Step 1

Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.

Step 2

Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour or so. For a thicker soup, whisk the cornstarch with a little bit of cold water and add it to warm soup in the slow cooker.

Step 3

Cut your puff pastry into triangles, circles, or hearts! Bake as directed (we did 375 for 10-15 minutes).

Step 4

Stir the parsley into the soup to add a little fresh color. Divide the soup among bowls and top with the puff pastry. Yummy!