Recipe Background
This Chicken Pot Pie Soup combines the classic dish with convenient slow cooker prep.
The idea for this Chicken Pot Pie Soup first fluttered into my culinary imagination during a particularly blustery autumn lunch break at my first corporate job. Lunch with a mentor is always an enlightening experience, and this one was no exception. We sat in a café, discussing career ambitions and life goals, when I noticed a nearby table savoring what looked like a steaming pot pie. The aroma, the flakiness, the warmth—they all called out to me. Needless to say, my attention divided between the guidance of my wise mentor and the tantalizing pastry vision across the room.
Determined to bring a handheld experience into the realm of a weekday hustle, I experimented with combining the comforting essence of pot pie with the simplicity of a soup. The idea of tossing chicken, onion, and garlic into a slow cooker after a long workday appealed immensely to my ever-busy soul. I love how rosemary and thyme manage to infuse their magic into a dish simmering away all day. A tip I learned is to whisk that creamy mixture with flour until it’s perfectly smooth before adding it to the pot for a luxurious texture. I also discovered that adding a sheet of puff pastry elevates everything with its irresistible bite and buttery charm.
I can still recall the moment my mentor, later that evening, called to rave about my creation after I invited her over for a friendly dinner. One taste, and she was sold, nodding approvingly as we sipped and slurped our way through that pot pie-inspired soup, thoroughly warmed from the inside out.
Ingredients
- 2 chicken breasts boneless and skinless
- 1/2 onion diced
- salt to taste
- pepper to taste
- 1 sprig of fresh rosemary
- 3 cloves garlic minced
- 32 ounces chicken broth
- 1 sprig of fresh thyme
- 1 large russet potato peeled and diced
- 3 cups frozen peas and carrots
- 1 cup heavy cream
- 2 tablespoons flour
- 3 tablespoons cornstarch mixed with 3 tablespoons water optional, for thickening
- fresh parsley optional, chopped
- 1 pre-prepared sheet puff pastry thawed
Directions
- To begin, add the chicken, onion, salt and pepper, rosemary, garlic, broth, thyme, potato, and carrot/pea mix into your slow cooker.
- Cook on HIGH for 3 hours.
- Remove the chicken, shred it with a fork, and return it to the pot.
- Remove and discard the herb sprigs.
- In a separate bowl, whisk the cream and flour together until smooth, and add it into the slow cooker.
- Continue to cook on high heat for 1 hour.
- Add cornstarch slurry slowly to thicken the soup to taste.
- While the soup is cooking, bake your puff pastry according to the package instructions. Typically, you will cook the pastry for 15 minutes at 350 degrees F.
- Before serving, stir the parsley into the soup and top with the puff pastry.
- Serve!
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