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 (1 MIN 10 SEC):
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!
Slow Cooker Chicken Pot Pie Soup
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings (a heaping 1 cup each) 1x
Print Recipe
Pin RecipeDescription
Slow Cooker Chicken Pot Pie Soup – low maintenance creamy winter comfort food, made from scratch!
Ingredients
- 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!
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.
I really like your soup recipe! It sounds delicious!
I actually have a university project that I’m working on that would include recipes like yours. This project is a platform for sharing recipes and getting groceries. You could benefit from gaining recipe views and feedback.
Would you be interested in having your recipes included through our platform? Let me know!
Thanks,
Meesam
Engineering Student
University of Ottawa
Heyy looks so delicious.
Delicious! Much better than my memory of potpie–more like creamy, veggie-filled chicken soup. My daughter helped with the puff pastry & cut cupcake-shaped puffs. Very cute! Sent 2 portions in thermoses for lunches today!
This sounds awesome! Do you think I could just add the puff pastry on top of the soup in the crockpot at the very end of cooking for 15 minutes on high or so?
Hi Erica! We wouldn’t recommend it, as it really needs the oven to get crispy. 🙂
Hi, I would like to make this gluten free as I’ll have a guest who is GF. What type of flour should I use instead of regular all purpose?
Thanks!
Hi Beth! We don’t have much experience with GF flours, so aren’t 100% sure what would be best. You could give plan GF flour a try to see!
I haven’t tried this one yet, I follow and try the stuff in your blog. Never made it in the crockpot–my go-to is made with Bisquick–it both thickens and makes the biscuits. But Bisquick changed the recipe and now its not as good.
I made this last night and it was delicious! Made it in my instant pot. I pressure cooked the chicken, onion, garlic, broth, herbs, and carrots on high for 20 min. (chicken was frozen). Then I released the pressure, shredded the chicken, added the potato and the cream/flour and slow cooked another hour on high. Finally, I stirred in the frozen peas and topped with the heart puffs. My kids LOVED this soup and my somewhat picky husband did too. Thank you for this delicious and adorable recipe. Everything I have made of yours I have LOVED and your blog is fantastic. 🙂
So glad to hear that it worked in the Instant Pot! Thanks for the tips!
This had a wonderful, creamy texture and was delicious! Much easier to make than traditional chicken potpie and tastier too. Thank you for a terrific recipe!
I’m going to do this week, and in the slow cooker, perfect !!!!
Can you add uncooked noodles?
Lovely taste, will add to our soup rotation
However, I have no idea how you cooked this in a crock pot in 4 hours , mine took 10. Half that time was on high as directed. At that point everything was now where near cooked so I turned it down to low.
★★★★★
That’s weird, Stephanie. Mine cooked perfectly in 4 hours on high. I followed the recipe exactly and everything was perfectly cooked.
I had the same issue tonight. I had it running on high for three hours and when I went to shred the chicken, it was rubbery and the potatoes weren’t cooked. I figured the rest would happen in the next hour, but the potatoes still weren’t done.
I’m leaving it on low overnight and hoping that works!
1. Made this for the 2nd time today. Our 12-yr-old son baked the puff pastry while my husband and I went out for a run. He used a bunny-shaped cutter – super cute for the season!
2. The chicken doesn’t need as long to cook as the potatoes – I added it in after 2 hours and I think that was still too early.
3. I still feel like it’s missing something – maybe it’s because I’m trying to keep the sodium down.
★★★
try some Dijon mustard
This was Amazing! So easy and delicious.
I meant to give it 5 stars, but the rating went away after I clicked on it!
I will also add that I started with frozen chicken breasts that I cooked on low for 6 hours, and the chicken was perfect. I also added fresh carrots at the beginning and then frozen peas just at the end.
Glad to hear it, Monica!
I made in my InstaPot, which shaved alot of time off! Pressure cooked the veggies (minus peas), chicken & broth for 10 min. Added cream, flour, cornstarch & reduced. Added peas at end. Start to finish in less than 1 hr. Yummy, creamy recipe!
★★★★
This was delicious. I made it with fresh carrots, added celery, and thighs (never use breasts). No corn starch. Also did it on slow for 6hrs. Next time I’ll add mushrooms, as I do with pot pie. Kids liked it as much as the real thing.
Glad to hear that!
We made this for supper tonight and it was delicious! I cooked it on the stove as we don’t have a slow cooker. I simmered (step 1) for 2 hours instead of 3, and the chicken literally shredded itself. I then proceeded with the rest of the recipe as written, though I did need to add more broth throughout cooking due to moisture evaporation. We will definitely be adding this to our repertoire! Yum!
★★★★★
Glad to hear that, Mariah!
Hi! I would LOVE to try this, but my husband can’t have dairy. Do you think you could sub almond milk for heavy cream?
Can I cook on low for 6 hours instead of high for 3? (want it to cook while I’m out and 3 is too little). Thanks!
Should be just fine!
Love the color of the soup.
If your from the UK use single cream instead of heavy. I also sprinkled some turmeric over the chicken, added some chopped parsnip, chopped celery and a after I added the cream/ flour mix I stirred in a spoon of Dijon mustard, result was a great soup with even more flavour.
★★★★
Can’t wait to try this:)
Made this last night, and used the recommendations for corn starch and adding the peas last, but it still didn’t come out as thick as one would expect, very watery and not like a Pot Pie gravy-like texture. It was also very (and I mean VERY) bland, there wasn’t any depth to the flavor of the soup at all. I did use unsalted broth, which I always default to when the recipe calls for salt – perhaps that was my mistake? Next time, I will try to make it creamier though I’m not sure how. I would also like to have more of a “deeper” rich/savory flavor – would a couple of boullion cubes help that, or is there a spice missing? Suggestions for improvement are welcome.
I agree. Kept adding cornstarch but never got thick at all and very bland. I used regular chicken broth. I don’t use the slow cooker often because I feel like the recipes often come out bland. Something about the heating doesn’t make the flavors blend right for me. Using fresh chicken, this would have been just as easy cooking chunks of chicken on the stove top.
★★
Loved this recipe. So tasty.
★★★★★
Is there anyway to make these dairy free? I love so many recipes and boy do I want to try this, I just cannot have dairy. Thank you for your help! <3
Big hit! My husband loves chicken pot pie but the crust is one of his favorite parts so the puff pastry to dip in the soup was his favorite. Super easy recipe that made a great dinner on a cold, rainy day
★★★★