Slow Cooker Chicken Pot Pie Soup {Freezer Meal Friendly}
Author: Sarah Olson
Prep time: 25 mins
Cook time: 8 hours
Total time: 8 hours 25 mins
  • 1.5 cups sliced carrots
  • 1.5 cups sliced celery
  • 1 cup diced white onion
  • 1 tsp. dried leaf basil
  • ½ tsp. dried leaf thyme
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 bay leaf
  • 1.5 lbs boneless skinless chicken breasts
  • 1 (32-oz.) pkgs. chicken broth
Add at the end
  • 1 cup frozen peas
  • 1 cup heavy cream
For Serving
  • puff pastry shells
Slow Cooker Size:
  • 4-quart or larger
Cooking Instructions:
  1. Place the carrots, celery, onion, basil, thyme, salt, pepper, bay leaf, chicken and chicken broth in to the slow cooker, stir. Cover and cook on LOW for 8 hours.
  2. After the cooking time is done add the peas, and heavy cream. Stir. Remove and discard bay leaf.
  3. Cook the puff pastry shells according to packagae directions. Serve the soup topped with the puff pastries.
To make this into a freezer meal:
  1. Place everything but the peas and heavy cream into a freezer gallon ziplock bag. Squeeze out all the air before sealing. Seal and freeze for up to one month. Mark on the bag that 1 cup of peas, and one cup of heavy cream needs to be added at the end of the cooking time. Write the cooking setting and length as well (Low for 8 hours).
To make after being frozen:
  1. Place the frozen bag of soup in the fridge for 24 hours to thaw. Dump the contents of the bag in to the slow cooker. Cook as directed above.
Recipe by The Magical Slow Cooker at