Festival Foods Featured Recipe: Slow Cooker Chicken Pot Pie Soup

Courtesy of Festival Foods.

MARSHFIELD, WI (OnFocus) – We’ve taken a classic comfort dish and made it even easier with the help of the slow cooker. Try this fun spin on a family favorite!


6 servings


  • 1 yellow onion, chopped
  • 2 whole carrots, chopped
  • 1 (10 oz.) pkg. frozen peas
  • 1 rotisserie chicken, shredded (about 5 cups)
  • 4 cups unsalted chicken stock
  • 1 ½ tsp. dried rosemary
  • 2 garlic cloves, minced
  • Salt, to taste
  • Black pepper, to taste
  • 2 cups fat free half & half
  • 3 Tbsp. corn starch
  • 1 puff pastry sheet
  • Fresh parsley, for garnish


  1. Place onions, carrots, peas, chicken, chicken stock, rosemary, garlic, salt and black pepper in slow cooker. Stir to combine and cover. Cook on high for 3-4 hours or on low for 4-6 hours.
  2. In the last 30 minutes of cooking, whisk together half & half and corn starch. Stir into soup and cook for another 30 minutes.
  3. Meanwhile, prepare puff pastry according to package instructions. Cut into 6 individual pieces. Serve soup with puff pastry and parsley garnish.


Per Serving: Calories 340, Total Fat 7g (Saturated 2.5g, Trans 0g), Cholesterol 105mg, Sodium 360mg, Total Carbohydrate 24g (Dietary Fiber 3g, Total Sugars 9g, Includes 0g Added Sugars), Protein 42g, Vitamin D 0%, Calcium 10%, Iron 10%, Potassium 15%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

We welcome your stories! Contact us at [email protected]!

News Desk
Author: News Desk