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Easy Crockpot Chicken Pot Pie Soup with Puff Pastry Lids

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 flaky puff pastry lids. Perfect for busy weeknights, this budget-friendly meal is picky eater approved and reheats beautifully.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup whole milk or half-and-half
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup frozen peas
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Prep your veggies: Dice the onion, carrots, and celery into roughly equal-sized pieces. Mince the garlic and set aside.
  2. Build the soup base: Place the chicken in the bottom of your slow cooker. Add the diced onion, carrots, celery, and minced garlic on top. Sprinkle with thyme, rosemary, salt, and pepper. Pour in the chicken broth and cream of chicken soup. Give everything a gentle stir.
  3. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  4. Shred the chicken: Once the chicken is cooked through and tender, carefully remove it to a cutting board. Use two forks to shred it into bite-sized pieces.
  5. Thicken the soup: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it smells nutty and looks golden. Slowly whisk in the milk, stirring constantly until smooth. Pour this mixture into the slow cooker and stir well. Let it cook uncovered for 15-20 minutes to thicken up.
  6. Add the peas and chicken: Stir in the frozen peas and shredded chicken. Let everything heat through for about 5 minutes. Taste and adjust seasoning.
  7. Bake the puff pastry lids: About 20 minutes before serving, preheat oven to 400°F. Unfold the thawed puff pastry sheet on a lightly floured surface. Cut it into rounds slightly larger than the tops of your soup bowls. Place the rounds on a parchment-lined baking sheet. Brush with beaten egg and sprinkle with flaky salt if using. Bake for 12-15 minutes until puffed and golden brown.
  8. Serve it up: Ladle the soup into bowls and top each with a puff pastry lid.

Notes

Don’t skip the roux step for creamy texture. Add peas at the end to keep them bright. Thaw puff pastry properly to avoid cracking. Season as you go. Make extra pastry lids for dipping. Store soup and pastry lids separately. Soup freezes well for up to 3 months; do not freeze pastry lids.

Nutrition

Keywords: crockpot chicken pot pie soup, slow cooker chicken soup, puff pastry soup, easy chicken soup, comfort food, budget-friendly dinner, family meal

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