Slow Cooker Chicken Pot Pie Soup – low maintenance creamy winter comfort food, made from scratch!
Slow Cooker Chicken Pot Pie Soup
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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
Scale
- 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!
February 22, 2018
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
Sounds like 4 hour cook time when adding the cream and cooking for an additional hour, instead of 3 hours. Probably just a typo!
Thanks for the catch! Just updated that.
Are you supppse to add chicken broth as well? It was in the ingredients.
Yep! Broth is listed in step 1.
Is there possibly an adjustment for using an instant pot? I have a slow cooker too, but I’m trying to get a feel for modifying recipes with the new gadget!
We haven’t tested this out in the Instant Pot yet, but you could try 10-15 minutes on manual. Let us know how it goes!
Would this translate well in an instant pot?
We haven’t tested this out in the Instant Pot yet, but you could try 10-15 minutes on manual. Let us know how this goes for you, Carly!
Have you ever frozen this soup? I am in freezer meal swap and I’d love to make this for the group.
It should freeze okay! I’ve found that some cream-based soups can separate when reheated, but you could always just make a little roux to cream it up again.
This is so close to my favorite recipe, that it’s scary! In addition to the rosemary & thyme, I add parsley (personal family preference), and sliced celery. When I was in my 20’s (50 years ago), I loved them so much that I cooked two, and literally took one and grabbed out each separate ingredient. Then figured proportions, added (at the time) canned mushrooms. I wonder if they even still sell canned mushrooms!?! It has been a favorite with my family & myself, all these years. Oh, occasionally, I add some white wine. Hmmm!!! Just remember, if you wouldn’t drink it (quality wise), don’t cook with it!
This sounds delicious and just in time for our cold, cold temps. We love chicken pot pies. This maybe a little healthier. I think this might be in the crock pot for supper. Yum!
Yup. Yup. SO agree! I would love to be able to freeze this too. I wasn’t even going to leave a comment until I saw those pantry hearts on top….oh swoon my heart! Making this as soon as my new crackpot (sticking autocorrect, Crockpot….I’m the crackpot) comes from Amazon!
Enjoy, Peggy!
I was very frustrated by this recipe – I am thinking it must be something I did… I followed the recipe though so not sure. I ended up having to transfer it to a pot and put it on the stove to cook the potatoes through. Anyway, has anyone ever had any problems with it not fully cooking in the recommended time?? I did confirm it was on high.
Thanks!
I had the same issue.. I even cooked it longer than it says. I also wish it was more creamy, I added some extra heavy cream and corn starch but it still was on the soupy side
So sorry to hear this didn’t turn out for you, Erin. Thanks for sharing this feedback with us!
Do I add the cornstarch when I add the cream or after everything is done cooking? Thanks!
Hi, Katherine! You’ll add the cornstarch with a little bit of cold water once everything is done cooking. See step 2 for details. 😊
Also could not get it to thicken even with cornstarch.
I personally think any soup, especially any with meat, cooks and turns out WAY better on low. For example I would cook this probably on low for 6 or 7 hours checking the chicken occasionally to make sure it doesnt get dry. This will help the potatoes cook better. Then if you want it thicker I personally use Xantham gum. Use some of the liquid from the soup after the heavy cream is added, add it in a separate mixing bowl or something, add the xantham gum and IMMEDIATELY mix with an immersion blender or a mixer in high speed. Once well mixed add to the soup and stir in thoroughly and let cook for another 3o minutes and allow to cool before serving :). Havent done it with this soup yet cause I havent made it …just a suggestion that will most likely work.
Very frustrated by this recipe. Did not meet expectations as all. Followed directions to a T, and cooked it for longer than instructed, but soup never thickened, nor were the potatoes thoroughly cooked. Had to add hot sauce to it because it lacked flavor. I did like the heart puffed pastry though.
Sorry to hear that, Dori! We appreciate the feedback!
Congrats to Clancy! I was following this on Instagram. Such a great recipe. Thanks for sharing!
Thanks, Debbie!
O.M.G.! This looks sooooooo awesome! Eddie would love it too!
Hi Lindsay,
This looks sooo good, I think I have to make this tonight! Even if it is 81 degrees today down here in Florida! I’m sure my kids would love this as well.
I also think it was a good idea to add the cornstarch, as I too love thicker soups. I may even throw some gnocchi in, since I can’t get enough of it these days.
Thanks for the great recipe, Clancy and Linsday!
Ah 81 degrees sounds amazing to these Minnesotans! 🙂 Hope you enjoy it!
The recipe sounds Ah-Mazing!!
Do you think there could be a substitute for the heavy cream if one is sensitive to dairy?
following…wondering the same thing! I want to try it but can’t have the dairy…
Hmmm nothing comes to mind that would be as thick/high fat, but you could sure give a non-dairy milk a try (non-sweetened almond, soy, etc).
I know it’s not dairy free, but when recipes call for cream, I usually use Carnation brand evaporated milk as well as a little more cornstarch.
So maybe almond milk & a little more cornstarch
I’ve had success using canned full-fat coconut milk in place of heavy cream in other creamy soup recipes!
Really? It won’t add a coconutty flavor to the soups?
Hi Karen & Laura,
I also have had great success at substituting (canned) Coconut Milk into recipes in place of creamy dairy products.
Coconut “Cream” works really well too, particularly when in need of a thicker more dense cream consistency.
As for Karen’s question, I have never really noticed much of a coco-nutty flavor when I’ve used it in similar dishes before. If there are enough spices and other flavors in the dish its shouldn’t be noticeable.
I’ve found that extra creamy Oat Milk is a great cream sub. It doesn’t add any lingering flavors like coconut milk/cream or even almond. It’s the only sub my kids can’t detect and complain about!
This looks so creamy and delicious! I am loving those heart pastries, such a great idea. So darn cute!!!
Right!? They are seriously the best.
What time/setting do you recommend for making this in the instant pot?
We haven’t tried it so can’t say for sure, but we’d do the same process and cook 10-15 mins on manual (just for the chicken to cook through).
It’s chilly and rainy here in PA and I wish I had a bowl of this right now!
It is SO perfect for a rainy day!
Looks so easy. Thanks for sharing.
Quick meals like this are definitely good when you want to ingest nutritious, soft food and enjoy a day of good food without doing tons of cooking. 🙂
This looks super yummy! Such a great satisfaction when i try your recipes and succeed:) Thank you so much for sharing this.
Awwww, those heart pastries are adorbs. ADORBS! That soup looks baller too! I want some! Pinning!
Hope you enjoy it, Christina!
Crushing on your Smead refrigerator in the background.
Is the chicken cooked or raw when it goes into the pot for three hours?
Thanks!
Raw!
Lovely recipe. Is there a a link I’m missing to the gal who submitted it? Would love to try more of her recipes!
Is the chicken going in raw?
Yep!
Great list of food blogs..thanks for sharing
Thanks for your list i love to read food blog
made this vegetarian and it turned out delish! sub’d vegetable broth instead of chicken broth and tofu instead of chicken. made it on the stove top too. i’m guessing i may have missed the melding of the ingredients since not in a crock pot but good none the less!
Glad to hear that, Kathy!
Looks Delicious
Dear Lindsay, thank you for all of your efforts in sharing delicious recipes. Those I have attempted have been wonderful and encourage me to cook homemade food more often. You are a beautiful person inside and out. Thank you for blessing my life (& my husband’s).
Sincerely,
Robyn Knab????
I made this tonight and it’s really good, except I wanted my a little more thicker, but if i’d cook it longer, my frozen peas would turn to mush. Oh well, still delicious. I won’t make that mistake again.
Other recipes I’ve tried with frozen peas in a crock pot recommend adding the frozen peas just shortly before cooking time is up (if memory serves, about 30-60 minutes?). Did you happen to do that or put the peas in at the beginning?
This looks so good! I need to try this!!