You’ll want to tuck into this *heart* warming Slow Cooker Chicken Pot Pie Soup tonight! Tender chicken and veggies swimming in a creamy, rich broth – topped with crispy puff pastry hearts. This soup is made to warm you up!

Place chicken thighs, potatoes, carrots, onion, garlic, chicken broth, thyme, salt and pepper in the bottom of a 6-quart slow cooker. Cover and cook on HIGH for 3 hours.

Meanwhile, preheat oven to 425°F. Cut hearts out of the sheet of puff pastry. Transfer to a parchment paper-lined baking sheet.

Bake for 18-20 minutes, until puffed and golden brown.

Remove chicken to a cutting board, then shred meat with two forks.

Return to slow cooker, along with peas and parsley.

In a small saucepan, melt butter over medium-high heat. Whisk in flour and cook, whisking constantly, for 2 minutes.

Slowly whisk in the milk, and continue to cook for 1-2 minutes, until a thick paste forms. Stir into the soup.

Serve immediately, or let cook for an additional hour for flavors to meld. Ladle into bowls, and top with a puff pastry heart.

Slow Cooker Chicken Pot Pie Soup

Serves 6-8

2 bone-in, skinless chicken thighs

1 ½ cups peeled, cubed russet potato (about 1 large potato)

1 ½ cups diced carrot (about 2 carrots)

1 cup minced yellow onion (about ½ medium onion)

2 garlic cloves, minced

3 14.5-ounce cans low sodium chicken broth

¼ teaspoon dried thyme leaves

1 teaspoon kosher salt

¼ teaspoon ground black pepper

1 cup frozen peas

¼ cup minced fresh parsley

4 tablespoons unsalted butter

¼ teaspoon salt

½ cup flour

1 ½ cups whole milk

1 sheet puff pastry, thawed

Place chicken thighs, potatoes, carrots, onion, garlic, chicken broth, thyme, salt and pepper in the bottom of a 6-quart slow cooker. Cover and cook on HIGH for 3 hours.

Meanwhile, preheat oven to 425°F. Cut hearts out of the sheet of puff pastry. Transfer to a parchment paper-lined baking sheet. Bake for 18-20 minutes, until puffed and golden brown.

Remove chicken to a cutting board, then shred meat with two forks. Return to slow cooker, along with peas and parsley.

In a small saucepan, melt butter over medium-high heat. Whisk in flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the milk, and continue to cook for 1-2 minutes, until a thick paste forms. Stir into the soup. Serve immediately, or let cook for an additional hour for flavors to meld. Ladle into bowls, and top with a puff pastry heart.