Crockpot Chicken Pot Pie Soup
Forget choosing between flavor and convenience – with this Crockpot Chicken Pot Pie Soup, you can have both.
Prep Time10 minutes mins
Cook Time6 hours hrs 20 minutes mins
Course: Dinner, Soup
Cuisine: chicken, Crockpot, Slow cooker
Keyword: comfort food, pot pie
Servings: 8
Calories: 534kcal
- 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.
Calories: 534kcal | Carbohydrates: 36g | Protein: 19g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 118mg | Sodium: 661mg | Potassium: 643mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4216IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 2mg