Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Before starting, chop your vegetables and prepare the chicken. For an extra creamy texture, use heavy cream, but feel free to substitute with milk or a non-dairy alternative if needed.

Step 2: Assemble in the Slow Cooker

  1. Place the chicken breasts or thighs at the bottom of the slow cooker.
  2. Add the diced potatoes, carrots, celery, onion, minced garlic, thyme, parsley, salt, and pepper.
  3. Pour in the chicken broth, ensuring the ingredients are covered. If the broth is not enough, add a little water.
  4. Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours.

Step 3: Shred the Chicken

Once the cooking time is up, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.

Step 4: Create the Creamy Base

  1. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden, forming a roux.
  2. Gradually whisk in the heavy cream, ensuring no lumps form. Cook until the mixture thickens slightly.
  3. Stir the creamy mixture into the slow cooker, mixing it thoroughly. Let the soup cook on high for another 15-20 minutes to thicken.

Step 5: Add the Final Touch

Stir in the frozen peas during the last 15 minutes of cooking to maintain their bright green color and texture. Taste and adjust the seasoning as needed.

Step 6: Prepare the Topping

While the soup is finishing up, bake your puff pastry or biscuits according to the package instructions. For puff pastry, cut it into squares or rounds, brush with egg wash, and bake until golden brown.

Step 7: Serve and Enjoy

Ladle the soup into bowls and top each serving with a piece of puff pastry or a warm biscuit. Garnish with fresh parsley if desired.

Tips for Success

  1. Customize the Vegetables: Feel free to add mushrooms, corn, or green beans for variety.
  2. Thickening Alternative: If you prefer not to use flour, mix 2 tablespoons of cornstarch with water and stir it into the soup during the final 15 minutes of cooking.
  3. Make It Dairy-Free: Substitute the cream with coconut milk or cashew cream for a dairy-free version.