Recipe Background
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.
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
- 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.
- Serve!
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