Melissa's Cuisine: Slow Cooker Chicken Pot Pie Soup

Monday, October 13, 2014

Slow Cooker Chicken Pot Pie Soup

This hearty soup is filled with chicken, potatoes, and vegetables, and then topped with flaky puff pasty rounds.  It's a warm soup, sure to please on a cool fall day!
Melissa's Cuisine: Slow Cooker Chicken Pot Pie Soup

One of my favorite things about Fall is making soup. On a cool day, there are few things as comforting as a hot bowl of soup. However, I would prefer to not having to stand over the stove stirring a hot pot of soup all afternoon.  After all, I have a baby to play with!

That's where my slow cooker comes in!  I used to be of the mindset that slow cookers were only for days when I was working because it is so nice to make a meal in the morning and come home and have dinner ready.  Since becoming a mother, I am turning to my slow cooker more often.  Even on days that I'm home all day!
Melissa's Cuisine: Slow Cooker Chicken Pot Pie Soup

I am declaring this week to be Slow Cooker Week here on Melissa's Cuisine!  I had so much fun making slow cooker recipes to share with you that I just couldn't pick only one to share, so this week I'll be sharing three new recipes with you.

This recipe came about by accident.  I was working on another recipe using puff pastry.  The store only had puff pastry cups, so I purchased those instead of sheets.  It ended up not working for my original recipe, but I thought that the puff pastry rounds would be a great topping for chicken pot pie.  That thought brought me to making a chicken pot pie soup.

When I first told Mike what was on the menu, he wasn't impressed.  He is not a vegetable fan!  After he had a few bites of the soup, he declared that I could make this recipe again.  A few minutes later, he emptied his bowl, and went back for seconds!  You could say this recipe was a hit!
Melissa's Cuisine: Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup

Serves 8

2-1/2 cups chicken broth
1-1/2 cups milk
3/4 cup flour
1 Tablespoon minced onion flakes
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts, diced
3 cups diced potatoes (frozen or fresh)
2 (12 ounce) bags frozen mixed vegetables
puff pastry rounds*

1.  In a medium saucepan, whisk together the chicken broth and 1/2 cup of milk.  Bring it to a boil.

2.  Meanwhile, whisk together the remaining 1 cup of milk and flour in a small bowl.

3.  Add the flour mixture to the chicken broth and stir constantly, until thickened.  Add spices and stir to combine.

4.  Place diced chicken breasts in your slow cooker.

5.  Pour the soup mixture over the chicken.

6.  Add in the diced potatoes and mixed vegetables and stir to combine.

7.  Cook on low for 8 hours.

8.  Top with puff pastry rounds to serve.

*I used puff pastry cups for this recipe.  You could also use puff pastry sheets and cut them to your desired size.  Bake according to package directions.
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