Slow-Cooker Chicken Pot Pie Soup with Puff Pastry Biscuits

When the weather starts to get colder (this is finally starting to happen a little here in Texas), there's nothing quite like a warm, hearty meal. Chicken Pot Pie is always a good comfort food staple, and this slow-cooker version makes it extra easy! 

Recipe adapted from here.
Ingredients: 8 oz cremini mushrooms, sliced 5 carrots, cut into 1-inch pieces 1 medium onion, diced 1/2 cup water 1/3 cup flour 2 sprigs fresh thyme 1 bay leaf 1 pound boneless, skinless chicken thighs (about 4 thighs) salt and pepper 1 sheet thawed puff pastry 1 cup frozen corn 1 cup frozen green beans 1/3 cup heavy cream
Directions: 1. Put the mushrooms, carrots, onion, flour, thyme, bay leaf, and 1/2 cup water in a slow cooker. Stir. 2. Place the chicken on top of the vegetables and season with salt and pepper to taste. 3. Cook on low for 7-8 hours (until the chicken is cooked and the vegetables are tender). 4. 30 minutes before serving, prepare the biscuits. Use a jar lid or cookie cutter to cut the puff pastry into four circles. Put the four circles on a baking sheet and bake at 425 for 8-10 minutes, or until golden.  5. Ten minutes before serving, shred the chicken with two forks. Remove the bay leaf. Add the corn, green beans, and heavy cream, and stir to combine. Cover and cook on low until ready to serve.  6. To serve, place the chicken mixture in bowls and top with the pastry rounds. 

(veggies w/ flour and bay leaf)

(all mixed up!)

(chicken on top)

 

(puff pastry cut into circles)

(ready for the oven...)

(10 minutes before serving)

(adding the last ingredients)

(cooking for the last half ten minutes)

(biscuits are done!)

(all ready!)

Ta-da! 

Enjoy!