Chicken Pot Pie Soup - Slow Cooker By pinchofyum.com
Slow Cooker Chicken Pot Pie Soup – low maintenance creamy winter comfort food, made from scratch!
Prep time: Cook time: Total time:
Yield: 6 Servings
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
Instructions:
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).
