Slow Cooker Sunday: Chicken potpie soup with a St. Patrick's Day twist
Tender, pull-apart chicken is the center of attention in this soup that has comfort food written all over it. But that St. Patrick's Day-inspired crust is pretty cute too.
These pastry clovers not only look cute but taste so good when added to the top of the soup. It gives your chicken potpie soup that authentic feel. The crust is the best part, isn't it?
They're so easy to make too. You'll just need a shamrock cookie cutter and a premade pie crust.
One clover for the bowl of soup, and two clovers for the chef. Well, the chef does have to test out the food.
Chicken potpie soup with shamrock pastry recipe
Prep time: 15 minutes | Cook time: 4 hours | Total time: 4 hours 15 minutes
For the soup
- 1 (32-ounce) container chicken broth
- 3 large skinless, boneless chicken breasts
- 2 garlic cloves, chopped
- 2 large celery stalks, chopped
- 1/3 cup chopped onion
- 1 cup sliced carrots
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt (for the slow cooker when cooking)
- 1/4 teaspoon ground black pepper
- 2 bay leaves
- 2 drizzles olive oil
- 3 teaspoons butter
- 1 cup frozen peas, thawed
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon heavy cream
- Salt, to taste (after the chicken is thoroughly cooked)
For the shamrock crust
- 1 refrigerated pie crust
- 1 egg, beaten
- 3 teaspoons water
- Cooking spray
For the soup
- To a slow cooker, add the broth, chicken, garlic, celery, onion, carrots, thyme, salt, pepper and bay leaves. Stir, and top with the olive oil.
- Set the slow cooker to high for 4 hours. Cover with the lid, and let cook.
- After 3 hours of cooking, to a small bowl, add the cornstarch and water. Stir together to form a slurry.
- Stir the slurry into the slow cooker.
- Add the peas and butter. Stir, cover, and let cook for the remaining hour.
- Add the cream and salt, to taste.
- Serve while hot, and top with shamrock pie crusts.
For the shamrock crusts
- Heat the oven to 400 degrees F.
- Lay the dough on a flat rolling surface, and use a shamrock-shaped cookie cutter to cut out the shamrocks.
- To a small bowl, add the egg and water to make the egg wash. Whisk together.
- Brush the egg wash over the tops of the shamrock pastry dough.
- Bake for about 7 minutes or until they turn a light golden brown.
- Serve on top of the chicken potpie soup.
Before you go, check out our slideshow below.