Chicken Pot Pie Soup
Time: 4 hours 10 minutes
Yield: 6 servings
Craving chicken pot pie with a lighter twist? Then try this Chicken Pot Pie Soup recipe! This flavorful soup—packed with tender chicken, fresh herbs, savory potatoes, and topped with a light and crispy puff pastry—is the perfect meal for a toasty night in! The best part? This slow cooker recipe makes the whole process extra easy.
• 2 boneless, skinless chicken breasts
• salt and pepper, to taste
• 1/2 onion, diced
• 2–3 cloves garlic, minced
• sprig of fresh rosemary or 1 pinch dried rosemary
• sprig of fresh thyme or 1 pinch dried thyme
• 32 ounces 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
• fresh parsley, chopped
• 1 pre-prepared sheet puff pastry, thawed
Step 1: To begin, add the chicken, onion, salt and pepper, rosemary, garlic, broth, thyme, potato, and carrot/pea mix into your slow cooker.
Step 2: Cook on HIGH for 3 hours. Then, remove the chicken, shred it with a fork, and return it to the pot.
Step 3: If you used fresh herbs, remove and discard the herb sprigs. Leave the dry herbs, if you opted for those.
Step 4: Next, in a separate bowl, whisk the cream and flour together until smooth, then add it into the slow cooker. Continue to cook on high heat for an hour.
Step 5: For anyone who desires an extra thick soup, we recommend you whisk a small mixture of cold water and cornstarch into the slow cooker.
Step 6: While the soup is cooking, bake your puff pastry according to the package instructions. Typically, you will cook the pastry for 15 minutes at 350 degrees F.
Step 7: Before serving, stir the parsley into the soup and top with the puff pastry. Yum!
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