Chicken Pot Pie Soup with Pastry Croutons

It’s fall fading into winter, and we’re obsessed with pie. Apple pie, cherry pie, peach pie, coconut cream pie. Have we eaten them? NO! But we think about pie all the time. The best part? That dreamy, flaky crust around the edge of the pie. Husband is always welcomed to eat his piece, but save me the crust. Please and thank you.

When we saw a recipe for Chicken Pot Pie Soup, we changed it up to fit our K2.0 stats, but how do we involve the pie crust? Easy! We made pie dough, rolled it thin, and used cookie cutters to create little stars and moons of pie dough, and used them to top our soup. We get all the feels, but none of the fat and calories!

It’s the best of both worlds. Warm, comforting soup; yummy, lower-calorie crust; together in the same bowl. (You can thank me now!) We tweaked the soup recipe so it fit K2.0 criteria, made our pie crust dough, and put the soup ingredients in the crock pot to simmer all day. The result? Pure heaven. You could use refrigerated pie dough to save on time, but we always think that the best effort is homemade, all day long.

Chicken Pot Pie Soup with Pastry Croutons

Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 6 servings
Calories: 243kcal
It's all the taste of chicken pot pie, without all the fat and calories!
Print Recipe


  • slow cooker


  • 1 Tbsp corn starch
  • ½ cup water
  • ¼ cup flour
  • 1 lb chicken, cooked and cubed
  • 1 medium onion
  • 4 large celery stalks
  • 3 large carrots
  • ½ cup corn kernels, fresh or frozen
  • 2 small Yukon Gold potatoes
  • 6 tsp salt-free chicken bouillon
  • cups water
  • 1 quart skim milk
  • 1 sprig rosemary


  • First, create a thick mixture of the flour, cornstarch and 1/2 cup water, by stirring vigorously with a fork until combined. Set it aside.
  • Rough chop the onion, celery, potatoes and carrots. Place in the slow cooker.
    Add the corn, and any other fresh or frozen vegetables you desire, and the cooked chicken.
  • Pour in the milk, the 3½ cups water, the powdered bouillon, and the flour mixture together into a large bowl, and wisk well, until completely combined. Pout this liquid into the slow cooker.
  • Place the rosemary sprig on top, and set cooker to low setting for 8 hours.
  • At any point during the day, make your favorite pie dough, or use a refrigerated roll of dough.
  • Roll it out thin, and use cookie cutters to create shapes of the dough. Bake the dough shapes on a parchment-lined sheet pan for 8-10 minutes at 400º, or until just beginning to brown.
  • Sprinkle with paprika, if desired, and serve piping hot!


Calories: 243kcal | Carbohydrates: 31g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 156mg | Potassium: 721mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6399IU | Vitamin C: 15mg | Calcium: 223mg | Iron: 1mg

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