Slow Cooker Chicken Pot Pie Soup is creamy and delicious. It can be made into a freezer meal!
I made 3 bags of this Slow Cooker Chicken Pot Pie Soup for later in the month. The base of this soup can be put into freezer bags. I add the cream and peas after the soup has finished cooking, it freshens up the soup. Another reason I don’t freeze the cream is that it separates if frozen.
I fold down the edge of the freezer bag so the edges don’t get dirty, and the bag will seal better.
Before pouring the chicken broth into the bag, I put the bag in a tall container. This keeps the bag from tipping over and everything spilling out. I often use old coffee cans for this if I have them. Or you can use stands that are specially made for freezer cooking.
Remember for this recipe, don’t add the cream until after the meal has cooked.
Below is the finished soup, with the cream and peas added.
These are the puff pastry shells I used to top this soup with. They are very good freshly baked. I recommend only baking the puff pastries that will be eaten immediately, otherwise, they taste stale even later the same day.
What a perfect meal to come home to, with little effort especially if you choose to prep this meal in a freezer bag ahead of time.
Have a great weekend! I will be back early next week with another recipe.
More freezer-friendly slow cooker recipes:
- Slow Cooker Turkey and Brown Rice Soup
- Slow Cooker Easy Teriyaki Beef
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Orange Chicken Drumsticks
- Slow Cooker Ham and Bean Soup
Slow Cooker Chicken Pot Pie Soup {Freezer Meal Friendly}
Equipment Needed:
- Slow Cooker Size: 4 quart or larger
Ingredients:
- 1½ cups carrots sliced
- 1½ cups celery sliced
- 1 cup white onion diced
- 1 tsp. dried basil
- ½ tsp. dried leaf thyme
- ½ tsp. salt
- ¼ tsp. pepper
- 1 bay leaf
- 1½ lbs boneless skinless chicken breasts
- 32 oz. broth
Add at the end
- 1 cup frozen peas
- 1 cup heavy cream
For Serving
- 10 oz puff pastry shells (one package)
Instructions:
Cooking Instructions:
- 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.
- After the cooking time is done add the peas, and heavy cream. Stir and discard the bay leaf.
- Cook the puff pastry shells according to package directions.
- Serve the soup topped with the puff pastries.
To make this into a freezer meal:
- Place everything but the peas and heavy cream into a freezer gallon ziplock bag.
- Squeeze out all the air, seal, and freeze for up to one month.
- Mark on the bag that one 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:
- 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.
Just some info…..any recipe that calls for milk, that you want to freeze……use powdered milk -it won’t separate when frozen. Have made and froze: shrimp bisque, cream of mushroom, cream of potato, etc.
Thanks for the tip!
I doubled this recipe for our after church crew, and every one loved it. I did a couple of things differently.. I precooked the chicken (to save cook time), and then thickened the broth a little. A great recipe that got thumbs ‘up’ from the whole crew!
That’s so great to hear Amy!
Oh, this is genius!! I love that it is freezer friendly too. 🙂
My life just got easier when it comes to meal planning! I think my husband will even ‘cook’ if I have this prepared 🙂 Can’t wait to try this!