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Cozy Crockpot Chicken Pot Pie Soup with Flaky Puff Pastry Lids

Crockpot Chicken Pot Pie Soup - featured image
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This Crockpot Chicken Pot Pie Soup is thick, creamy, and topped with golden puff pastry lids. It’s comfort food made easy—perfect for busy weeknights or cozy cold-weather dinners.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 4 cups low-sodium chicken broth
  • 3 medium carrots, peeled and diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup whole milk
  • ½ cup frozen peas
  • ½ cup frozen corn kernels (optional)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt (optional)

Instructions

  1. Prep the vegetables (10 minutes). Dice carrots, celery, and onion into small, even pieces—about ½-inch cubes. Mince the garlic.
  2. Layer the slow cooker (5 minutes). Place chicken breasts in the bottom. Add diced carrots, celery, onion, and minced garlic on top. Sprinkle with thyme, rosemary, salt, pepper, and bay leaf. Pour chicken broth over everything. Do not stir.
  3. Slow cook (4-6 hours on low or 2-3 hours on high). Cover and cook until chicken is tender and easily shreds with a fork.
  4. Shred the chicken (5 minutes). Remove chicken to a cutting board. Use two forks to shred into bite-sized pieces. Discard bay leaf. Return shredded chicken to slow cooker.
  5. Make the roux (10 minutes). About 30 minutes before serving, melt butter in a large skillet over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until nutty and lightly golden. Slowly pour in milk while whisking continuously. Cook for 2-3 minutes until thickened.
  6. Thicken the soup (5 minutes). Pour roux into slow cooker and stir well. Add frozen peas and corn. Cover and cook on high for 15-20 minutes until soup thickens and peas are heated through.
  7. Bake the puff pastry lids (15 minutes). While soup finishes, preheat oven to 400°F (200°C). Unfold thawed puff pastry on a lightly floured surface. Cut out rounds slightly larger than soup bowls—about 4 inches wide. Place on parchment-lined baking sheet. Brush with beaten egg and sprinkle with flaky salt if using. Bake for 12-15 minutes until puffed and deep golden brown.
  8. Assemble and serve. Ladle hot soup into bowls. Gently place a puff pastry lid on top of each bowl. Serve immediately.

Notes

For extra-golden pastry, brush lids with egg wash twice—once before baking and once halfway through. The soup tastes even better the next day. Store soup and puff pastry separately.

Nutrition

Keywords: crockpot chicken pot pie soup, slow cooker chicken soup, chicken pot pie soup, puff pastry soup, comfort food, easy weeknight dinner

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