Ingredients
Method
Preparation & Slow Cooking
- Place the raw chicken breasts at the bottom of a 6-quart slow cooker. Scatter the diced russet potatoes, sliced carrots, chopped celery, diced yellow onion, and minced garlic evenly around the chicken.
- Sprinkle dried thyme, crushed rosemary, poultry seasoning, sea salt, and black pepper over the chicken and vegetables. Pour in 4 cups of chicken broth, pressing the ingredients down gently so they are mostly submerged.
- Cover with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3.5 to 4 hours, until the chicken is fork-tender and the potatoes are soft.
Shredding & Finishing
- Carefully transfer the cooked chicken breasts to a cutting board. Shred the meat into bite-sized pieces using two forks, then return the shredded chicken to the slow cooker.
- In a medium bowl, whisk the flour into the heavy whipping cream until completely smooth with no lumps. Pour the cream slurry into the slow cooker, stirring constantly.
- Stir in the thawed sweet peas and 2 tablespoons of butter. Cover and cook on HIGH for an additional 25 to 30 minutes, until the soup thickens into a rich, velvety consistency.
Baking Puff Pastry & Serving
- Preheat your oven to 400°F (200°C). Unroll the thawed puff pastry sheet onto a parchment-lined baking sheet and cut into 6 or 8 squares. Brush the tops with egg wash and bake for 12 to 14 minutes until puffed, flaky, and deep golden brown.
- Ladle the hot, creamy chicken pot pie soup into wide ceramic bowls. Garnish with freshly cracked black pepper and chopped fresh parsley, and serve immediately with warm, flaky puff pastry squares resting right on top!