(WFRV) – SLOW COOKER CHICKEN POT PIE SOUP
Yield: 6 servings
• 1 yellow onion, chopped
• 2 whole carrots, chopped
• 1 (10 oz.) package frozen peas
• 1 rotisserie chicken, shredded (about 5 cups)
• 4 cups unsalted chicken stock
• 1 ½ tsp. dried rosemary
• 2 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• 2 cups fat free half & half
• 3 Tbsp. corn starch
• 1 puff pastry sheet
• Fresh parsley, for garnish
Place onions, carrots, peas, chicken, chicken stock, rosemary, garlic, salt and black pepper in slow cooker. Stir to combine and cover. Cook on high for 3-4 hours or on low for 4-6 hours.
In the last 30 minutes of cooking, whisk together half & half and corn starch. Stir into soup and cook for another 30 minutes.
Meanwhile, prepare puff pastry according to package instructions. Cut into 6 individual pieces. Serve soup with puff pastry and parsley garnish.
Per Serving: Calories 340, Total Fat 7g (Saturated 2.5g, Trans 0g), Cholesterol 105mg, Sodium 360mg, Total Carbohydrate 24g (Dietary Fiber 3g, Total Sugars 9g, Includes 0g Added Sugars), Protein 42g, Vitamin D 0%, Calcium 10%, Iron 10%, Potassium 15%