It’s so nice to see the slow cooker/crock pot back on the counter again. As the weather is beginning to cool down, it’s time to bring back all your favorite Fall comfort foods. This chicken pot pie soup is a perfect transitional soup into the cooler weather. It’s not too heavy and feels light thanks to all the vegetables, yet it is cozy, comforting and totally satisfying. Some other favorite soup recipes we’ve been enjoying as Fall is approaching is this Broccoli and Cauliflower Soup, Italian Wedding Soup, and Tomato Tortellini Soup. You’ll love that this soup is also loaded with vegetables like petite peas, potatoes, celery, and green beans. Basically, if you love the classic chicken pot pie, you’re going to love it in this soup form!
This soup recipe is:
Quick and easy to prep. 20 minutes max of chopping! Perfect for meal prep for the week. Best served with a buttery, flaky biscuit on top (serves as the pie crust!) High in protein Vibrant and full of fresh veggies Low maintenance Loaded with flavor and freshness!
Chicken: I used boneless, skinless chicken breasts. Veggies: frozen or fresh corn, peas, celery, onion, carrots, potatoes, and green beans! Feel free to add more or less of a certain vegetable based on your preferences. Chicken broth: Feel free to use vegetable broth if needed. Poultry seasoning: adding poultry seasoning is a simple way to add depth to a soup and it gives it an aromatic, woodsy flavor that is just so comforting. Chicken bouillon base: I love adding the Better Than Bouillon chicken base to soups to give the broth a more rich and robust flavor. Apple Cider Vinegar: adding an acid, like apple cider vinegar (or you can use lemon juice) brightens up the flavors of the soup especially in long-simmered soups like this slow cooker chicken pot pie soup. It’s amazing how the soup comes to life with just a little apple cider vinegar! Biscuits: 1 tube of refrigerated biscuit dough or you can try my homemade biscuits!
