Crockpot Chicken Pot Pie Soup – Family Fresh Meals

All the comfort of homemade pot pie, made even easier.

Crockpot Chicken Pot Pie Soup in a white bowl - with puff pasty triangles on topWhen it comes to chicken pot pie, I’m a big believer in making your own. Those little frozen pies in their individual foil trays are just no substitute for the creamy perfection of a homemade chicken pot pie. But hey, I get it – you don’t always have time to make chicken pot pie from scratch.

That’s okay! With the help of your trusty Slow Cooker, you can whip up a hearty soup that’s got all the flavor of homemade pot pie, without all the work. Just load everything in the crock, let it simmer all day on low – and about 20 minutes before dinnertime, whisk in some cream to give it that rich, creamy gravy a good pot pie should have.Crockpot Chicken Pot Pie Soup in a white bowl with a spoon scooping some up

Of course, a pot pie isn’t complete without that light, flaky crust – but I’ve got that covered too. All you need is a sheet of puff pastry, which you cut into little triangles and bake during that last 20 minutes. Then just float a few of those triangles on each bowl of soup, and voila – you’ve got the entire pot pie experience, from the crust on down.

Forget choosing between flavor and convenience – with this Crockpot Chicken Pot Pie Soup, you can have both.Ingredients for pot pie soup sitting in front of slow cooker

How to make Crockpot Chicken Pot Pie Soup

  1. Place chicken breasts in the bottom of slow cooker.
  2. Top with potatoes, onions, garlic, peas, carrots, corn and broth. Cook on low for 6 hours.ingredient for Chicken Pot Pie Soup in a slow cooker
  3. Remove chicken breasts from slow cooker and shred with two forks. Add back into slow cooker.
  4. Whisk cornstarch into heavy cream and add to slow cooker. Replace lid and cook for additional 20 minutes.pouring creamy mixture into the slow cooker
  5. While soup finishes, cut puff pastry into small triangles and bake according to package directions.puff pastry triangles on a baking sheet
  6. Serve in soup bowls, with puff pastry triangles and fresh herbs on top.Crockpot Chicken Pot Pie Soup in a white bowl - with puff pasty triangles on top

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Crockpot Chicken Pot Pie Soup in a white bowl - with puff pasty triangles on top

5 from 1 vote

Crockpot Chicken Pot Pie Soup

Forget choosing between flavor and convenience – with this Crockpot Chicken Pot Pie Soup, you can have both. 

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Ingredients

  • 2 Chicken Breasts
  • 1 Potato-chopped into small chunks
  • 1 small onion-chopped
  • 2 cloves garlic-minced
  • 2 cups frozen peas and carrots
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 3 Tb Cornstarch
  • Salt and Pepper to taste
  • 1 sheet puff pastry
  • Optional : fresh thyme and parsley

Instructions

  • Place chicken breasts in the bottom of slow cooker.

  • Top with potatoes, onions, garlic, peas, carrots, corn and broth. Cook on low for 6 hours.

  • Remove chicken breasts from slow cooker and shred with two forks. Add back into slow cooker.

  • Whisk cornstarch into heavy cream and add to slow cooker. Replace lid and cook for additional 20 minutes.

  • While soup finishes, cut puff pastry into small triangles and bake according to package directions.

  • Serve in soup bowls, with puff pastry triangles and fresh herbs on top.

Video

Nutrition Information:

Calories: 534kcal (27%)Carbohydrates: 36g (12%)Protein: 19g (38%)Fat: 36g (55%)Saturated Fat: 17g (85%)Cholesterol: 118mg (39%)Sodium: 661mg (28%)Potassium: 643mg (18%)Fiber: 3g (12%)Sugar: 1g (1%)Vitamin A: 4216IU (84%)Vitamin C: 16mg (19%)Calcium: 67mg (7%)Iron: 2mg (11%)

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Author: Ronald Tramp

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