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When the temperature drops and the days grow shorter, there's nothing quite like a warm bowl of comfort food to soothe the soul. Comfort food serves as a reminder of home, family gatherings, and cherished moments spent around the dinner table. Particularly during the chilly months, hearty soups and stews become staples in many households, offering not only nourishment but also a sense of warmth and familiarity. Among these beloved dishes, Cozy Slow Cooker Chicken Pot Pie Soup stands out as a quintessential example of comfort cooking, perfect for busy families navigating hectic schedules and cold weather.

Slow Cooker Chicken Pot Pie Soup – Pure Comfort in a Bowl!

Warm up your chilly evenings with this Cozy Slow Cooker Chicken Pot Pie Soup, a comforting blend of tender chicken, fresh vegetables, and creamy goodness. This easy recipe captures all the flavors of traditional chicken pot pie without the fuss of pie crust, making it perfect for busy nights. Layer your ingredients in a slow cooker and let the magic happen—soon, you'll come home to the delicious aroma of this heartwarming soup, perfect for sharing with family and friends. Discover the key ingredients and preparation tips to make this dish your new go-to comfort food.
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups low-sodium chicken broth

2 cups diced carrots

1 cup diced celery

1 cup frozen peas

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 cup heavy cream

1 cup frozen diced potatoes or hash browns

1 cup biscuit dough (homemade or store-bought)

Salt and pepper to taste

Chopped fresh parsley for garnish

Instructions
 

Prep the Chicken: Place the boneless chicken breasts at the bottom of the slow cooker. Season with a pinch of salt and pepper.

    Add Vegetables: To the slow cooker, add the diced carrots, celery, peas, chopped onion, and minced garlic.

      Pour the Broth: Add the chicken broth over the chicken and vegetables, ensuring everything is submerged.

        Season the Soup: Sprinkle in the dried thyme, rosemary, and add the bay leaf for depth of flavor.

          Slow Cook: Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easy to shred.

            Shred Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.

              Add Cream and Potatoes: Stir in the heavy cream and frozen diced potatoes or hash browns. Let the soup cook on high for an additional 30 minutes to thicken.

                Prepare Biscuits: If using store-bought biscuit dough, cut it into small pieces and add them to the slow cooker about 15 minutes before serving. If making homemade, bake them according to your recipe.

                  Final Seasoning: Taste the soup and adjust the seasoning with more salt and pepper as desired.

                    Serve and Garnish: Ladle the soup into bowls, and top with freshly chopped parsley and pieces of baked biscuit. Enjoy your cozy bowl of comfort!

                      Prep Time, Total Time, Servings: 20 minutes | 7 hours | 6 servings