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Slow Cooker Chicken Pot Pie Soup

The perfect soup to warm you up on a chilly night! Enjoy with warm buttered biscuits.
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 4 lg. skinless boneless chicken breast halves cut into small cubes
  • 3 1/2 c. cubed Red potatoes
  • 1 c. chopped carrots
  • 1 c. chopped onion
  • 1 c. chopped celery
  • 3 cloves garlic minced
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. dried thyme leaves
  • 1 bay leaf
  • 3 1/2 c. chicken broth
  • 1 1/2 c. heavy cream
  • 1/3 c. all-purpose flour
  • 1 c. frozen petite green peas
  • Buttermilk biscuits for serving

Instructions

  • Combine the chicken, potatoes, carrots, onion, celery, garlic, salt and black pepper, thyme, bay leaf, and chicken broth in a 5-6 quart slow cooker; Cover and cook on HIGH for 4 hours. Remove and discard bay leaf.
  • In a glass measuring cup, whisk together heavy cream and flour until smooth. Pour into the slow cooker, stirring to combine. Add frozen peas. Replace cover and continue cooking for an additional 30 minutes. Serve with warm buttered biscuits.