Crock Pot Chicken Pot Pie Soup

Light and healthy soup pairs with a buttery biscuit for a taste of comfort food without all the fat.

Course Main Course
Cuisine American
Keyword Crock Pot, Light and Healthy, Quick and Easy, Slow Cooker
Prep Time 15 minutes
Servings 6
Author Susan


  • 4 chicken breasts
  • 2 10 oz Bags frozen mixed vegetables
  • 1/2 tsp thyme
  • 1 tsp onion powder
  • 4 cups fat-free milk or unsweetened almond milk
  • 2 cups fat-free chicken broth
  • 1/4 cup flour
  • salt
  • 1 can refrigerated biscuits (like Pilsbury Grands)
  • 2 medium potatoes, diced


  1. Add all ingredients except flour, salt and biscuits to crock pot. Cook on low 6-8 hours until chicken is cooked through and tender. Shred chicken by pulling apart with two forks. Prepare biscuits according to package directions. To thicken the soup mix 1/2 - 1 cup of the soup liquid with the flour to make a slurry. Pour into the rest of the soup and allow to thicken for 2-3 minutes. Add salt to taste. Serve with biscuits.