In the Kitchen

Slow Cooker Chicken Pot Pie Soup

February 07, 2020

You’ll want to tuck into this *heart* warming Slow Cooker Chicken Pot Pie Soup tonight! Tender chicken and veggies swimming in a creamy, rich broth – topped with crispy puff pastry hearts. This soup is made to warm you up!

2 Slow Cooker Chicken Pot Pie Soup

Place chicken thighs, potatoes, carrots, onion, garlic, chicken broth, thyme, salt and pepper in the bottom of a 6-quart slow cooker. Cover and cook on HIGH for 3 hours.

3 Slow Cooker Chicken Pot Pie Soup

Meanwhile, preheat oven to 425°F. Cut hearts out of the sheet of puff pastry. Transfer to a parchment paper-lined baking sheet.

4 Slow Cooker Chicken Pot Pie Soup

Bake for 18-20 minutes, until puffed and golden brown.

5 Slow Cooker Chicken Pot Pie Soup

Remove chicken to a cutting board, then shred meat with two forks.

6 Slow Cooker Chicken Pot Pie Soup

Return to slow cooker, along with peas and parsley.

7 Slow Cooker Chicken Pot Pie Soup

In a small saucepan, melt butter over medium-high heat. Whisk in flour and cook, whisking constantly, for 2 minutes.

8 Slow Cooker Chicken Pot Pie Soup

Slowly whisk in the milk, and continue to cook for 1-2 minutes, until a thick paste forms. Stir into the soup.

9 Slow Cooker Chicken Pot Pie Soup

Serve immediately, or let cook for an additional hour for flavors to meld. Ladle into bowls, and top with a puff pastry heart.

 

Slow Cooker Chicken Pot Pie Soup

Serves 6-8

 

2 bone-in, skinless chicken thighs

1 ½ cups peeled, cubed russet potato (about 1 large potato)

1 ½ cups diced carrot (about 2 carrots)

1 cup minced yellow onion (about ½ medium onion)

2 garlic cloves, minced

3 14.5-ounce cans low sodium chicken broth

¼ teaspoon dried thyme leaves

1 teaspoon kosher salt

¼ teaspoon ground black pepper

1 cup frozen peas

¼ cup minced fresh parsley

4 tablespoons unsalted butter

¼ teaspoon salt

½ cup flour

1 ½ cups whole milk

1 sheet puff pastry, thawed

 

Place chicken thighs, potatoes, carrots, onion, garlic, chicken broth, thyme, salt and pepper in the bottom of a 6-quart slow cooker. Cover and cook on HIGH for 3 hours.

 

Meanwhile, preheat oven to 425°F. Cut hearts out of the sheet of puff pastry. Transfer to a parchment paper-lined baking sheet. Bake for 18-20 minutes, until puffed and golden brown.

 

Remove chicken to a cutting board, then shred meat with two forks. Return to slow cooker, along with peas and parsley.

 

In a small saucepan, melt butter over medium-high heat. Whisk in flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the milk, and continue to cook for 1-2 minutes, until a thick paste forms. Stir into the soup. Serve immediately, or let cook for an additional hour for flavors to meld. Ladle into bowls, and top with a puff pastry heart.

 

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