★★★★★ | Slow Cooker Chicken Pot Pie Soup

★★★★★ | Slow Cooker Chicken Pot Pie Soup
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Slow Cooker Chicken Pot Pie Soup – low maintenance creamy winter comfort food, made from scratch! | #let'scooking

Prep time: 00:10
Cook time: 04:00
Total time: 04:10

Yield: 6 Servings (a heaping 1 cup each)
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
1 cup of heavy cream
3 tablespoons cornstarch
fresh chopped parsley
1 thawed sheet of puff pastry
## CLICK TO SEE FULL RECIPES

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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!

Calories per serving: 522

Fat per serving: 37.7g