Quick prep and ready when you walk in the door, this Crock Pot Chicken pot pie soup is perfect for busy weeknights!
Ingredients :
1 ½ cups diced onion
1 tablespoon butter
½ cup diced celery
2 cloves garlic peeled and crushed
3 boneless skinless chicken breasts
2 cups reduced sodium chicken broth
½ teaspoon dried thyme leaves or 1 teaspoon fresh thyme leaves
½ teaspoon poultry seasoning
1 chicken bouillon cube
½ teaspoon kosher salt
½ teaspoon black pepper
1 cup half and half or light cream
3 tablespoons cornstarch
1 ½ cups frozen peas and carrots
1 sheet puff pastry or 1 single pie crust, optional
Directions :
In a small skillet, cook the onion and butter over medium heat until slightly softened, about 5 minutes.
In the bottom of the slow cooker, layer the onions, celery, and garlic cloves. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Add bouillon, poultry seasoning, thyme, salt, and pepper.
Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
If using puff pastry or pie crust, preheat the oven to 375°F about 30 minutes before serving.
Remove the chicken from the slow cooker and shred it into bite-sized pieces with a fork. Return to the slow cooker. Stir in the peas and carrots.
In a small bowl, whisk the half and half and cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes.
Meanwhile, if using puff pastry or pie crust, while the soup is still cooking, roll it out and cut into 2-inch squares. Brush with butter and sprinkle with salt. Place on a baking sheet and bake puff pastry for 13 to 17 minutes or pie crust for 10 to 12 minutes or until browned and golden.
Ladle the soup into bowls and top with baked pastry. Sprinkle with parsley and fresh thyme, if desired. Serve immediately.
