This chicken pot pie recipe is made into soup form in a crockpot. I love chicken pot pie because of the flaky crust on the outside, but instead, you can make puff pastries to go along with on the side with the soup. Pinch of Yum’s tutorial on YouTube is low maintenance and easy winter soup. It’s made from scratch, but it’s such an easy and simple recipe because the slow cooker will do most of the cooking. The presentation of the soup looks delicious with the cute heart puff pastry.
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
Directions:
First, place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, carrots, and peas mix into the crockpot. Let it cook on HIGH for 3 hours. Then, remove the chicken, shred with a fork and return it back to the pot. Remove the herb sprigs and discard.
Next, to make it creamy, whisk the flour and cream until smooth, and add it to the slow cooker. Keep it on HIGH for another hour or so until it thickens.
Note: For best results, warm the cream before adding to the crockpot, because it will help activate the cornstarch and thicken more quickly. You can serve this chicken pot pie soup with chopped parsley on top. Also, you can follow along and make the puff pastry to dip into the soup.
