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This soup is so yummy! This is the fourth time making it, and every time, it has turned out scrumptious! Thanks for sharing! 😋
Robyn
Okay kids, how fun is this?
It’s fun on both fronts: the creamy chicken pot pie soup made in the slow cooker (with heart puff pastries! adorable!) AND this new thing we did this month and it’s called the Reader Recipe, which is exactly like it sounds: recipes from readers!
This month our winning submission was from Clancy! It’s creamy, savory, and totally WINTER COMFORT FOOD which was exactly what we asked for from our submissions.
How To Make Our Chicken Pot Pie Soup:
She recommended a Chicken Pot Pie Soup recipe to us, and while I was excited about the creamy chicken, the veggies, the herbs and potatoes and all that, the thing that really got me excited was, hate to say it, but the HEART SHAPED PUFFS on top!
These are the very important life things that win me over.
Making Clancy’s recipe in our studio kitchen was so much fun.
In preparation:
Getting giddy about the hearts:
Coming together:
First tastes:
Adorable team lunch moment:
This recipe is solid winter slow cooker material! Thank you Clancy for your submission and thank you to everyone else who submitted a February recipe! (Honorable mention to Andréanne – I made your dad’s banana bread the exact same night you submitted the recipe because it sounded so good! And it did not disappoint.)
If you want to submit something for our March Reader Recipe, check for instructions at the end of the post!
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Slow Cooker Chicken Pot Pie Soup
- Total Time: 4 hours 10 minutes
- Yield: 6 servings (a heaping 1 cup each) 1x
Description
Slow Cooker Chicken Pot Pie Soup – low maintenance creamy winter comfort food, made from scratch!
Ingredients
- 2 boneless skinless chicken breasts
- salt and pepper
- half an onion, diced
- 2–3 cloves garlic, minced
- a sprig of fresh rosemary (sub a small pinch of dried herbs)
- a spring of fresh thyme (sub a small pinch of dried herbs)
- 32 oz chicken broth
- 1 large russet potato, peeled and diced
- 1 package frozen peas and carrots (2–3 cups)
- 2 tablespoons flour
- 1 cup of heavy cream
- 3 tablespoons cornstarch
- fresh chopped parsley
- 1 thawed sheet of puff pastry
Instructions
- Slow Cook: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.
- Make it Creamy: Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour or so. For a thicker soup, whisk the cornstarch with a little bit of cold water and add it to warm soup in the slow cooker.
- Bake the Puff Toppers: Cut your puff pastry into triangles, circles, or hearts! Bake as directed (we did 375 for 10-15 minutes).
- Serve: Stir the parsley into the soup to add a little fresh color. Divide the soup among bowls and top with the puff pastry. Yummy!
Notes
If you wanted to get the best possible color for your peas, I would chop up some fresh carrots and put those in right away, and just add your frozen peas at the end.
For best results, warm the cream before you add it to the crockpot. This helps the cornstarch activate and thicken the soup more quickly.
Clancy’s original recipe didn’t call for cornstarch, and you could definitely make it without. But I added it because I wanted it to be super thick and creamy like pot pie gravy filling!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: American
Keywords: chicken pot pie soup, slow cooker chicken pot pie soup, crockpot chicken pot pie soup
Hey friend. Do YOU have a great recipe that you think we should try? TELL US ABOUT IT.
March Reader Recipe Challenge
This month our theme is salads! Like, actually yum-o salads. Green salads, grain salads, chicken salads, fruit salads, noodle salads… all of em.
You can submit your March salad recipe by clicking HERE. Submissions are now closed.
One More Thing!
This recipe is part of our all-star slow cooker recipes page. Check it out!
This can very easily be converted to stovetop AND be made thicker. The secret is to blend about a cup each of the vegetables and liquid at the end, then stir it back into the soup.
Just made this recipe!
Added cornstarch by the way so that it resembles the version we love from a popular chain store.
It came out great, but did find that my russet potatoes and frozen vegetables weren’t quite done after a cook time of 4+ hours.
It tasted great, however and continuing to cook for a longer time frame to get veggies and potatoes more perfect.
Gorgeous looking
I made this soup and it was not good. I added the corn starch to make it thick and it didn’t work. It was like chicken with warm milk. I threw it away.
So I’m still not clear. Should the soup be cooked an additional hour after adding the cream or not?
Yes, cook for another hour after adding the cream and flour to help the soup thicken.
I’ve made this recipe now a half dozen times and rotate it into our meals every few months.. It’s so easy and it’s such a crowd pleaser. I made turkey pot pies after Tday and love it as a stand alone soup. Yum!
This looks delicious! Please can you share where you bought those pretty soup bowls? 😍
I love the idea of combining all the classic flavors of chicken pot pie into a warm, hearty soup. Plus, using a slow cooker makes it so convenient for busy days. I can’t wait to try this recipe—it’s perfect for cozy nights in.
I love chicken pot pie but daunted by trying; so this looked like something I could pull off. It’s very yummy. I had leftover rotisserie chicken i used, and some leftover diced tomatoes from taco night, so I dumped those in too. I also made it in my Pressure Cooker because I never think far enough ahead to actually use a slow cooker. It turned out just fine!
I made the crockpot chicken pie soup. . It is delicious ! I did add garlic and one can of cream of chicken soup.
I made this and doubled the recipe. One onion is way too much! All we could taste was onion. It also didn’t thicken enough. Wouldn’t make again.
We made this for Sunday dinner on a cold winter day and it’s perfect! So easy to make and incredibly cozy. The house smells amazing. My husband has been craving pot pie and is so excited about this recipe. We served with pillsbury biscuits and it was perfect.
Absolutely delicious. Cooked this about 4 times now and each time came out perfect. Not sure why some have said not thick enough or creamy? Mine was perfect once I added cornstarch.
Anyway thank you very much for a delicious easy recipe.
Yay! Love to hear this, Jo!
This was great!
I did not do the puff pastry…. I made regular homemade biscuits instead.
I also actually added fresh mushrooms, some frozen corn, and a couple celery stalks ( but I cut back on peas and carrots to even it out) I will absolutely make this again!
Currently writing this while in a food coma from devouring 2 bowls.
I did 2 cups of peas/carrots and added 1 cup of frozen corn and probably tripled the rosemery and thyme (2 sprigs each and more dried towards the end). I also cooked it on low for around 6 hours then another 1-1.5 hours after shredding and adding the thickeners and added a LARGE amount of pepper.
Added some buttery Grands biscuits and I’m in food heaven. It’s so good perfect Sunday meal!
Is there a recommended crockpot size? I feel like I could fit this in my 4 qt (easier for me to clean), but I know it could easily be too much too quickly, so wanted to check before I got to cooking. Thanks!
Hi Josi! I believe we used a 6 quart crockpot, but I think a 4 quart could work.
Hi- love so many of your recipes and am excited to try this tomorrow night for dinner! Quick question please.. my crockpot isn’t big enough for this recipe tripled … could I cook it on the stove in a ditch oven instead? If so.. how long would you recommend please? Thanks!
Hi Danielle! Yes, this should work in the Dutch oven, although we haven’t tested this version, so I’m not sure on an exact cook time. I’d say 45 minutes would probably work. Test the chicken to see if it’s shreddable and add 15 min more if needed.
Thank you so much! The 45 minute cook time was perfect!! And omg this soup is gooooooood!!!
Awesome! Thanks for reporting back, Danielle!
I made this last night for me and my husband. I subbed peas for celery because he hates peas and I used biscuits instead of puff pastry. We both loved. The addition of the flour and cornstarch gave it a nice thickness and creaminess. I also used half and half to cut back on fat and calories as we’re dieting. I will make it again!
This soup was delicious and perfect for a cold winter day! I substituted purple hull peas for the green peas and pie crust for the puff pastry (availability issues). This recipe is a keeper!
I don’t know what the negative reviewers were talking about – this came out great! I added wild rice to mine since it was less thick/more soupy (and celery based on other reviewers recommendations ) and skipped the potatoes and it was perfect for a chilly day!
I don’t see how much chicken broth to add in the beginning. Maybe I’m missing it?
I made this recipe for the first time last night and man oh man did I get some rave reviews from my husband. This was one of the most delicious soups I have ever made. I had to substitute a couple of things like the onions and herbs, but it still turned out fantastic! I will definitely be making this again.
This was a little bland for me. I just kept eating it thinking something was missing. I made per the recipe. I may make it again just for the simple ease of it – I mean I love slow cooker recipes. But if I could find a more flavorful recipe, I’d go there.
This recipe is terrible. At the end of the cook time, the potatoes weren’t done, the onions werent done, and it’s terribly bland
Sorry to hear that, Sam. We appreciate the feedback!
I tried this recipe a while back and LOVED it! Going to try and switch it up yo work with venison this time 🙂