CHICKEN POT PIE SOUP
You guys asked, and Belinda delivered! She loves herself some Pinterest, and found this delicious recipe thanks to Pinch of Yum’s blog, and WOW was this dish delicious! We had a long day of Home Goods shopping while we were in FL, and mom had us covered for a fantastic meal when we got home. I will tell you, I definitely will be making this dish again, especially with all of this dreary weather we have here in Nashville right now. So read on, and dig in! You will add this to your go-to meals for the family, I have no doubt.
WHAT YOU’LL NEED
2 boneless skinless chicken breasts
Salt and Pepper
Half an onion, diced
2-3 cloves garlic, minced
A sprig of fresh rosemary (sub a small pinch of dried herbs)
A spring of fresh thyme (sub a small pinch of dried herbs)
32 oz chicken broth
1 large russet potato, peeled and diced
1 package of frozen veggies (2-3 cups)
2 tablespoons flour
1 cup of heavy cream
3 tablespoons cornstarch
Fresh chopped parsley
1 thawed sheet of puff pastry
WHAT TO DO
Slow Cook: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and veggie 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.
Make it Creamy: Whisk the flour and cream together until smooth. (Mom made note that adding 1 carton/can of condensed chicken soup seemed to increase flavor and thickness. Or adding chicken poultry seasoning of choice) 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.
Bake the Puff Toppers: Cur your puff pastry into triangles, circles, or hearts! (We loved the recipe blog’s picture, so we definitely had to do the hearts too!) Bake as directed. (The original recipe says 375 for 10-15 minutes)
Serve: Stir the parsley into the soup to add a little fresh color. Divide the soup among bowls and top with the puff pastry. Enjoy!