Weekly Winner: Potpie Problem No More

IMG_0359I have a serious “love-hate” relationship with Chicken Pot Pie. On one hand, I adore it — the flaky crust, the comfort factor, the creamy luscious filling.  On the other hand — I hate making it!  I’m not a pastry person so I’m always looking for a pre-made option.  It’s also very difficult to portion out and making single portions with individual crusts is beyond tedious.  What to do, what to do???  The answer?  Make a soup out of it and top it with a cheesy, fluffy biscuit.  Problem solved.

Slow-Cooker Chicken Potpie Soup has made it possible for me to have chicken potpie whenever I want!  The fact that its made in the slow-cooker is a bonus inside of a bonus!  The recipe comes from PureWow.  All I can tell you is, this is a game-changer.  I’m not sure this recipe could be any easier and it is definitely amazingly tasty.  The website said it best.  “PureWow”.  My chicken potpie problem no longer exists.  Full disclosure:  I did make two substitutions:  I don’t see why in the world I’d use canned corn and peas if I have frozen.  I think frozen is way better. Therefore I simply used the equivalent amount of frozen.

Slow-Cooker Chicken Potpie Soup

Serves 8


1½ pounds boneless, skinless chicken breast, 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 tablespoon chopped fresh thyme

Kosher salt and freshly ground black pepper

One 15-ounce can peas, drained 15 oz. frozen peas

One 15-ounce can corn, drained 15 oz. frozen corn

½ cup heavy cream

⅓ cup chopped fresh parsley

Biscuit Topping

One 16-ounce package refrigerated biscuits

1 large egg

1 cup shredded white cheddar cheese

¼ cup chopped fresh chives


1. Make the Potpie: In the bowl of a slow cooker, combine the chicken breast, mushrooms, onion, carrot, celery, flour and garlic cloves. Add the broth, bay leaf and thyme.

2. Turn the slow cooker on low and cook until the chicken is tender, about 7 hours.

3. Season the soup with salt and pepper. Stir in the peas, corn and heavy cream. Cook the soup until warmed through, about 30 minutes.

4. Make the Biscuit Topping: Meanwhile, preheat the oven to 375°F and line a baking sheet with parchment paper.

5. Separate the biscuits and place them on the baking sheet. In a small bowl, whisk the egg with 1 tablespoon water; brush an even layer over each biscuit. Top each biscuit with shredded cheese.

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

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