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Slow Cooker Chicken Pot Pie Soup

Tiffany, Creme de la Crumb
  • 375 minutes
  • Serves 6

INGREDIENTS

2

medium-large boneless skinless chicken breasts

1 cup

frozen peas (or 1 can, drained)

1 cup

frozen yellow corn (or 1 can, drained)

1 cup

chopped carrots

1

stalk celery, chopped

2

medium potatoes, peeled and diced

1

small yellow or white onion, diced

4 oz

cream cheese, at room temperature

4 cups

chicken broth

1 tbsp

chicken bouillon (or 1 chicken bouillon cube)

2 tsp

garlic powder

3 cups

heavy cream (see note)

salt and pepper

1

tube refrigerated biscuit dough