Slow Cooker Chicken Pot Pie Soup has everything you love about pot pie in a bowl: chicken breasts, diced potato, peas and carrots, onion, garlic, rosemary and thyme cooked in chicken broth, then shredded and finished with a flour-and-cream mixture. Instead of a crust, each bowl gets a piece of golden baked puff pastry. It takes about 10 minutes of prep and 4 hours in the slow cooker, and serves 6.
How to make it: Put the potato and peas and carrots in the slow cooker, add the thawed chicken, seasonings, onion, garlic, herbs and broth, and cook on high for 3 hours, until the chicken reaches 165°F. Shred the chicken, stir in the flour whisked with cream, and cook about 1 hour more. Bake puff pastry shapes, and top each bowl.
Why You’ll Love It
- Hands-off: about 10 minutes of work, then the slow cooker takes over.
- Pot pie without the pie: no crust to roll out; puff pastry bakes in 10 to 15 minutes.
- Creamy, not heavy: one cup of cream and a little flour for 6 bowls.
- Freezer-friendly vegetables: a bag of frozen peas and carrots goes right in.
Ingredient Notes
Chicken: 2 boneless, skinless chicken breasts, thawed before they go in the slow cooker. Season them with salt and pepper.
Onion, garlic and herbs: half an onion, diced; 2 to 3 cloves of garlic, minced; and a sprig each of fresh rosemary and thyme. A small pinch of dried herbs works in place of each sprig.
Chicken broth: 32 ounces.
Russet potato: 1 large, peeled and diced.
Frozen peas and carrots: one package, 2 to 3 cups.
Flour and heavy cream: 2 tablespoons of flour whisked into 1 cup of heavy cream until smooth.
Cornstarch: 3 tablespoons, optional, for a thicker soup.
Parsley and puff pastry: chopped fresh parsley and one sheet of puff pastry, thawed.
Ingredients
- 2 boneless skinless chicken breasts, thawed
- Salt and pepper
- 1/2 onion, diced
- 2 to 3 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 32 ounces chicken broth
- 1 large russet potato, peeled and diced
- 1 package (2 to 3 cups) frozen peas and carrots
- 2 tablespoons flour
- 1 cup heavy cream
- 3 tablespoons cornstarch (optional, for a thicker soup)
- Fresh parsley, chopped
- 1 sheet puff pastry, thawed
How to Make Slow Cooker Chicken Pot Pie Soup
1. Fill the slow cooker. Put the potato and the peas and carrots in the slow cooker first, then add the thawed chicken breasts, salt and pepper, onion, garlic, rosemary, thyme and the broth.
2. Cook on high. Cover and cook on high for 3 hours. Check that the thickest part of the chicken has reached 165°F on a food thermometer.
3. Shred the chicken. Remove the chicken, shred it with two forks and return it to the pot. Remove the herb sprigs and discard them.
4. Stir in the cream. Whisk the flour and the cream together until smooth. Add it to the slow cooker and keep the soup on high for another hour or so. For a thicker soup, whisk the cornstarch with a little cold water and stir it into the warm soup in the slow cooker.
5. Bake the puff pastry. Cut the thawed puff pastry sheet into triangles, circles or hearts. Bake as directed on the package; 375°F for 10 to 15 minutes.
6. Finish and serve. Stir the parsley into the soup. Divide the soup among bowls and top each bowl with the puff pastry.
How Long Does It Take in a Crock Pot?
This recipe takes about 4 hours on high, in two stages: 3 hours for the chicken and vegetables, then about 1 more hour after the cream goes in. If you’d rather cook it on low, plan on about 4 to 6 hours for the first stage, until the chicken reaches 165°F, then add the cream near the end.
- Vegetables go in first. Vegetables cook slower than chicken, so put the potato and peas and carrots on the bottom.
- Keep the lid on. Lift it only to stir or to check the chicken.
- Cream goes in late. Add the flour-and-cream mixture after the chicken is shredded.
Can You Put Raw Chicken in a Slow Cooker for Soup?
Yes, as long as it’s thawed first. Soup is exactly the kind of moist dish that works well in a slow cooker. Thaw the chicken in the refrigerator, put it in with the broth and vegetables, and cook it until the thickest part reads 165°F. Never put frozen chicken straight into the slow cooker. If you prep the chicken and vegetables ahead, store them separately in the refrigerator until you’re ready to start.
Variations
- Biscuit topping: bake a tube of refrigerated biscuits and set one or two on each bowl instead of puff pastry.
- Rotisserie chicken: use about 5 cups of shredded rotisserie chicken instead of raw breasts.
- More vegetables: add celery, corn, mushrooms or green beans.
- Richer: stir 4 ounces of softened cream cheese into the pot at the start.
- Dried herbs: about 1 teaspoon of dried thyme, a little dried rosemary and a bay leaf (take it out at the end).
Storage & Reheating
Refrigerator: Divide the soup into shallow covered containers and refrigerate within 2 hours. It keeps 3 to 4 days. Keep the puff pastry separate and add it only when serving.
Freezer: The soup can be frozen for 3 to 4 months, but cream soups can separate and look curdled after thawing. Thaw in the refrigerator.
Reheating: Reheat covered on the stove or in the microwave until the soup comes to a rolling boil (165°F). Don’t reheat it in the slow cooker; once it’s hot, you can keep it warm in a preheated slow cooker.
What to Serve With It
With the pastry on top it’s a full meal, but a simple side salad goes well. For more cozy chicken dinners, try the slow cooker 5-ingredient chicken pot pie, 4-ingredient Amish chicken pot pie, Amish chicken pot pie noodles or the stovetop chicken pot pie noodle skillet. More soups: creamy chicken noodle soup and slow cooker lemon chicken and rice soup.
Frequently Asked Questions
How long does it take to cook chicken pot pie soup in a crock pot?
About 4 hours on high: 3 hours for the chicken and vegetables, then about 1 hour after the cream is added.
Can you put raw chicken in a slow cooker for soup?
Yes, if it’s thawed first. Cook it in the broth until the thickest part reaches 165°F.
How do I make the soup thicker?
Whisk 3 tablespoons of cornstarch with a little cold water and stir it into the warm soup.
Can I use biscuits instead of puff pastry?
Yes. Bake refrigerated biscuits and set one or two on top of each bowl.
Final Notes
Start it after lunch and it’s ready for dinner, with the pastry baking in the last few minutes. If you try it with biscuits, tell me in the comments which topping you liked better.
Slow Cooker Chicken Pot Pie Soup
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Ingredients
- 2 boneless skinless chicken breasts thawed first
- salt and pepper
- 1/2 onion diced
- 2 to 3 cloves garlic minced
- 1 sprig fresh rosemary or a small pinch of dried herbs
- 1 sprig fresh thyme or a small pinch of dried herbs
- 32 ounces chicken broth
- 1 large russet potato peeled and diced
- 1 package frozen peas and carrots 2 to 3 cups
- 2 tablespoons flour
- 1 cup heavy cream
- 3 tablespoons cornstarch optional, for a thicker soup; whisked with a little cold water
- fresh parsley chopped
- 1 sheet puff pastry thawed
Instructions
- Put the potato and the peas and carrots in the slow cooker first, then add the thawed chicken breasts, salt and pepper, onion, garlic, rosemary, thyme and the broth.
- Cover and cook on high for 3 hours. Check that the thickest part of the chicken has reached 165°F on a food thermometer.
- Remove the chicken, shred it with two forks and return it to the pot. Remove the herb sprigs and discard them.
- Whisk the flour and the cream together until smooth. Add it to the slow cooker and keep the soup on high for another hour or so. For a thicker soup, whisk the cornstarch with a little cold water and stir it into the warm soup in the slow cooker.
- Cut the thawed puff pastry sheet into triangles, circles or hearts. Bake as directed on the package; 375°F for 10 to 15 minutes.
- Stir the parsley into the soup. Divide the soup among bowls and top each bowl with the puff pastry.
