Crockpot Chicken Pot Pie Soup
When 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.
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.
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How to make Crockpot Chicken Pot Pie Soup
- 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.
Here are more soups we love!
- Italian Tortellini Soup
- The Best Instant Pot Beef Stew
- Loaded Crockpot Hash Brown Potato Soup
- The Best Crockpot Minestrone Soup
- Easy Slow Cooker Chili
Crockpot Chicken Pot Pie Soup
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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
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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OH MY WORD!!! This is AMAZING!!! I used a dairy free alternative. Thyme and parsley is a must and Redmond’s garlic pepper seasoning….MMMMmmmmmm so good!
Can I freeze this
Yes you can 🙂