Crock Pot Chicken Pot Pie Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
6 servings
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Calories
502 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crock Pot Chicken Pot Pie Soup
Description
This soup begins by softening onion and butter before layering vegetables and chicken breasts in a slow cooker along with chicken broth, seasonings like thyme and poultry seasoning, a bouillon cube, salt, and pepper. Cooking on low or high for several hours gently melds flavors and tenderizes the chicken. After cooking, the chicken is shredded and returned to the soup, which then has frozen peas and carrots stirred in. A mixture of half and half and cornstarch is whisked together and added to the pot to thicken the soup, then cooked an additional 20 minutes until creamy and smooth.
For added texture, cut puff pastry or pie crust dough into small squares, brushed with butter and sprinkled with salt, then baked until golden to accompany the soup, mimicking pot pie topping. The soup offers a creamy, savory flavor with a tender chicken and vegetable filling quality, making it hearty and soothing. Leftover soup stores well refrigerated and warms easily.
Ingredients
- 1 ½ cups onion diced
- 1 tablespoon butter
- ½ cup celery diced
- 2 cloves garlic peeled and crushed
- 3 chicken breast boneless skinless
- 2 cups chicken broth reduced sodium
- ½ teaspoon thyme or 1 teaspoon fresh thyme leaves, dried leaves
- ½ teaspoon poultry seasoning
- 1 chicken bouillon cube
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup half and half or light cream
- 3 tablespoons cornstarch
- 1 ½ cups pea frozen
- 1 ½ cups carrot frozen
- 1 heet puff pastry or 1 single pie crust, optional
Instructions
- In a small skillet, cook the onion and butter over medium heat until slightly softened, about 5 minutes.
- In the bottom of the slow cooker, layer the onions, celery, and garlic cloves. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Add bouillon, poultry seasoning, thyme, salt, and pepper.
- Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
- If using puff pastry or pie crust, preheat the oven to 375°F about 30 minutes before serving.
- Remove the chicken from the slow cooker and shred it into bite-sized pieces with a fork. Return to the slow cooker. Stir in the peas and carrots.
- In a small bowl, whisk the half and half and cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes.
- Meanwhile, if using puff pastry or pie crust, while the soup is still cooking, roll it out and cut into 2-inch squares. Brush with butter and sprinkle with salt. Place on a baking sheet and bake puff pastry for 13 to 17 minutes or pie crust for 10 to 12 minutes or until browned and golden.
- Ladle the soup into bowls and top with baked pastry. Sprinkle with parsley and fresh thyme, if desired. Serve immediately.
Notes
- Optional puff pastry squares provide a flaky, buttery topping similar to pot pie crust.
- Leftover soup can be refrigerated for 3-4 days and reheated in the microwave or oven.
- Nutritional information does not include optional toppings like puff pastry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502 | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 92mg | 31% |
| Sodium | 679mg | 28% |
| Potassium | 755mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2622IU | 52% |
| Vitamin C | 11mg | 12% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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