Chicken Pot Pie Soup


Posted: October 8

Time: 4 hours 10 minutes

Yield: 6 servings

recipe image

Craving chicken pot pie with a lighter twist? Then try this Chicken Pot Pie Soup recipe! This flavorful soup—packed with tender chicken, fresh herbs, savory potatoes, and topped with a light and crispy puff pastry—is the perfect meal for a toasty night in! The best part? This slow cooker recipe makes the whole process extra easy.


Ingredients

• 2 boneless, skinless chicken breasts • salt and pepper, to taste • 1/2 onion, diced • 2–3 cloves garlic, minced • sprig of fresh rosemary or 1 pinch dried rosemary • sprig of fresh thyme or 1 pinch dried thyme • 32 ounces 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 • fresh parsley, chopped • 1 pre-prepared sheet puff pastry, thawed

Directions

Step 1

To begin, add the chicken, onion, salt and pepper, rosemary, garlic, broth, thyme, potato, and carrot/pea mix into your slow cooker.

Step 2

Cook on HIGH for 3 hours. Then, remove the chicken, shred it with a fork, and return it to the pot.

Step 3

If you used fresh herbs, remove and discard the herb sprigs. Leave the dry herbs, if you opted for those.

Step 4

Next, in a separate bowl, whisk the cream and flour together until smooth, then add it into the slow cooker. Continue to cook on high heat for an hour.

Step 5

For anyone who desires an extra thick soup, we recommend you whisk a small mixture of cold water and cornstarch into the slow cooker.

Step 6

While the soup is cooking, bake your puff pastry according to the package instructions. Typically, you will cook the pastry for 15 minutes at 350 degrees F.

Step 7

Before serving, stir the parsley into the soup and top with the puff pastry. Yum!


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