Slow Cooker Chicken Pot Pie Soup
- 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
- Slow Cook: 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.
- Make it Creamy: 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.
- Bake the Puff Toppers: Cut your puff pastry into triangles, circles, or hearts! Bake as directed (we did 375 for 10-15 minutes).
- Serve: Stir the parsley into the soup to add a little fresh color. Divide the soup among bowls and top with the puff pastry. Yummy!
- If you wanted to get the best possible color for your peas, I would chop up some fresh carrots and put those in right away, and just add your frozen peas at the end.
- For best results, warm the cream before you add it to the crockpot. This helps the cornstarch activate and thicken the soup more quickly.
- Clancy’s original recipe didn’t call for cornstarch, and you could definitely make it without. But I added it because I wanted it to be super thick and creamy like pot pie gravy filling!