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This delicious and hearty slow cooker chicken pot pie soup recipe with puff pastry is perfect for family dinners and gatherings. Uses basic ingredients and no canned soup!
Slow cookers are one of the best kitchen inventions ever. With just a little bit of prep, they make your dinner while you take care of business elsewhere. This recipe for chicken pot pie soup is one of the tastiest I’ve ever shared, and also one of the easiest. There are hundreds of slow cooker chicken pot pie soup recipes in cookbooks, and online. This is by no means an original recipe…but I tried a few different ingredient combinations, and this one is definitely the best.
Why This Recipe Works
An ingredient that I was determined to avoid was using any kind of canned soup. Don’t get me wrong…I love recipes that call for canned soup. (One of my family’s favorite dinners ever is chicken noodle casserole.) I wanted this chicken pot pie soup to be made with as many fresh ingredients as possible…but I did cheat a little by using frozen veggies and chicken broth in a box! This soup is sure to impress your family, friends, and any guests that happen to pop in. It’s even giftable…just fill mason jars with this amazing soup, put the puff pastry cutouts in a cellophane bag tied with ribbon, and you have a lovely and homemade gift from your kitchen.
How To Make
- Spray the insert of a 6-8 quart slow cooker with nonstick spray.
- Place 3 chicken breasts on the bottom of the slow cooker insert.
- Sprinkle chicken with salt and pepper.
- Add garlic, onion, potato, herbs, peas and carrots, corn, and broth.
- Cook on high for 3 hours.
- Remove chicken from slow cooker. Shred with two forks. Add it back to the soup. Stir well.
- Pour heavy cream into a microwave safe bowl. Heat on high for 1 1/2 minutes.
- Whisk the flour into the warmed cream.
- Add the cream/flour mixture to the slow cooker. Gently stir until everything is combined.
- Cook on high for 1 more hour.
Before Serving
- Remove one sheet of puff pastry from freezer.
- Thaw following package directions.
- Sprinkle a little flour and roll the pastry sheet out, just to smooth it.
- Using cookie cutters, cut out shapes. (Hearts, stars, etc.)
- Place cut out puff pastry on a cookie sheet.
- Bake for 10 – 15 minutes, until golden brown and puffed.
- Serve soup in large bowls, topped with the puff pastry cutouts.
Tips for Amazing Slow Cooker Chicken Pot Pie Soup
- This is one of those recipes where you can use the ingredient list below simply for inspiration. It can be adjusted to meet the requirements and taste of your family. Add your favorite veggies, herbs, and spices.
- I used three chicken breasts because there is nothing worse than getting to the end of a pot of soup, only to find that all the meat is gone! Two breasts would work just fine, but for that little extra, add the third breast.
- Any herbs can be used. I added thyme & rosemary because it was still growing in my patio pots. Bay leaf, a little sage, and fresh chopped parsley as a garnish would be tasty, and add the perfect savory touch.
- Feel free to use your favorite potato, but a large russet potato adds that extra starch that helps the soup thicken. Russets aren’t particularly known for being used in soup, but they hold up nicely in this recipe, and don’t fall apart.
- For extra thick and creamy soup, mix 3 tablespoons of corn starch with 1/4 to 1/2 cup water. Whisk it well until the lumps are gone. Add it to the soup with the cream/flour mixture.
- If you happen to have off-the-cob freezer corn on hand, it’s amazing in this soup.
Chicken Pot Pie Soup Substitutions + Variations
- Adding 4 oz. of softened cream cheese at the beginning, on top of the chicken, makes the soup extra creamy and brightens the taste.
- Two teaspoons of garlic powder make a good substitute for the minced garlic or fresh chopped garlic cloves.
- The addition of a chicken bouillon cube with the chicken broth pumps the flavor up, and can be used if you don’t have fresh herbs.
- Mix and match veggie suggestions: fresh chopped celery, green beans, lima beans, peas, carrots, corn, mushrooms, butternut squash.
- The puff pastry can be switched out with refrigerated pie crust, homemade pie crust, refrigerated or homemade biscuits, or refrigerated crescent rolls.
Shop + Source
*Affiliate links included. See my disclosure statement. As an Amazon Associate, I earn from qualifying purchases.
Note: soup making is not an exact science. I have made countless pots of soup, and no two have turned out the same. The measurements in all of my soup recipes are guidelines, and can easily be adjusted according to your family’s tastes.
Chicken Pot Pie Soup Recipe with Puff Pastry
Equipment
- 6 – 8 qt. slow cooker
Ingredients
- 3 chicken breasts (boneless and skinless)
- 2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons minced garlic (jarred or fresh cloves)
- 1/2 large sweet onion (chopped)
- 1 large russet potato (peeled and chopped into small pieces)
- 1 12 oz. bag frozen peas and carrots
- 1 cup frozen corn
- fresh rosemary & thyme (one or two sprigs each)
- 1 32 oz. box of chicken broth
- 1 1/2 cups heavy cream
- 1/3 cup flour
- 1 sheet puff pastry
Instructions
- Spray the insert of a 6-8 quart slow cooker with nonstick spray.
- Place 3 chicken breasts on the bottom of the slow cooker insert.
- Sprinkle chicken with salt and pepper.
- Add garlic, onion, potato, herbs, peas and carrots, corn, and broth.
- Cook on high for 3 hours.
- Remove chicken from slow cooker. Shred with two forks. Add it back to the soup. Stir well.
- Pour heavy cream into a microwave safe bowl. Heat on high for 1 1/2 minutes.
- Whisk the flour into the warmed cream.
- Add the cream/flour mixture to the slow cooker. Gently stir until everything is combined.
- Cook on high for 1 more hour.
Before Serving:
- Remove one sheet of puff pastry from freezer.
- Thaw following package directions.
- Sprinkle a little flour and roll the pastry sheet out, just to smooth it.
- Using cookie cutters, cut out shapes. (Hearts, stars, etc.)
- Place cut out puff pastry on a cookie sheet.
- Bake for 10 – 15 minutes, until golden brown and puffed.
- Serve soup in large bowls, topped with the puff pastry cutouts.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Looks delish! I make this quite often and use a can of cubed potatoes; saves time and effort. I also add poultry seasoning instead of the chicken bouillon. My gang loves cheese so my soup always gets a sprinkle of shredded cheese. Thanks for sharing. I’ve added chicken pot pie soup to my menu next week. Merry Christmas.
Sounds yummy, will be having for dinner soon! Also, I spy your new kitchen – am so excited for you!
The addition of the puff pastry is perfect! I’ve made many chicken and vegetable combinations over the year, but never with puff pastry! The hearts a special touch, especially if this is for a gift! 😊
Sounds perfect for a cold winter night!
Ann, do your Nutrition numbers include the puff pastry? I’m doing a low carb diet so I’m thinking without the pastry this would be perfect :)
Thanks
Theresa
Hi Theresa…thanks for asking this question! I edited the nutrition numbers and took out the puff pastry. So now it is not included. (I had included the whole sheet of puff pastry…so good catch!)