Slow Cooker Chicken Pot Pie Soup
Slow cooker chicken pot pie soup: chicken breasts, potato, peas and carrots, onion, garlic and herbs cooked in chicken broth, shredded and finished with flour and heavy cream, topped with baked puff pastry. Serves 6.
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Ingredients
- 2 boneless skinless chicken breasts thawed first
- salt and pepper
- 1/2 onion diced
- 2 to 3 cloves garlic minced
- 1 sprig fresh rosemary or a small pinch of dried herbs
- 1 sprig fresh thyme or a small pinch of dried herbs
- 32 ounces chicken broth
- 1 large russet potato peeled and diced
- 1 package frozen peas and carrots 2 to 3 cups
- 2 tablespoons flour
- 1 cup heavy cream
- 3 tablespoons cornstarch optional, for a thicker soup; whisked with a little cold water
- fresh parsley chopped
- 1 sheet puff pastry thawed
Instructions
- Put the potato and the peas and carrots in the slow cooker first, then add the thawed chicken breasts, salt and pepper, onion, garlic, rosemary, thyme and the broth.
- Cover and cook on high for 3 hours. Check that the thickest part of the chicken has reached 165°F on a food thermometer.
- Remove the chicken, shred it with two forks and return it to the pot. Remove the herb sprigs and discard them.
- Whisk the flour and the cream together until smooth. Add it to the slow cooker and keep the soup on high for another hour or so. For a thicker soup, whisk the cornstarch with a little cold water and stir it into the warm soup in the slow cooker.
- Cut the thawed puff pastry sheet into triangles, circles or hearts. Bake as directed on the package; 375°F for 10 to 15 minutes.
- Stir the parsley into the soup. Divide the soup among bowls and top each bowl with the puff pastry.
Notes
Thaw the chicken before it goes in the slow cooker. Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat to a rolling boil (165°F), not in the slow cooker.
Nutrition
Serving: 1servingCalories: 563kcalCarbohydrates: 43.2gProtein: 25.4gFat: 32.5gSodium: 707mgFiber: 3.6gSugar: 4.8g