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close up of bowl of chicken pot pie soup and pie crust wedge
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5 from 9 votes

Slow Cooker Chicken Pot Pie Soup with Parmesan Cheese Pie Crust Wedges

Slow Cooker Chicken pot pie soup will quickly become a family favorite; especially when topped with Parmesan Cheese Pie Crust Wedges!
Prep Time20 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 50 minutes
Course: Dinner
Cuisine: American
Keyword: chicken, chicken pot pie, chicken pot pie soup, Parmesan cheese pie crust wedges, Slow cooker, Soup
Servings: 6 servings
Calories: 614kcal

Equipment

Ingredients

For the soup:

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 6 - 8 small baby red potatoes, quartered
  • 2 stalks celery, sliced into ½ - inch pieces
  • 3 carrots, peeled and cut into ½ - inch coins
  • 1 cup frozen pearl onions
  • 2 cloves garlic, minced
  • 4 - 5 cups unsalted chicken stock
  • ¼ cup flour
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried rosemary)
  • salt and pepper to taste
  • ¾ cup frozen peas
  • 1 cup heavy cream

For the Parmesan Cheese Pie Crust Wedges:

  • 1 refrigerator pie crust, room temperature
  • 2-3 tablespoons freshly grated Parmesan Cheese
  • 1 tablespoon butter, melted
  • ground pepper

Instructions

To make the soup:

  • Place in your crock pot the chicken and all of the vegetables EXCEPT the peas. Add the garlic and 3 cups of the chicken stock.
  • In a small bowl, combine and whisk the remaining one cup of chicken stock with the flour until smooth. Pour into crock pot.  Add the thyme, salt and pepper and give it all good stir.
  • Cover and cook for about 4 hours on low. At this point, the potatoes and carrots should be just about done. If not, give them another 30 minutes.  When they are just about done, add thefrozen peas and heavy cream.  Cook an additional 30 - 45 minutes until vegetables are done and soup has thickened a bit.

To Make the Parmesan Cheese Pie Crust Wedges:

  • Preheat oven to 425 degrees. Line a sheet pan with parchment paper ( I use a pizza pan). Unroll pie crust onto sheet pan. Brush with melted butter.  Sprinkle Parmesan cheese over the crust and a bit of pepper. Bake in oven for 10 - 12 minutes, until golden brown.  Cut into wedges and serve warm with the soup.

Notes

See blog post for more tips and suggestions

Nutrition

Calories: 614kcal | Carbohydrates: 65g | Protein: 29g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 379mg | Potassium: 1699mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6005IU | Vitamin C: 33mg | Calcium: 111mg | Iron: 4mg