Go Back
+ servings

Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

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. 
Print Pin This

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%)