It's the time of year for warm, comforting food, and what could be better than a hearty chicken pot pie soup, made easy in your slow cooker? This isn't just any soup, though; it's a reader-inspired recipe that's been crafted with love and topped with the cutest heart-shaped puff pastries you've ever seen!
A Reader's Inspiration
This recipe was submitted by a reader named Clancy, and it perfectly captures what we all crave during the colder months: creamy, savory, and satisfying flavors. The recipe has the classic chicken pot pie taste, but in soup form, made with simple ingredients, and it is perfect for a cozy family meal.
Making the Magic
The best part about this recipe? It's made in a slow cooker, which means it's easy to prep and requires minimal effort. The magic begins by adding chicken, your favorite root vegetables, and aromatics to the pot, letting it cook all day long and then adding the cream and some cornstarch near the end for that perfect creamy texture.
The Heart Toppers
But let's be honest, the heart-shaped puff pastries are the real showstopper. They're simple to make and add a fun and charming touch to this delightful soup. Bake them separately and place them on top just before serving to achieve the perfect crispness.
Get Creative with Toppings
Feel free to get creative with your toppings. While the heart-shaped pastries are adorable, you can use any shape you like or even some crunchy croutons. The key is to add a little texture and love to each bowl.
Time to Share Your Recipe
Inspired to create your own recipe? This blog post is the first of a monthly series where readers share their creations, so be sure to be on the lookout for the next call for submissions.
Recipe Details
Yields: 6 servings Prep Time: 10 minutes Cook Time: 4 hours 10 minutes
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 onion, diced
- 2-3 cloves garlic, minced
- Fresh rosemary and thyme sprigs
- 32 oz chicken broth
- 1 large russet potato, peeled and diced
- 1 package frozen peas and carrots
- 2 tablespoons flour
- 1 cup heavy cream
- 3 tablespoons cornstarch
- Fresh parsley, chopped
- 1 sheet of puff pastry, thawed
Instructions:
- Add chicken, salt, pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix to the slow cooker. Cook on high for 3 hours. Shred the chicken and return it to the pot. Remove the herb sprigs.
- Whisk flour and cream until smooth, then add it to the slow cooker and continue cooking on high for 1 hour or so. For a thicker soup, whisk cornstarch with a little cold water and add it to the slow cooker.
- Cut puff pastry into desired shapes (hearts!). Bake at 375°F for 10-15 minutes until golden brown.
- Stir parsley into the soup. Ladle the soup into bowls and top with puff pastries. Enjoy!
Notes
- For vibrant peas, add fresh carrots at the beginning and frozen peas at the end.
- Warm the cream before adding it to the crockpot for better thickening.
- Adjust the amount of cornstarch for a thicker or thinner soup.
This Slow Cooker Chicken Pot Pie Soup is a must-try for a satisfying, low-maintenance meal this winter. Get ready to fall in love with this reader-inspired creation!