Slow Cooker Chicken Potpie Soup Recipe

Slow Cooker Chicken Potpie Soup

There’s nothing tastier than a hearty bowl of soup on a chilly fall evening! Crispy pieces of puff pastry are delicious dippers for this creamy meal.

Serves: 8Prep: 25 minutesCook: 4 hoursTotal: 4 hours 25 minutesDifficulty: Easy

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Serves: 8

Ingredients

  • 1⁄2 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon coarse salt
  • 2 teaspoons ground black pepper
  • 2 pounds Simple Truth™ Boneless & Skinless Natural Chicken Thighs, cut into 1” pieces
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 pound Yukon gold potatoes, diced
  • 3 carrots, peeled and diced
  • 1 sweet onion, diced
  • 1 1⁄2 cups frozen peas
  • 1⁄4 cup flat leaf parsley, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 sheet puff pastry, thawed and cut into 8 pieces

Directions

  • Mix flour, garlic, salt and pepper together in a bowl. Add chicken and toss to coat; set aside.
  • Add broth and cream to a 6-quart or larger slow cooker. Place meat and any loose flour mix into liquid. Top with potatoes, carrots and onions. Cover and cook on high for 3-4 hours until potatoes are tender and chicken reaches an internal temperature of at least 165°F.
  • Stir in peas and herbs; adjust seasoning to taste.
  • Heat oven to 375°F.
  • Place puff pastry pieces on a parchment lined baking sheet. Bake 12-15 minutes until puffed and golden brown.
  • Serve soup with puff pastry.
  • Refrigerate leftover soup. Store puff pastry in an airtight container at room temperature.

Serves: 8

Ingredients

  • 1⁄2 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon coarse salt
  • 2 teaspoons ground black pepper
  • 2 pounds Simple Truth™ Boneless & Skinless Natural Chicken Thighs, cut into 1” pieces
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 pound Yukon gold potatoes, diced
  • 3 carrots, peeled and diced
  • 1 sweet onion, diced
  • 1 1⁄2 cups frozen peas
  • 1⁄4 cup flat leaf parsley, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 sheet puff pastry, thawed and cut into 8 pieces

Directions

  • Mix flour, garlic, salt and pepper together in a bowl. Add chicken and toss to coat; set aside.
  • Add broth and cream to a 6-quart or larger slow cooker. Place meat and any loose flour mix into liquid. Top with potatoes, carrots and onions. Cover and cook on high for 3-4 hours until potatoes are tender and chicken reaches an internal temperature of at least 165°F.
  • Stir in peas and herbs; adjust seasoning to taste.
  • Heat oven to 375°F.
  • Place puff pastry pieces on a parchment lined baking sheet. Bake 12-15 minutes until puffed and golden brown.
  • Serve soup with puff pastry.
  • Refrigerate leftover soup. Store puff pastry in an airtight container at room temperature.
Nutrition Information
Amount per serving
Sodium1440mg
Total Fat34g
Saturated Fat12g
Protein37g
Cholesterol130mg
Total Carbohydrate43g
Dietary Fiber5g
Sugars6g
Calories630