Of course, a pot pie isn’t complete without that light, flaky crust, but I’ve got that covered, too. All you need is a sheet of puff pastry, which you cut into small triangles and bake for the last 20 minutes. Then, float a few of those triangles in each bowl of soup, and voila—you’ve got the whole pot pie experience, from the crust down.
Forget choosing between flavor and convenience – with this Crockpot Chicken Pot Pie Soup, you can have both.
How to make Crockpot Chicken Pot Pie Soup
- Place the chicken breasts in the bottom of the slow cooker.
- Top with potatoes, onions, garlic, peas, carrots, corn, and broth. Cook on low heat for 6 hours.
- Remove chicken breasts from slow cooker and shred with two forks. Add back to the slow cooker.
- Whip cornstarch into heavy cream and add to slow cooker. Replace the lid and cook for an additional 20 minutes.
- While you finish the soup, cut the puff pastry into small triangles and bake according to package directions.
- Serve in soup bowls, topped with flaky pastry triangles and fresh herbs.
Crockpot Chicken Pie Soup
Forget choosing between flavor and convenience – with this Crockpot Chicken Pot Pie Soup, you can have both.
