Crock Pot Chicken Pot Pie Soup Recipe
This comforting Crock Pot Chicken Pot Pie Soup combines tender shredded chicken, savory vegetables, and a creamy broth, all slow-cooked to perfection. It’s topped with flaky baked puff pastry or pie crust squares, making it an easy and delicious twist on classic chicken pot pie in soup form.
- Prep Time: 15 minutes
- Cook Time: 3 hours (high) or 6 hours (low) plus 20 minutes thickening and 15 minutes baking pastry
- Total Time: 3 hours 35 minutes (high) or 6 hours 35 minutes (low)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Soup Ingredients
- 1 ½ cups diced onion
- 1 tablespoon butter
- ½ cup diced celery
- 2 cloves garlic, peeled and crushed
- 3 boneless skinless chicken breasts
- 2 cups reduced sodium chicken broth
- ½ teaspoon dried thyme leaves (or 1 teaspoon fresh thyme leaves)
- ½ teaspoon poultry seasoning
- 1 cube chicken bouillon
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup half and half (or light cream)
- 3 tablespoons cornstarch
- 1 ½ cups frozen peas and carrots
Topping
- 1 sheet puff pastry (or 1 single pie crust, optional)
- Butter (for brushing)
- Salt (for sprinkling)
Instructions
- Sauté Onion: In a small skillet, cook the diced onion with butter over medium heat until slightly softened and fragrant, about 5 minutes. This step enhances the flavor of the onion before adding it to the slow cooker.
- Assemble Slow Cooker: In the bottom of the slow cooker, layer the sautéed onions, diced celery, and crushed garlic cloves. Place the chicken breasts on top of the vegetables, then pour the chicken broth over everything. Add the chicken bouillon cube, poultry seasoning, dried thyme, kosher salt, and black pepper to season the soup.
- Slow Cook Soup: Cover the slow cooker with its lid and cook the mixture on high for 3 hours or on low for 6 hours, allowing the chicken and vegetables to become tender and develop rich flavor.
- Preheat Oven (if using pastry): About 30 minutes before serving, preheat your oven to 375°F (190°C) if you plan to bake the puff pastry or pie crust squares as a topping for the soup.
- Shred Chicken and Add Veggies: Remove the cooked chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir in the frozen peas and carrots.
- Thicken Soup: In a small bowl, whisk together the half and half and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to combine. Continue cooking the soup for an additional 20 minutes to allow it to thicken into a creamy consistency.
- Bake Pastry Squares: While the soup finishes cooking, roll out the puff pastry or pie crust on a lightly floured surface and cut it into 2-inch squares. Brush each square with butter and sprinkle lightly with salt. Arrange the squares on a baking sheet and bake puff pastry for 13 to 17 minutes or pie crust for 10 to 12 minutes until they are golden brown and flaky.
- Serve: Ladle the creamy chicken pot pie soup into bowls and top each serving with baked pastry squares. Optionally, garnish with fresh parsley and thyme for added color and flavor. Serve immediately for a warm, comforting meal.
Notes
- If you prefer a thicker soup, you can increase the cornstarch to 4 tablespoons or cook the soup uncovered for a short time after adding the thickener to reduce liquid.
- The puff pastry or pie crust topping is optional, but highly recommended for an authentic chicken pot pie experience.
- Using reduced sodium chicken broth allows you to better control the saltiness of the soup.
- Fresh thyme can be used in place of dried thyme for a brighter, fresher herb flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: chicken pot pie soup, slow cooker chicken soup, comfort food, creamy chicken soup, crock pot recipe, easy dinner soup
