It’s fun on both fronts: the creamy chicken pot pie soup made in the slow cooker (with heart puff pastries! adorable!) This new thing we did this month is called the Reader Recipe, which is precisely what it sounds like: recipes from readers!

This month, our winning submission was from Clancy! It’s fun on two fronts: creamy chicken pie soup made in a slow cooker (and heart-shaped pastry!). Cute!) This month, we’re doing something new, and it’s called the Reader Cookbook, which is precisely what it’s called: Recipes from Readers!

This month, our winning entry is from Clancy! It’s creamy, delicious, and downright winter comfort food, exactly what we asked for submissions.

How to make our chicken pot pie soup: It’s creamy, savory, and totally WINTER COMFORT FOOD, precisely what we asked for in our submissions.

How To Make Our Chicken Pot Pie Soup:

She recommended a recipe for chicken pie soup, and while I was excited about creamy chicken, vegetables, herbs, potatoes, and all that, what turned me on was—I hate to say it—heart-shaped puffs on top!

These are essential things in my life.

Making Clancy’s recipes in our studio kitchen was so much fun.

In preparation:

Getting giddy about the hearts:

Coming together:

First tastes:

Adorable team lunch moment:

This recipe is solid winter slow-cooking ingredients! Thanks to Clancy for submitting and everyone who submitted the February recipe! Hats off to Andrsamanne. I made your dad’s banana bread the same night you submitted the recipe, and it sounded so awesome! It did not disappoint.)

If you’d like to submit something for our March reader Cookbook, check out the instructions at the end of the post!

1. Slow cooker: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potatoes, and peas/carrots in a slow cooker. Cook on high heat for 3 hours. Remove the chicken, shred it, and return it to the pan. Scoop out the herb shoots and discard them.
2. To make it creamy, whisk the flour and cream together. Add to the slow cooker and heat over high heat for another hour or so. Mix the cornstarch with some cold water for a thicker soup, and add the hot soup to the slow cooker. Bake the pastry: Cut the pastry into triangles, circles, or hearts! Bake as directed (we bake at 375 degrees for 10-15 minutes).
3. To serve: Stir the parsley into the soup to add a fresh color. Divide the soup among bowls and top with the pastry. Delicious!