Print

Slow Cooker Chicken Potpie Soup

dump dinner
Print Recipe

Thank you PureWow for the recipe!

Ingredients

Potpie: 

  • 1 + ½ lbs. boneless, skinless chicken breasts (diced)

  • 1 pint cremini mushrooms (quartered)

  • 1 sweet onion (diced)

  • 3 carrots (peeled and diced)

  • 3 stalks celery (diced)

  • ½ cup all-purpose flour 

  • 3 garlic cloves (minced)

  • 2 cups chicken broth 

  • 1 bay leaf

  • 1 Tbsp chopped fresh thyme

  • Kosher salt and freshly ground black pepper

  • 1 15-oz. can peas (drained)

  • 1 15-oz can corn (drained)

  • ½ cup heavy cream 

  • ⅓ cup chopped fresh parsley

Biscuit Topping:

  • One 16-oz. package biscuits

  • 1 large egg

  • 1 cup shredded white cheddar cheese

  • ¼ cup chopped fresh chives

Instructions

  1. In the bowl of a slow cooker, combine the chicken, mushrooms, onion, carrots, flour, and garlic cloves. Add the broth, bay leaf, and thyme. Turn the slow cooker on until the chicken is tender, about 7 hours. 

  2. Season the soup with salt and pepper. Stir in the peas, corn, and heavy cream. Cook the soup until it’s warmed through for about 30 minutes. 

  3. Meanwhile, preheat the oven to 375°F and line a baking sheet with parchment paper. Put the biscuits on the baking sheet. In a small bowl, whisk the egg with 1 tablespoon of water and brush an even layer on each biscuit. Top each biscuit with shredded cheese. 

  4.  Bake until the biscuit is fully baked and the cheese is golden brown, 15-17 minutes. Cool for 10 minutes, then garnish with chives. 

  5. To serve, ladle the potpie into bowls and top with chives and a biscuit.

Find it online: https://shesafullonmonet.com/delicious-dump-dinner-recipes/