Slow Cooker Chicken Pot Pie Soup
A comforting Slow Cooker Chicken Pot Pie Soup perfect for a cozy meal.
Equipment
- Slow Cooker
Ingredients
Chicken and Vegetables
- 2 boneless skinless chicken breasts
- 1 medium onion, diced
- 2-3 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 oz chicken broth
- 1 large russet potato, peeled and diced
- 2-3 cups frozen peas and carrots
- 2 tablespoons flour
- 1 cup heavy cream
- 3 tablespoons cornstarch
- salt
- pepper
- fresh chopped parsley
- 1 sheet thawed puff pastry
Instructions
Preparation Steps
- Place the chicken, salt, 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!
Notes
For added depth of flavor, consider adding more herbs or spices to your preference.
Nutrition
Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 20mg
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