Chicken Pot Pie Soup Delight

Description

Indulge in the cozy warmth of the Chicken Pot Pie Soup Delight, a soup that encapsulates the essence of a traditional chicken pot pie in a more sippable form. This recipe offers a creamy, hearty soup complemented by a crunch from a flaky puff pastry topping, making it a perfect meal for chilly evenings or any day you crave comfort in a bowl.

Ingredients

• 2 tablespoons unsalted butter
• 1 small white onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 2 cups shredded cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 sheet puff pastry, baked and cut into squares for garnish

Step-by-step Directions

Step 1

Heat the butter in a large pot over medium heat. Once melted, add the diced onion, carrots, and celery. Sauté these until they become softened, which should take about 5-7 minutes.

Step 2

Add the minced garlic into the pot and continue sautéing for another minute until the aroma is palpable and inviting.

Step 3

Sprinkle the flour evenly over the vegetables and stir vigorously to combine it into the mix, cooking for about 1 minute. This creates a roux that will thicken your soup beautifully.

Step 4

Gradually whisk in the chicken stock, ensuring to stir continuously to dissolve any lumps and bring the mixture to a simmer. Continue to stir until the soup begins to thicken slightly.

Step 5

Stir in the shredded chicken, frozen peas, and corn along with the heavy cream, thyme, salt, and pepper. Allow the mixture to simmer for 10-15 minutes, stirring occasionally to marry the flavors together.

Step 6

Once the soup is hearty and flavorsome, do a final taste test and adjust the seasonings according to your preference.

Step 7

Serve the soup hot. Garnish each serving with a square of the crisply baked puff pastry to mimic the classic pot pie crust.

Servings & Preparation Time

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories per Serving: 325 kcal

Tips for Storage & Reheating

• Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, warm the soup gently over low heat on the stovetop, stirring occasionally until heated through.
• If the soup thickens too much upon refrigeration, thin it with a little additional chicken stock or water as you reheat.
• For best results, add the puff pastry garnish just before serving rather than storing it in the soup to maintain its crispness.

Conclusion

The Chicken Pot Pie Soup Delight is a versatile and satisfying dish that transforms a classic comfort food into a delightful soup. Its creamy texture combined with chunks of chicken and vegetables, and topped with a puff pastry, delivers classic flavors in every spoonful. This soup is not just a dish but an experience, perfect for warming up during cold days or whenever you need a comforting meal.

Chicken Pot Pie Soup Delight

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 6 1x

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Description

Indulge in the cozy warmth of the Chicken Pot Pie Soup Delight, a soup that encapsulates the essence of a traditional chicken pot pie in a more sippable form. This recipe offers a creamy, hearty soup complemented by a crunch from a flaky puff pastry topping, making it a perfect meal for chilly evenings or any day you crave comfort in a bowl.

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Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter
• 1 small white onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 2 cups shredded cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 sheet puff pastry, baked and cut into squares for garnish

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Instructions

1. Step 1 Heat the butter in a large pot over medium heat. Once melted, add the diced onion, carrots, and celery. Sauté these until they become softened, which should take about 5-7 minutes.
2. Step 2 Add the minced garlic into the pot and continue sautéing for another minute until the aroma is palpable and inviting.
3. Step 3 Sprinkle the flour evenly over the vegetables and stir vigorously to combine it into the mix, cooking for about 1 minute. This creates a roux that will thicken your soup beautifully.
4. Step 4 Gradually whisk in the chicken stock, ensuring to stir continuously to dissolve any lumps and bring the mixture to a simmer. Continue to stir until the soup begins to thicken slightly.
5. Step 5 Stir in the shredded chicken, frozen peas, and corn along with the heavy cream, thyme, salt, and pepper. Allow the mixture to simmer for 10-15 minutes, stirring occasionally to marry the flavors together.
6. Step 6 Once the soup is hearty and flavorsome, do a final taste test and adjust the seasonings according to your preference.
7. Step 7 Serve the soup hot. Garnish each serving with a square of the crisply baked puff pastry to mimic the classic pot pie crust.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 325 kcal