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!
Prep Time:20 minutes
Cook Time:4 hours
Total Time:4 hours 20 minutes
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
Place the chicken in a 6-quart slow Add the onion, celery, garlic, carrots, corn, peas, and potatoes. Mix together.
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.
Cover and cook on High for 4 hours or on Low for 8 hours.
About 30 minutes before the end of cooking, bake the biscuits according to the package directions.
Remove the bay leaves. Ladle the soup into bowls and serve with biscuits.