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
To begin, add the chicken, onion, salt and pepper, rosemary, garlic, broth, thyme, potato, and carrot/pea mix into your slow cooker.
Cook on HIGH for 3 hours.
Remove the chicken, shred it with a fork, and return it to the pot.
Remove and discard the herb sprigs.
In a separate bowl, whisk the cream and flour together until smooth, and add it into the slow cooker.
Continue to cook on high heat for 1 hour.
Add cornstarch slurry slowly to thicken the soup to taste.
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.
Before serving, stir the parsley into the soup and top with the puff pastry.