Slow Cooker Chicken Pot Pie Soup
Description
Combine the best of both worlds, creamy soup and chicken pot pie. It's much easier to make than chicken pot pie and just as good.
Ingredients
2 boneless, skinless chicken breasts
salt and pepper
half an onion, diced
2–3 cloves garlic, minced
1 sprig fresh rosemary (or a small pinch dried)
1 spring fresh thyme (or a small pinch dried)
32 oz. chicken broth
1 large russet potato, peeled and diced small
1 package frozen peas and carrots (2–3 c.)
2 T. flour
1 c. heavy cream
3 T. cornstarch
1 thawed sheet puff pastry
freshly chopped parsley
Directions
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Place chicken breasts, onion, garlic, rosemary, thyme, broth, potato, vegetable mix, salt and pepper in a slow cooker. Cook on High for 3 hours or on Low for 6-7 hours. Remove/discard herbs sprigs. Remove chicken; shred; return to slow cooker.
Whisk flour and cream together in a small bowl until smooth; add to slow cooker; stir. Keep on High heat for about 1 hour. For a thicker soup, whisk cornstarch with a little bit of cold water; add to soup in the slow cooker.
Preheat oven to 375 degrees.
Cut puff pastry into triangles, circles, or hearts, as desired. Bake as directed on package for 10-15 minutes.
Stir fresh parsley into the soup. Serve, topped with the puff pastry.
6 servings.