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.

Ingredients

Scale

Main 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

Thickening and Creamy Elements

2 tablespoons flour
1 cup heavy cream
3 tablespoons cornstarch

Toppings and Garnish

1 thawed sheet puff pastry
Fresh chopped parsley for garnish

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

Nutrition

Serving Size: 1 bowl (about 1 ½ cups soup with 2 puff pastry pieces)
Calories: 380 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0.1 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 85 mg

Keywords: chicken pot pie soup, slow cooker soup, creamy chicken soup, comfort food, easy slow cooker recipes, puff pastry soup topping