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Monday, October 29, 2018

October 29: Slow-Cooker Chicken Pot Pie Soup & Biscuits

Today I have a second slow-cooker option for your Halloween eve meal. (And, if you want to check the archive, here's a third. Mmm.) 

I’d originally planned to share my Easy Bisquick Chicken Pot Pie recipe with you this season, but when my mom asked me, “Hey, when are you making that fabulous pot pie soup with the biscuits again?” (and my mom, you should know, generally doesn’t like soup), I decided to make a trade and give my fans what they ask for.  

Yesterday I talked about the beauty of the dump-and-go nature of the White Bean Chicken Chili I love making. No work up front except for opening some cans. (Though, admittedly, there’s a bit of work at the end to get it to that creamy, hearty texture that makes it so great.) 

This chicken pot pie slow-cooker option is sort of the opposite: there’s necessary slicing and dicing before things go into the pot, but the end is mostly hands off (except for stirring in a couple cans of soup in the last 30-60 minutes.) My work-around is to do my chopping the night before I make this so it ends up feeling like a dump-and-go situation (plus, frankly, who the heck has time to chop veggies in the morning before work? Not I, said the cat.) 
Turn these...
...into these! Place in zipper bag or storage container &
refrigerate overnight for easy grabbing in the morning!
In any case, even with the chopping, the meal is still insanely simple to make as it does its cooking while you are at work or watching parades or otherwise living your best life, and you can join it already in progress right toward the end and just, you know, bake off some biscuits, stir in some soup, and eat it. We can handle that even on our busiest days, amiright?

This recipe is from Crumb de la Crumb. As always, in the recipe below, I list what I use. I include a little more celery than her original recipe (she only calls for 1 stalk) and I always use the cans of soup instead of the heavy cream (the choice for which she outlines in her recipe). The last time I made it, I used a can of Cream of Chicken and one of Cream of Celery (because those are the two I use in my Bisquick version), but this time I decided to try Cream of Sweet Corn. It turned out well, but I think I prefer the Cream of Celery and will revert back to that next time. You can use what you like. 

Slow-Cooker Chicken Pot Pie Soup 
Yield: about 9 cups
See? If you pre-chop your veggies, it's dump-and-go!


2 large (about 1 ¼ - 1 ½ pounds) boneless, skinless chicken breasts
1 cup frozen peas 
1 cup frozen yellow corn 
1 cup carrots, chopped
1-2 stalks (about ½ cup) celery, finely chopped
2 medium potatoes, peeled and diced
1 small onion, diced
4 ounces cream cheese, at room temperature (if, like me, you forget to put it out early to come to temperature, you can microwave it for about 30 seconds)
4 cups low-sodium chicken broth 
1 chicken bouillon cube
2 teaspoons garlic powder
1 can Campbells Cream of Chicken soup
1 can Cream of Celery soup (you could also use Cream of Corn) 
1 tube refrigerated biscuit dough (I prefer Pillsbury Homestyle Biscuits)


1.    Place chicken breasts on the bottom of your 5-quart slow cooker, then add frozen peas and corn (alternately, according to the original recipe, you could also use canned peas and corn, drained), carrots, celery, potatoes, onions, cream cheese, chicken broth, chicken bouillon, and garlic powder. 

2.    Cover and cook on low 4-6 hours. (Chicken will be cooked through and potatoes should be fork-tender.) 
About 5 hours later.
Yes, the cream cheese sorta sits on top if you don't stir it.
3.    30 minutes before serving, shred chicken with two forks, stir in the 2 cans of soup, the cream cheese that has sort of sat on top of your veggies all day (you want to get those lumps dispersed), and salt and pepper to taste. (The original recipe notes that you can use 3-4 cups of heavy cream in place of the soup. However, I prefer the thickness the canned soup lends to the recipe, so I prefer it to the heavy cream.) 
I took my chicken out of the pot to shred it (so I didn't scrape my pot.)

Replace chicken and stir in the soups.
Voila! Creamy and delish!
4.    Bake biscuits according to package directions and serve atop the soup.

I had every intention of making my own biscuits this time (of course I saw a recipe I wanted to try) but I had made other treats the same day and ran out of time. You can make your own or use the refrigerated kind. It doesn’t matter—whichever you use, it’ll be delicious.

The biggest dinner trouble you’ll have now, I suspect, is choosing which of these hearty, filling, easy slow-cooker options to serve on Halloween! That's no trick--but it IS a treat!

**I have no affiliation or relationship with any of the brands mentioned or linked in this post. All opinions and experiences expressed herein are my own.**

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