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Crockpot Chicken Pot Pie Soup

Crockpot Chicken Pot Pie Soup

Make creamy Crockpot Chicken Pot Pie Soup with tender chicken, potatoes, vegetables, and a rich herb broth. Easy slow cooker comfort food.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6
Calories: 455
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts
  • 3 medium Yukon Gold potatoes peeled and diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 cup frozen peas
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • 4 ounces cream cheese softened
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Puff pastry squares or biscuits for serving
  • Fresh parsley chopped, for garnish

Method
 

  1. Place the chicken breasts in the bottom of the crockpot.
  2. Add the potatoes, carrots, celery, onion, garlic, chicken broth, thyme, parsley, rosemary, salt, and black pepper.
  3. Cover and cook on Low for 6 to 7 hours or High for 3½ to 4 hours, until the chicken is cooked through and the vegetables are tender.
  4. Remove the chicken and shred it using two forks.
  5. Return the shredded chicken to the crockpot.
  6. Stir in the frozen peas, softened cream cheese, and heavy cream.
  7. Whisk together the cornstarch and cold water until smooth, then stir it into the soup.
  8. Cover and cook for another 20 to 30 minutes until the soup thickens.
  9. Serve topped with baked puff pastry squares or warm biscuits and garnish with fresh parsley.

Notes

  • Yukon Gold potatoes stay tender without falling apart.
  • Add the peas near the end to keep them bright and fresh.
  • Softened cream cheese blends into the broth more easily.
  • Bake the puff pastry separately for the crispiest topping.
  • Taste and adjust the seasoning before serving.