Print

Easy Crockpot Chicken Pot Pie Soup with Puff Pastry Croutons

crockpot chicken pot pie soup - featured image
Print Recipe

A creamy, soul-warming chicken pot pie soup made in the crockpot, topped with buttery, crispy puff pastry croutons. This set-it-and-forget-it recipe delivers classic comfort food flavors with minimal effort, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 4 cups low-sodium chicken broth
  • 2 cans (10.5 oz each) cream of chicken soup (condensed)
  • 1 cup heavy cream (or half-and-half)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 1 cup frozen peas
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1/2 teaspoon salt (or to taste)
  • 2 bay leaves
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons unsalted butter, melted (or olive oil)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley (or fresh)
  • Flaky sea salt, for sprinkling

Instructions

  1. Prep your veggies: Dice the onion, carrots, and celery into roughly 1/2-inch cubes.
  2. Layer everything in the crockpot: Place the chicken breasts in the bottom. Add the diced onion, carrots, celery, minced garlic, dried thyme, dried rosemary, black pepper, salt, and bay leaves. Pour in the chicken broth and the two cans of cream of chicken soup. Do not stir.
  3. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Do not lift the lid during cooking.
  4. Shred the chicken: Carefully remove the chicken breasts to a cutting board. Use two forks to shred them. If they don’t fall apart easily, cook for another 30 minutes.
  5. Add the cream and peas: Return the shredded chicken to the slow cooker. Stir in the heavy cream and frozen peas. Remove the bay leaves.
  6. Make the puff pastry croutons: Preheat oven to 400°F. Unfold the thawed puff pastry on a lightly floured surface. Cut into 1-inch squares. In a small bowl, mix melted butter, garlic powder, and dried parsley. Toss the pastry squares in the butter mixture. Spread in a single layer on a parchment-lined baking sheet. Sprinkle with flaky sea salt. Bake for 10-12 minutes until golden brown and puffed.
  7. Finish and serve: Taste the soup and adjust seasoning. Ladle into bowls and top generously with puff pastry croutons. Serve immediately.

Notes

For best results, do not lift the lid during cooking. Add frozen peas at the end to keep them bright and sweet. Puff pastry croutons are best served immediately; store separately if making ahead. For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in during the last 15-20 minutes of cooking.

Nutrition

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

Find it online: https://lenatable.com/easy-crockpot-chicken-pot-pie-soup-with-puff-pastry-croutons/