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

Steps

1. 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.
2. 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.
3. Preheat oven to 375 degrees.