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Crockpot Chicken Pot Pie Soup in a white bowl - with puff pasty triangles on top
5 from 5 votes

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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  • 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


  • 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.


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%)