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Cozy Crockpot Chicken Pot Pie Soup with Puff Pastry Croutons

crockpot chicken pot pie soup - featured image
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A creamy, hearty chicken pot pie soup made in the slow cooker, topped with crispy puff pastry croutons. This easy comfort food recipe is perfect for cozy nights and requires minimal hands-on time.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons unsalted butter, melted
  • Flaky sea salt (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic and set aside.
  2. Place the diced vegetables in the bottom of a 6-quart or larger slow cooker. Nestle the chicken thighs on top. Sprinkle with thyme, rosemary, and bay leaf. Pour in chicken broth and milk. Season with 1 teaspoon salt and ½ teaspoon black pepper. Do not add cream cheese yet. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender.
  3. Remove chicken from slow cooker and let cool slightly. Shred with two forks. Discard bay leaf.
  4. Add cubed cream cheese to the slow cooker and stir until melted and smooth. Add frozen peas and shredded chicken. Cover and cook on high for 15-20 minutes until peas are heated through.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut puff pastry into 1-inch squares. Place on baking sheet in a single layer. Brush with melted butter and sprinkle with flaky sea salt if desired. Bake for 12-15 minutes until puffed and golden. Let cool slightly.
  6. Taste soup and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and top with puff pastry croutons. Garnish with fresh parsley. Serve immediately.

Notes

Do not add cream cheese at the beginning; it will separate. Toast puff pastry croutons just before serving for best crispness. Season in layers, adjusting salt at the end. Let soup rest 10 minutes before serving to thicken. Store soup and croutons separately.

Nutrition

Keywords: chicken pot pie soup, crockpot soup, slow cooker soup, puff pastry croutons, comfort food, creamy chicken soup

Find it online: https://cravemila.com/cozy-crockpot-chicken-pot-pie-soup-with-puff-pastry-croutons/