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Easy Crockpot Chicken Pot Pie Soup with Crispy Puff Pastry

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This creamy, comforting soup captures the essence of a classic chicken pot pie, made effortlessly in a slow cooker and topped with irresistible crispy puff pastry croutons. It’s a kid-approved, budget-friendly meal that tastes like you slaved all day.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
  • 4 cups low-sodium chicken broth (recommended: Swanson or Kitchen Basics)
  • 1 cup whole milk (2% works too)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 3 tablespoons cornstarch mixed with 1/4 cup cold water (the slurry)
  • 1 sheet frozen puff pastry (like Pepperidge Farm), thawed but still cold
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Prep the chicken and veggies: Pat the chicken thighs dry with paper towels. Season them lightly with salt and pepper. Place them in the bottom of the slow cooker. Add the diced onion, minced garlic, sliced carrots, and celery on top. Don’t worry about layering perfectly—just toss it all in.
  2. Add the liquid and seasonings: Pour the chicken broth over the chicken and veggies. Add the dried thyme, rosemary, onion powder, and another pinch of salt and pepper. Give everything a gentle stir. Put the lid on and cook on low for 6-7 hours or high for 3-4 hours. The chicken should be tender enough to shred easily with a fork.
  3. Shred the chicken: About 30 minutes before serving, carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Use two forks to shred the meat. It should fall apart beautifully. Return the shredded chicken to the pot.
  4. Thicken the soup: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this slurry into the slow cooker while stirring gently. Add the whole milk, frozen peas, and frozen corn. Stir to combine. Put the lid back on and cook on high for another 20-30 minutes, until the soup has thickened and the peas and corn are heated through. The soup should coat the back of a spoon.
  5. Make the puff pastry croutons: While the soup is finishing, preheat your oven to 400°F (200°C). Unfold the thawed puff pastry sheet on a lightly floured surface. Use a pizza cutter or sharp knife to cut it into 1-inch squares. Place the squares on the parchment-lined baking sheet in a single layer. Brush the tops with the melted butter and sprinkle with garlic powder and a pinch of salt. Bake for 12-15 minutes, until they’re puffed up and golden brown. Keep an eye on them—they go from perfect to…
  6. Serve it up: Ladle the hot soup into bowls. Top generously with the crispy puff pastry croutons. Watch them disappear.

Notes

The soup will continue to thicken as it sits. If serving later, add a splash of milk or broth to loosen it up. Store soup and croutons separately. Soup keeps in the fridge for up to 4 days and freezes for up to 3 months. Croutons are best eaten the same day.

Nutrition

Keywords: crockpot chicken pot pie soup, slow cooker chicken soup, chicken pot pie soup, puff pastry croutons, easy chicken soup, comfort food, kid-friendly, budget-friendly

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