4.9 from 177 votes
Crock Pot Chicken Pot Pie Soup
Quick prep and ready when you walk in the door, this Crock Pot Chicken pot pie soup is perfect for busy weeknights!
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 6 servings
Calories: 502 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1 ½ cups diced onion
- 1 tablespoon butter
- ½ cup diced celery
- 2 cloves garlic peeled and crushed
- 3 boneless skinless chicken breasts
- 2 cups reduced sodium chicken broth
- ½ teaspoon dried thyme leaves or 1 teaspoon fresh thyme 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 frozen peas and carrots
- 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.
Cup of Yum
Notes
- Nutritional information does not include optional toppings.
- Leftovers can be stored in the fridge in a covered container for up to 3-4 days. Reheat in the oven or the microwave.
Nutrition Information
Calories
502
(25%)
Carbohydrates
36g
(12%)
Protein
32g
(64%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
92mg
(31%)
Sodium
679mg
(28%)
Potassium
755mg
(22%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2622IU
(52%)
Vitamin C
11mg
(12%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 502
% 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.