Go Back
Chicken pot pie has long held a cherished place in the hearts of many as a quintessential comfort food. Its flaky crust and savory filling evoke a sense of nostalgia and warmth, often reminding us of family gatherings or cozy evenings at home. However, while the traditional pot pie is undeniably delicious, it can be a bit heavy and time-consuming to prepare. Enter the soup version: a lighter, more accessible alternative that retains all the beloved flavors of its predecessor.

Crockpot Chicken Pot Pie Soup

Warm up your chilly days with Cozy Chicken Pot Pie Soup, a delightful twist on the classic comfort food. This heartwarming recipe combines tender chicken, fresh vegetables, and a creamy broth, all easily made in a Crockpot for your convenience. With its rich flavors and nourishing ingredients, this soup is perfect for family gatherings or cozy nights in. Serve it with flaky puff pastry for an extra special touch. Experience the warmth and joy of homemade soup today!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, diced

2 stalks celery, diced

1 cup frozen peas

3 medium Yukon Gold potatoes, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon black pepper

1/4 teaspoon salt (adjust to taste)

1 cup heavy cream

1/4 cup all-purpose flour (for thickening)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Optional: 1 sheet of puff pastry for serving

Instructions
 

Sauté the Aromatics: In a skillet over medium heat, heat olive oil. Add the diced onion, and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Prep the Crockpot: Place the sautéed onion and garlic mixture into the Crockpot. Add the chicken breasts, chicken broth, carrots, celery, potatoes, thyme, rosemary, black pepper, and salt. Stir to combine.

      Cook the Soup: Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.

        Shred the Chicken: Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the soup.

          Thicken the Soup: In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the soup, and add the frozen peas. Allow the soup to cook on high for another 30 minutes to an hour until it thickens to your desired consistency.

            Serve: If using puff pastry, preheat the oven to 400°F (200°C) and bake the pastry according to package instructions until golden brown. Ladle the soup into bowls and top with a piece of puff pastry. Garnish with fresh parsley.

              Enjoy: Serve hot and enjoy the comforting and hearty flavors of this chicken pot pie soup!

                Prep Time, Total Time, Servings: 20 mins | 8 hours | 6 servings