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Cozy Crockpot Chicken Pot Pie Soup with Puff Pastry Croutons

crockpot chicken pot pie soup - featured image
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A creamy, comforting chicken pot pie soup made in the slow cooker, topped with crispy puff pastry croutons. This easy recipe delivers all the flavor of the classic pie without the fuss.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into half-moons
  • 3 stalks celery, sliced
  • 1 cup (150g) frozen peas
  • 4 cloves garlic, minced
  • 4 cups (960ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg (for egg wash)
  • Flaky sea salt (for topping)
  • Dried parsley (optional, for garnish)

Instructions

  1. Prep the vegetables: dice onion, slice carrots into half-moons, slice celery, mince garlic.
  2. Layer ingredients in the crockpot: place chicken at the bottom, add onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Pour in chicken broth. Do not stir.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until chicken shreds easily and vegetables are soft.
  4. Remove chicken and shred with two forks. Discard bay leaves.
  5. In a small bowl, whisk together heavy cream and flour until smooth.
  6. Add cream mixture and shredded chicken back to the crockpot. Stir gently.
  7. Cook on high for 20-30 minutes until soup thickens.
  8. Stir in frozen peas and cook 2-3 minutes until heated through.
  9. Season with salt and pepper to taste.
  10. For croutons: preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  11. On a lightly floured surface, unfold puff pastry and cut into 1/2 to 3/4-inch squares.
  12. Arrange squares on baking sheet in a single layer. Brush with beaten egg mixed with 1 tablespoon water. Sprinkle with flaky sea salt.
  13. Bake 10-12 minutes until puffed and golden. Let cool 5 minutes.
  14. Ladle soup into bowls and top with puff pastry croutons. Garnish with dried parsley if desired.

Notes

Store soup and croutons separately. Croutons stay crispy for about 2 days at room temperature in a sealed container. Soup keeps up to 4 days in the fridge. Freeze soup for up to 3 months. For dairy-free, use full-fat coconut milk and olive oil. For gluten-free, use gluten-free flour blend and skip puff pastry croutons (try crispy roasted chickpeas instead).

Nutrition

Keywords: chicken pot pie soup, crockpot, slow cooker, puff pastry croutons, comfort food, creamy soup, chicken soup

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