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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