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
To begin, add the chicken, onion, salt and pepper, rosemary, garlic, broth, thyme, potato, and carrot/pea mix into your slow cooker.
Cook on HIGH for 3 hours. Then, remove the chicken, shred it with a fork, and return it to the pot.
If you used fresh herbs, remove and discard the herb sprigs. Leave the dry herbs, if you opted for those.
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.
For anyone who desires an extra thick soup, we recommend you whisk a small mixture of cold water and cornstarch into the slow cooker.
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.
Before serving, stir the parsley into the soup and top with the puff pastry. Yum!
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