Step 1

Place the carrots, celery, onion, basil, thyme, salt, pepper, bay leaf, chicken and chicken broth in to the slow cooker, stir.

Step 2

Cover and cook on LOW for 8 hours.

Step 3

After the cooking time is done add the peas, and heavy cream. Stir and discard the bay leaf.

Step 4

Cook the puff pastry shells according to package directions.

Step 5

Serve the soup topped with the puff pastries.

Step 6

Place everything but the peas and heavy cream into a freezer gallon ziplock bag.

Step 7

Squeeze out all the air, seal, and freeze for up to one month.

Step 8

Mark on the bag that one cup of peas and one cup of heavy cream needs to be added at the end of the cooking time. Write the cooking setting and length as well (Low for 8 hours).

Step 9

Place the frozen bag of soup in the fridge for 24 hours to thaw. Dump the contents of the bag in to the slow cooker. Cook as directed above.