Who doesn’t love a homemade cake? The deliciousness that comes with the perfect balance of ingredients baked to perfection is an unbeatable treat. However, let’s face it, we don’t always have the luxury of time to whip up a homemade delight from scratch.

But wait, don’t fret! You can still enjoy the decadent flavors of a creamy chicken pot pie without spending hours in the kitchen. Thanks to your trusty slow cooker, you can prepare a hearty soup that will give you the same savory goodness of a homemade pie.

Simply toss in all the ingredients in your pot, let it simmer throughout the day, and before you know it, you’ll have a rich and creamy sauce that will make your taste buds dance with joy. To take it to the next level, add some cream just before serving, and voila! You have the convenience of a store-bought pie, but with all the love and warmth of a homemade one.

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

1. Place the chicken breasts in the bottom of the slow cooker.
2. Top with potatoes, onions, garlic, peas, carrots, corn, and broth. Cook on low heat for 6 hours.
3. Remove chicken breasts from slow cooker and shred with two forks. Add back to the slow cooker.
4. Whip cornstarch into heavy cream and add to slow cooker. Replace the lid and cook for an additional 20 minutes.
5. While you finish the soup, cut the puff pastry into small triangles and bake according to package directions.
6. Serve in soup bowls, topped with flaky pastry triangles and fresh herbs.