Crock Pot Chicken Pot Pie Soup

Crock Pot Chicken Pot Pie Soup

Creamy, cozy, and packed with classic comfort, this slow cooker chicken pot pie soup delivers all the flavors of a traditional pot pie in an easy, hands-off soup. Finished with crisp, flaky puff pastry, it's a satisfying meal that's perfect for chilly days.

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Course: Dinner

Cuisine: American

Keyword: Crock Pot Chicken Pot Pie Soup

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings:

Notes

Ingredients

2 boneless skinless chicken breasts
Salt and pepper
Half an onion, diced
2–3 cloves garlic, minced
A sprig of fresh rosemary (sub a small pinch of dried herbs)
A sprig of fresh thyme (sub a small pinch of dried herbs)
32 oz chicken broth
1 large russet potato, peeled and diced
1 package frozen peas and carrots (2–3 cups)
2 tablespoons flour
1 cup heavy cream
3 tablespoons cornstarch
Fresh chopped parsley
1 thawed sheet of puff pastry

Instructions

1. Cook the Soup

Add the chicken breasts, salt, pepper, diced onion, garlic, rosemary, thyme, chicken broth, diced potato, and frozen peas and carrots to your slow cooker. Cover and cook on High for about 3 hours.

Once the chicken is fully cooked, transfer it to a cutting board, shred it with two forks, and return it to the slow cooker. Remove and discard the rosemary and thyme sprigs.

2. Add the Cream

Whisk together the flour and heavy cream until completely smooth. Stir the mixture into the soup, then continue cooking on High for approximately 1 additional hour.

If you'd like a thicker consistency, combine the cornstarch with a small amount of cold water until smooth, then stir it into the hot soup while it continues to cook.

3. Bake the Puff Pastry

Slice the thawed puff pastry into your preferred shapes, such as triangles, circles, or hearts. Bake according to the package directions (we baked ours at 375°F for 10–15 minutes) until golden and flaky.

4. Finish and Serve

Mix the chopped parsley into the soup just before serving for a fresh burst of color and flavor. Ladle the soup into bowls and top each serving with a baked puff pastry piece. Enjoy while warm.

Notes

For brighter-looking vegetables, replace the frozen carrots with freshly chopped carrots at the beginning of cooking and stir in the frozen peas near the end.
Slightly warming the heavy cream before adding it to the slow cooker helps the cornstarch thicken the soup more effectively.
The cornstarch is optional. You can leave it out if you prefer, but using it creates a rich, thick texture similar to the filling of a traditional chicken pot pie.

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