Slow Cooker Chicken Pot Pie Soup #dinnerrecipe #food #amazingrecipe #easyrecipe

It's enjoyment on the two fronts: the velvety chicken pot pie soup made in the moderate cooker (with heart puff baked goods! lovable!) AND this new thing we did for the current month and it's known as the Reader Recipe, which is actually similar to it sounds: plans from perusers!

This month our triumphant accommodation was from Clancy! It's velvety, appetizing, and absolutely WINTER COMFORT FOOD which was actually what we requested from our entries.

She prescribed a Chicken Pot Pie Soup formula to us, and keeping in mind that I was amped up for the rich chicken, the veggies, the herbs and potatoes and all that, what truly got me energized was, hate to state it, however the HEART SHAPED PUFFS on top!

This formula is strong winter moderate cooker material! Much obliged to you Clancy for your accommodation and thank you to every other person who presented a February formula!

Also try our recipe Four Cheese Ravioli #dinnerrecipe #food #amazingrecipe #easyrecipe

INGREDIENTS

• 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 frozen peas and carrots (2–3 cups)
• 2 tablespoons flour
• 1 cup of heavy cream
• 3 tablespoons cornstarch
• fresh chopped parsley
• 1 thawed sheet of puff pastry

INSTRUCTIONS

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

Read more our recipe Buffalo Chicken Strips with Buffalo Ranch #dinnerrecipe #food #amazingrecipe #easyrecipe

Source : bit.ly/2NnKrQu