Name: Slow Cooker Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; Salt and pepper, to taste; ½ onion, diced; 2-3 cloves garlic, minced; 1 sprig fresh rosemary (or a small pinch of dried rosemary); 1 sprig fresh thyme (or a small pinch of dried thyme); 32 oz chicken broth; 1 large russet potato, peeled and diced; 2-3 cups frozen peas and carrots; 2 tablespoons flour; 1 cup heavy cream; 3 tablespoons cornstarch; 1 thawed sheet puff pastry; Fresh chopped parsley for garnish

Jump to Recipe

If you’re craving a dish that feels like a warm hug in a bowl, look no further than this Slow Cooker Chicken Pot Pie Soup. It’s everything you love about classic chicken pot pie, but in a cozy, creamy soup form that’s perfect for those chilly evenings or anytime you want comfort food made effortless. With tender chunks of chicken, hearty potatoes, vibrant peas and carrots, and a golden puff pastry topping, this recipe transforms simple pantry staples into a soul-satisfying meal that your whole family will adore.

Slow Cooker Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward, but each one plays a key role in creating the perfect balance of flavor and texture. From aromatic herbs to creamy broth and flaky puff pastry, every item brings something special to the table.

2 boneless skinless chicken breasts: The star protein, juicy and tender after slow cooking.
Salt and pepper: Essential for seasoning and enhancing every flavor in the soup.
Half an onion, diced: Adds sweetness and depth as it cooks down.
2-3 cloves garlic, minced: Introduces a gentle punch of aromatic warmth.
A sprig of fresh rosemary: Offers a woodsy, fragrant note; dried herbs work in a pinch.
A sprig of fresh thyme: Provides subtle earthiness; dried thyme is a fine substitute.
32 oz chicken broth: The hearty base that ties all the flavors together.
1 large russet potato, peeled and diced: Adds comforting creaminess and body to the soup.
1 package frozen peas and carrots (2-3 cups): Bursts of sweetness and vibrant color for a classic pot pie feel.
2 tablespoons flour: For thickening the soup to creamy perfection.
1 cup heavy cream: Makes the broth luxuriously rich and silky.
3 tablespoons cornstarch: Optional for extra thickness, mixed with cold water before adding.
Fresh chopped parsley: Brightens the finished soup with fresh color and flavor.
1 thawed sheet of puff pastry: The crowning glory that bakes into flaky, golden topping pieces.

How to Make Slow Cooker Chicken Pot Pie Soup

Step 1: Slow Cook Your Chicken and Veggies

Begin by layering your chicken breasts, salt, pepper, diced onion, minced garlic, rosemary, thyme, chicken broth, diced potato, and the frozen peas and carrots into your slow cooker. This combination simmers gently, allowing the chicken to become tender and the vegetables to soften, infusing the broth with layered, comforting flavors that are the hallmark of Slow Cooker Chicken Pot Pie Soup. Cook everything on high for about 3 hours, then carefully remove the chicken to shred it before returning it to the pot. Don’t forget to remove and discard those herb sprigs to keep the flavors balanced.

Step 2: Create the Creamy Base

Next, whisk together the flour and heavy cream until there are no lumps—this mixture will thicken your soup beautifully. Add it back into the slow cooker and let everything cook together on high for about an hour. If you love a thicker, richer consistency, mix the cornstarch with a splash of cold water and stir it into the warm soup. This final step of thickening turns the broth into a velvety dream that feels indulgent with every spoonful.

Step 3: Bake Your Puff Pastry Toppers

While that creamy magic is happening, take your thawed puff pastry and cut it into fun shapes—triangles, circles, or even hearts if you’re feeling whimsical. Pop them into the oven at 375 degrees Fahrenheit for 10 to 15 minutes, until golden brown and puffed to flaky perfection. These little pastries are the perfect way to elevate your Slow Cooker Chicken Pot Pie Soup from simple comfort food to something truly special.

Step 4: Bring It All Together and Serve

Stir a handful of fresh chopped parsley straight into the soup right before serving. This adds a pop of green freshness that complements the creamy, hearty base. Ladle the soup into bowls and top each serving with those glorious puff pastry pieces. The combination of warm soup and crunchy pastry is simply irresistible, creating a dining experience that feels both cozy and elegant.

How to Serve Slow Cooker Chicken Pot Pie Soup

Garnishes

Fresh parsley is a classic garnish that adds brightness and a hint of herbal freshness, but you can also sprinkle crispy bacon bits or shredded sharp cheddar cheese if you want a savory boost. A drizzle of extra cream on top can add even more richness, and a grind of black pepper gives a subtle kick.

Side Dishes

Though this soup is filling, pairing it with a crisp green salad or some simple roasted vegetables can round out the meal nicely. A side of crusty bread or garlic knots also pairs wonderfully for sopping up every last bit of that luscious broth.

Creative Ways to Present

For a charming presentation, serve the soup in rustic bread bowls that allow diners to tear into the bread as they eat. Or try layering the puff pastry on top just before serving so it stays extra crisp. You could also individually bake the puff pastry and serve them alongside the soup for a customizable texture experience.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Chicken Pot Pie Soup refrigerates beautifully for up to 3 days. Keeping the puff pastry separate helps preserve its flakiness. When ready to enjoy, just reheat gently on the stove or in the microwave.

Freezing

This soup freezes well if you want to prepare in advance or save portions for busy days. Store the soup without the puff pastry in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat the soup slowly on the stovetop so the cream doesn’t separate, stirring frequently. Add a splash of chicken broth or cream if it’s too thick after refrigeration. Reheat your puff pastry separately in the oven to restore its flakiness and crisp texture.

FAQs

Can I use leftover cooked chicken in this soup?

Absolutely! Leftover cooked chicken is a great time-saver. Add it during the last hour of cooking so it warms through without becoming dry.

What can I substitute for heavy cream?

If you want a lighter version, half-and-half or whole milk can be used, but the soup won’t be quite as rich and creamy. Coconut milk is another alternative for a dairy-free option but will add a different flavor profile.

Can I make this soup on the stovetop instead of a slow cooker?

Yes! Simmer all the ingredients except the cream and flour in a pot until the chicken is cooked and the vegetables are tender, then stir in the thickening mixture and cream, cooking until the soup thickens.

How do I get the puff pastry perfectly crispy?

Make sure your oven is fully preheated and avoid overcrowding the baking sheet to allow air circulation. Bake until golden and puffed, and serve immediately for the best texture.

Is it okay to add other vegetables to the soup?

Definitely! Diced celery, corn, or mushrooms would all be delicious additions. Just adjust the cooking time if necessary to ensure everything becomes tender.

Final Thoughts

This Slow Cooker Chicken Pot Pie Soup is a soul-warming classic made easy, perfect for when you want comforting food that feels special without a fuss. Give it a try and I guarantee you’ll be reaching for this recipe again and again, especially on chilly days when a bowl of creamy, hearty soup is exactly what you need.

Slow Cooker Chicken Pot Pie Soup Recipe

★★★★★

4.7 from 24 reviews

Author: Ethan
Total Time: 4 hours 15 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

A comforting and creamy Slow Cooker Chicken Pot Pie Soup that combines tender shredded chicken, hearty potatoes, and vibrant peas and carrots in a rich broth. This easy-to-make soup is topped with flaky baked puff pastry pieces, offering the classic flavors of chicken pot pie in a warm, cozy bowl perfect for any day.

Instructions

Slow Cook: Place the chicken breasts, salt, pepper, diced onion, minced garlic, rosemary, thyme, chicken broth, diced potato, and frozen peas and carrots in a slow cooker. Set it to cook on high for 3 hours until the chicken is tender and the vegetables are cooked through.
Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Discard the herb sprigs, then return the shredded chicken to the slow cooker.
Make it Creamy: In a separate bowl, whisk together the flour and heavy cream until you have a smooth mixture with no lumps. Pour this mixture into the slow cooker and stir well. Continue cooking on high for an additional hour to allow the soup to thicken.
Thicken Soup (Optional): For an even thicker consistency, mix the cornstarch with a small amount of cold water to create a slurry. Gradually add this slurry to the warm soup in the slow cooker while stirring. Cook for a few more minutes until the soup thickens to your liking.
Bake the Puff Pastry Toppers: Cut the thawed puff pastry sheet into triangles, circles, or hearts, whichever you prefer. Place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-15 minutes or until golden and puffed.
Serve: Stir freshly chopped parsley into the soup for a pop of color and fresh flavor. Ladle the soup into bowls and top each with baked puff pastry pieces. Enjoy your comforting chicken pot pie soup!

Notes

You can substitute dried herbs if fresh rosemary and thyme are unavailable.
For a gluten-free version, use gluten-free flour and puff pastry.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Adjust salt and pepper according to taste before serving.
To make the soup dairy-free, substitute heavy cream with coconut cream and use dairy-free puff pastry.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Soup
Method: Slow Cooker
Cuisine: American