Slow Cooker Chicken Pot Pie Soup

• boneless skinless chicken breasts↗2
• salt and pepper
• half an onion, diced0.5
• cloves garlic, minced↗2
• a sprig of fresh rosemary (sub a small pinch of dried herbs)
• a spring of fresh thyme (sub a small pinch of dried herbs)
• chicken broth↗32 oz
• large russet potato, peeled and diced↗1
• package frozen peas and carrots (2-3 cups)1
• flour↗2 tablespoon
• of heavy cream1 cup
• cornstarch↗3 tablespoon
• fresh chopped parsley
• thawed sheet of puff pastry1

Step-by-step instructions

1. 1

   Slow Cook: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.

2. 2

   Make it Creamy: Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour or so. For a thicker soup, whisk the cornstarch with a little bit of cold water and add it to warm soup in the slow cooker.

3. 3

   Bake the Puff Toppers: Cut your puff pastry into triangles, circles, or hearts! Bake as directed (we did 375 for 10-15 minutes) .

4. 4

   Serve: Stir the parsley into the soup to add a little fresh color. Divide the soup among bowls and top with the puff pastry. Yummy!