsavory weather outside. The biscuits take the place of a buttery crust!

• Author: Addie Gundry
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: Serves 6
• Category: Soups

Ingredients

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• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 small onion, diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 1 pound potatoes, peeled and diced
• 2 (10.5-ounce) cans condensed cream of chicken soup
• 1 cup half-and-half
• 1 1/2–2 teaspoons herbes de Provence
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 1 (16.3-ounce) can refrigerated biscuits

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Instructions

1. Place the chicken in a 6-quart slow Add the onion, celery, garlic, carrots, corn, peas, and potatoes. Mix together.
2. In a small bowl, combine the chicken soup, half-and-half, herbes de Provence, salt, and pepper. Pour over the chicken and vegetables. Add the bay leaves.
3. Cover and cook on High for 4 hours or on Low for 8 hours.
4. About 30 minutes before the end of cooking, bake the biscuits according to the package directions.
5. Remove the bay leaves. Ladle the soup into bowls and serve with biscuits.