Description
The Chicken Pot Pie Delight transforms the traditional pot pie into a sumptuous soup that’s both comforting and satisfying. Ideal for chilly evenings, this recipe merges creamy textures with hearty ingredients, making it a perfect dish for family dinners or when you simply crave a touch of homestyle cooking. The addition of flaky puff pastry adds a delightful twist, ensuring every spoonful is a nod to nostalgia with a touch of gourmet flair.
Ingredients
- 2 stalks of chopped celery
- 1 cup of frozen peas
- 2 cups of whole milk or cream
- 4 cups of chicken broth
- 1 pound of chopped or shredded chicken breast or thighs
- 2 medium potatoes, peeled and sliced
- 2 medium carrots, peeled and chopped
- 1 medium-sized onion, minced
- 3 cloves of garlic, minced
- 4 tablespoons of butter
- 1/2 cup of all-purpose flour
- Fresh thyme, minced
- 3/4 teaspoon of paprika
- Salt and pepper to taste
- 1 sheet of pre-baked puff pastry, cut into squares (optional)
- Chopped fresh parsley for garnish (optional)
Step-by-step Directions
Step 1: Sauté Vegetables
Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the onion, celery, potatoes, and carrots, and sauté for about 7 minutes until they begin to soften. Include the minced garlic in the last minute to ensure its aroma is released without burning.
Step 2: Cook Chicken
Add the diced chicken to the vegetables and continue cooking for about 5 minutes or until the chicken is thoroughly cooked and no longer pink. Season the mixture with salt, pepper, paprika, and thyme to enhance flavors.
Step 3: Prepare Roux
In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes to cook off the raw flour taste. Gradually whisk in the chicken broth, creating a smooth roux.
Step 4: Combine and Simmer
Pour the roux into the large saucepan with the chicken and vegetables. Mix in the milk or cream. Bring the soup to a gentle simmer, then reduce the heat to low. Let it cook for 15 to 20 minutes, stirring occasionally until the potatoes are tender and the soup has thickened to your liking.
Step 5: Add Peas and Adjust Seasoning
Stir in the frozen peas and continue cooking for another 5 minutes. Adjust the seasoning with additional salt and pepper, if needed.
Step 6: Serve
Ladle the soup into bowls and top each with puff pastry pieces or a sprinkle of fresh parsley for a delightful finish.
Servings & Preparation Time
Yield: Serves approximately 6 people
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Tips for Storage & Reheating
- Storage: Cool the soup completely and store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stove over medium heat until heated through. Add a bit of milk or broth if the soup is too thick upon reheating.
Conclusion
The Chicken Pot Pie Delight is a superb choice for anyone seeking a nourishing and delightful meal that pairs the essence of a classic chicken pot pie with the comforting quality of a thick soup. Whether for a simple family meal or a special occasion, this recipe delivers warmth and satisfaction in every bite, particularly when accompanied by a piece of crisp, golden puff pastry.
Print
Chicken Pot Pie Delight
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
Description
The Chicken Pot Pie Delight transforms the traditional pot pie into a sumptuous soup that’s both comforting and satisfying. Ideal for chilly evenings, this recipe merges creamy textures with hearty ingredients, making it a perfect dish for family dinners or when you simply crave a touch of homestyle cooking. The addition of flaky puff pastry adds a delightful twist, ensuring every spoonful is a nod to nostalgia with a touch of gourmet flair.
Ingredients
- 2 stalks of chopped celery
- 1 cup of frozen peas
- 2 cups of whole milk or cream
- 4 cups of chicken broth
- 1 pound of chopped or shredded chicken breast or thighs
- 2 medium potatoes, peeled and sliced
- 2 medium carrots, peeled and chopped
- 1 medium-sized onion, minced
- 3 cloves of garlic, minced
- 4 tablespoons of butter
- 1/2 cup of all-purpose flour
- Fresh thyme, minced
- 3/4 teaspoon of paprika
- Salt and pepper to taste
- 1 sheet of pre-baked puff pastry, cut into squares (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Step 1: Sauté Vegetables Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the onion, celery, potatoes, and carrots, and sauté for about 7 minutes until they begin to soften. Include the minced garlic in the last minute to ensure its aroma is released without burning.
- Step 2: Cook Chicken Add the diced chicken to the vegetables and continue cooking for about 5 minutes or until the chicken is thoroughly cooked and no longer pink. Season the mixture with salt, pepper, paprika, and thyme to enhance flavors.
- Step 3: Prepare Roux In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes to cook off the raw flour taste. Gradually whisk in the chicken broth, creating a smooth roux.
- Step 4: Combine and Simmer Pour the roux into the large saucepan with the chicken and vegetables. Mix in the milk or cream. Bring the soup to a gentle simmer, then reduce the heat to low. Let it cook for 15 to 20 minutes, stirring occasionally until the potatoes are tender and the soup has thickened to your liking.
- Step 5: Add Peas and Adjust Seasoning Stir in the frozen peas and continue cooking for another 5 minutes. Adjust the seasoning with additional salt and pepper, if needed.
- Step 6: Serve Ladle the soup into bowls and top each with puff pastry pieces or a sprinkle of fresh parsley for a delightful finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes