Chicken Pot Pie Soup

Posted: October 8

Time: 4 hours 10 minutes

Yield: 6 servings

recipe image

Take a traditional chicken pot pie and flip it on its head and you’ll have Chicken Pot Pie Soup. The soup base has all of the typical elements of a chicken pot pie, like fresh thyme, peas, and carrots, with the buttery, flaky pastry puff as a giant crouton. Once a chill picks up outside, you’ll know it’s time to make this warming Chicken Pot Pie Soup. Dig into this bowl of deliciousness spoon first.


• 2 chicken breasts, boneless and skinless • 1/2 onion, diced • salt, to taste • pepper, to taste • 1 sprig of fresh rosemary • 3 cloves garlic, minced • 32 ounces chicken broth • 1 sprig of fresh thyme • 1 large russet potato, peeled and diced • 3 cups frozen peas and carrots • 1 cup heavy cream • 2 tablespoons flour • 3 tablespoons cornstarch mixed with 3 tablespoons water, optional, for thickening • fresh parsley, optional, chopped • 1 pre-prepared sheet puff pastry, thawed


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.

Step 3

Remove the chicken, shred it with a fork, and return it to the pot.

Step 4

Remove and discard the herb sprigs.

Step 5

In a separate bowl, whisk the cream and flour together until smooth, and add it into the slow cooker.

Step 6

Continue to cook on high heat for 1 hour.

Step 7

Add cornstarch slurry slowly to thicken the soup to taste.

Step 8

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 9

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

Step 10


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