Take a traditional chicken pot pie and flip it on its head and you’ll have Chicken Pot Pie Soup. The soup base has all of the typical elements of a chicken pot pie, like fresh thyme, peas, and carrots, with the buttery, flaky pastry puff as a giant crouton. Once a chill picks up outside, you’ll know it’s time to make this warming Chicken Pot Pie Soup. Dig into this bowl of deliciousness spoon first.
Ingredients
- 2 chicken breasts, boneless and skinless
- 1/2 onion, diced
- salt, to taste
- pepper, to taste
- 1 sprig of fresh rosemary
- 3 cloves garlic, minced
- 32 ounces chicken broth
- 1 sprig of fresh thyme
- 1 large russet potato, peeled and diced
- 3 cups frozen peas and carrots
- 1 cup heavy cream
- 2 tablespoons flour
- 3 tablespoons cornstarch mixed with 3 tablespoons water, optional, for thickening
- fresh parsley, optional, chopped
- 1 pre-prepared sheet puff pastry, thawed
Directions
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.
Step 3 –Remove the chicken, shred it with a fork, and return it to the pot.
Step 4 –Remove and discard the herb sprigs.
Step 5 –In a separate bowl, whisk the cream and flour together until smooth, and add it into the slow cooker.
Step 6 –Continue to cook on high heat for 1 hour.
Step 7 –Add cornstarch slurry slowly to thicken the soup to taste.
Step 8 –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 9 –Before serving, stir the parsley into the soup and top with the puff pastry.
Step 10 –Serve!