Instructions
1. Prep the Ingredients:
Chop the vegetables and dice the chicken into bite-sized pieces. This step ensures everything cooks evenly and blends perfectly.
2. Assemble in the Slow Cooker:
In your slow cooker, combine the chicken, onion, carrots, celery, potatoes, chicken broth, thyme, parsley, garlic powder, salt, and pepper. Stir to mix the ingredients well.
3. Cook Low and Slow:
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender, and the vegetables soft.
4. Shred the Chicken:
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
5. Add the Cream:
Stir in the heavy cream (or half-and-half) to create that creamy, luxurious texture. If you prefer a thicker soup, mix the cornstarch with a small amount of water to form a slurry, then stir it into the soup. Let it cook for an additional 20-30 minutes to thicken.
6. Prepare the Topping:
While the soup finishes, bake the biscuits or puff pastry according to the package instructions. These golden, flaky accompaniments are essential for that pot pie experience.
7. Serve and Enjoy:
Ladle the soup into bowls and top with a biscuit or a piece of puff pastry. Serve warm and savor the comforting flavors of chicken pot pie in every spoonful.
Tips for Success
- Customize Your Veggies: Feel free to add corn, green beans, or even mushrooms for extra flavor and texture.
- Make It Dairy-Free: Substitute the heavy cream with coconut milk or a dairy-free alternative for a lighter option.
- Save Time: Use rotisserie chicken instead of raw chicken, adding it in during the last hour of cooking.
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