Slow Cooker Chicken Pot Pie Soup
Ingredients
2 boneless skinless chicken breasts
salt and pepper
half an onion, diced
2–3 cloves garlic, minced
a sprig of fresh rosemary (sub a small pinch of dried herbs)
a spring of fresh thyme (sub a small pinch of dried herbs)
32 oz chicken broth
1 large russet potato, peeled and diced
1 package frozen peas and carrots (2–3 cups)
2 tablespoons flour
1 cup of heavy cream
3 tablespoons cornstarch
fresh chopped parsley
1 thawed sheet of puff pastry
Directions
Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.
Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour or so. For a thicker soup, whisk the cornstarch with a little bit of cold water and add it to warm soup in the slow cooker.
Cut your puff pastry into triangles, circles, or hearts! Bake as directed (we did 375 for 10-15 minutes).
Stir the parsley into the soup to add a little fresh color. Divide the soup among bowls and top with the puff pastry. Yummy!
