SLOW COOKER CHICKEN POT PIE SOUP
Slow cookware Chicken Pot Pie Soup in bowls with cordate puff pastry. This instruction is solid winter slow cookware material!
It’s fun on each fronts: the creamy chicken pot pie soup created within the slow cookware (with heart puff pastries! adorable!) And this new factor we have a tendency to did this month and it’s referred to as the Reader instruction, that is precisely adore it sounds: recipes from readers!
She suggested a Chicken Pot Pie Soup instruction to United States of America, and whereas I used to be excited regarding the creamy chicken, the veggies, the herbs and potatoes and every one that, the factor that basically got Pine Tree State excited was, hate to mention it, however the center formed Puffts on top!
INGREDIENTS :
- salt and pepper
- half an onion, diced
- 2–3 cloves garlic, minced
- 1 large russet potato, peeled and diced
- 2 boneless skinless chicken breasts
- 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 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
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).
- 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!
