Slow cooker chicken pot pie soup

SERVES 4 TO 6 PREP + COOK TIME 3 HOURS

800g chicken thighs, trimmed and halved 2 tablespoon extra virgin olive oil 2 tablespoons plain flour

2 medium (240g) carrots, sliced thickly 2 stalks celery, sliced thinly

1 medium (300g) leek, trimmed and sliced thinly

⁄ cup (125ml) white wine

2 tablespoons Dijon mustard

1 sprig fresh bay leaves

2 sprigs thyme

1 litre hot chicken stock

200g green beans, trimmed and cut into 3cm lengths

⁄ cup (60g) frozen peas, thawed

300ml thickened cream

2 sheets pu pastry

1 egg, lightly beaten

⁄ cup finely chopped parsley

1 Preheat the slow cooker to hot on the searing setting (or use a frying pan). Dust chicken in seasoned flour. Add the oil to the cooker, cook the chicken, in batches, for about 5 minutes, turning, until golden. Remove from slow cooker and set aside.

2 Add the carrot, celery and leek; cook, stirring, until starting to soften. Add the wine, mustard, bay and thyme; stir to combine. Add the hot stock and return the chicken to the slow cooker. Cover with the lid and cook on high for 2½ hours, or until the chicken is very tender.

3 Remove the thyme and bay laves and discard. Using two forks, break up the chicken into smaller pieces. Add the green beans, peas and cream. Cook, uncovered, for 30 minutes or until beans are tender.

4 Meanwhile, preheat oven to 220°C (200°C fan-forced). Using an 8cm round cutter, cut 12 circles from each pastry sheet. Press two circles on top of each other. Using a fork crimp the edges. Place on a large oven tray lined with non-stick baking paper. Brush with egg, sprinkle with pepper. Bake for 15 minutes, or until golden and puffed.

5 Divide soup between warmed bowls, sprinkle with parsley and serve with puff pastry croutes. Suitable to freeze