Slow Cooker Chicken Pot Pie Soup - Super Tasty Recipes

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Prep Time:20

Cook Time:7

Total Time:7 20

Ingredients

Soup

1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons poultry seasoning
4 tablespoons unsalted butter
1 small yellow onion diced
2 ribs celery diced
2 cloves garlic minced
2 medium potatoes peeled and diced small
2 cups frozen mixed vegetables
2 cups frozen corn
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of celery soup
4 cups chicken broth
1 chicken bouillon cube
1 bay leaf
1 cup heavy cream
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh parsley

Puff Pastry (Option 1)

1 sheet frozen puff pastry thawed

Puff Pastry (OR Option 2)

1 can refrigerated biscuits baked according to package directions

Instructions

Step 1: Season the Chicken - Add the cubed chicken to the slow cooker, then sprinkle in the salt, black pepper, garlic powder, onion powder, and poultry seasoning. Stir so the seasonings coat the chicken as evenly as possible. Starting with seasoned chicken matters because it gives those little pieces flavor all the way through, not just on the outside once they are sitting in the broth.
Step 2: Add the Butter and Fresh Vegetables - Add the butter, diced onion, celery, minced garlic, and diced potatoes to the slow cooker. Keep the potato pieces fairly small and similar in size so they finish cooking at the same time as the chicken. I usually aim for pieces small enough to fit comfortably on a spoon, because nobody wants to chase a giant potato chunk around a bowl of hot soup.
Step 3: Build the Creamy Soup Base - Spoon in the cream of chicken soup and cream of celery soup. Pour in the chicken broth, then add the bouillon cube, frozen mixed vegetables, frozen corn, and bay leaf. Stir everything well, taking a moment to break up the condensed soups so there are no large pockets left around the chicken or potatoes. The mixture may not look completely smooth yet, but it will come together as it heats.
Step 4: Slow Cook Until Tender - Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The soup is ready for the finishing ingredients when the chicken is cooked through and the potatoes are tender enough to cut easily with the side of a spoon. Slow cookers can vary, so check near the early end of the time range, especially if yours tends to run hot.
Step 5: Remove the Bay Leaf and Add Cream - Find and discard the bay leaf, then stir in the heavy cream. Adding the cream near the end keeps the broth smooth and gives it a fresh, rich finish. At this point, the soup should already smell like the center of a chicken pot pie, and this is usually when my family starts wandering into the kitchen asking how much longer dinner will take.
Step 6: Mix and Add the Cornstarch Slurry - In a small bowl, whisk the cornstarch with the cold water until the mixture is completely smooth. Pour it into the slow cooker while stirring the soup. Always mix cornstarch with cold water first, since adding dry cornstarch directly to hot soup can leave little lumps that are hard to remove.
Step 7: Thicken the Soup - Cover the slow cooker again and cook for another 20 to 30 minutes, or until the broth has thickened to a creamy pot pie consistency. Give it a stir once or twice if you are nearby. The soup will continue to thicken a little as it rests, so do not worry if it still looks slightly looser than traditional pie filling.
Step 8: Bake the Puff Pastry - While the soup thickens, cut the thawed puff pastry into six squares and bake them according to the package directions. Space the squares apart on the baking sheet so hot air can move around them and help the layers rise. Bake until they are puffed, deeply golden, and crisp. If you are using biscuits instead, bake them according to the package directions.
Step 9: Finish and Serve - Stir the chopped parsley into the soup, then taste and adjust the salt and pepper if needed. Ladle the hot soup into bowls and place one fresh baked puff pastry square on top of each serving. I like to bring any extra pastry to the table, because the crisp layers are made for breaking apart and dipping into that creamy broth.

Notes

Substitutions

Chicken thighs: Use boneless, skinless chicken thighs in place of chicken breasts for a slightly richer flavor and very tender texture.
Cream of mushroom soup: Replace the cream of celery soup with cream of mushroom soup for a deeper, earthier broth.
Cream of onion soup: Use cream of onion soup when you want to lean into the sweet, savory onion flavor.
Russet potatoes: Russet potatoes work well, though they may soften more and make the soup a little thicker.
Half and half: Replace the heavy cream with half and half for a lighter finish that is still creamy.
Canned biscuits: Bake refrigerated biscuits and place one on each bowl when puff pastry is not available.
Crescent roll dough: Bake pieces of crescent roll dough until golden for another buttery topping option.
Low sodium broth: Choose low sodium chicken broth if you want more control over the final seasoning.

Variations

Cheesy chicken pot pie soup: Stir in 1 1/2 cups shredded sharp cheddar after adding the heavy cream, then stir until smooth and melted.
Bacon chicken pot pie soup: Cook and crumble 6 slices of bacon, stir most of it into the finished soup, and save a little for the top of each bowl.
Herb chicken pot pie soup: Add 1 teaspoon dried rosemary and 1 teaspoon dried sage with the poultry seasoning for a stronger herb flavor.
Loaded chicken pot pie soup: Top each bowl with shredded cheddar, crisp bacon, parsley, and a golden puff pastry square.
Turkey pot pie soup: Replace the raw chicken with 4 cups diced cooked turkey, cook the soup on LOW for 3 to 4 hours, and add the turkey during the final hour.
Extra vegetable soup: Add sliced mushrooms or an extra cup of carrots for an even more vegetable packed dinner.

Tips and Tricks

Cut the chicken before cooking: Small cubes cook evenly, stay tender, and make the finished soup easy to serve.
Choose Yukon Gold potatoes: They hold their shape better than some potatoes while still becoming creamy and tender.
Dice the potatoes evenly: Similar pieces finish at the same time and keep you from finding one hard chunk in an otherwise ready soup.
Bake the pastry near serving time: Fresh baked puff pastry gives you the crispest, flakiest topping.
Keep pastry separate from leftovers: Storing it away from the soup prevents it from turning soft in the refrigerator.
Adjust the thickness gently: Add a splash of warm chicken broth if the soup becomes thicker than your family likes.
Taste after adding bouillon: Broth, condensed soup, and bouillon all contain salt, so wait until the end before adding more.
Use cold water for the slurry: Cold water lets the cornstarch dissolve before it reaches the hot broth.
Do not skip the final rest: A few minutes in the bowl helps the soup settle into a creamy, spoon coating texture.

Serving Ideas

Simple green salad: A crisp salad with a bright vinaigrette balances the rich, creamy soup.
Roasted green beans: Their lightly crisp texture works well beside the soft vegetables and tender chicken.
Apple slices: Fresh apples add a cool, sweet crunch that kids often enjoy with a warm bowl of soup.
Extra puff pastry squares: Bake a few additional pieces for dipping and for anyone who wants more flaky crust.
Warm biscuits: Serve a basket of biscuits when you want an especially hearty family dinner.
Cranberry sauce: A small spoonful on the side gives the meal a holiday feeling without turning dinner into a major production.
Steamed broccoli: Keep the side simple and let the creamy chicken pot pie soup stay at the center of the meal.

Storage and Make Ahead Tips

Refrigerator storage: Cool the soup, transfer it to an airtight container, and refrigerate it for up to 4 days.
Separate pastry storage: Keep baked puff pastry in a covered container at room temperature for up to 2 days so it stays crisp.
Gentle reheating: Warm the soup on the stovetop over medium low heat or in the microwave, stirring occasionally.
Add broth when reheating: A splash of chicken broth will loosen soup that has thickened in the refrigerator.
Freezer storage: Freeze the soup without the puff pastry in an airtight container for up to 3 months.
Thawing: Move frozen soup to the refrigerator the night before you plan to serve it.
Fresh topping: Bake a new sheet of puff pastry while the thawed soup reheats for the best texture.
Early prep: Dice the chicken, onion, celery, and potatoes the night before, then refrigerate them in separate covered containers.
Morning assembly: Add the prepared ingredients to the slow cooker in the morning so dinner is ready when the evening gets busy.

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Servings: servings