Name: Chicken Pot Pie Soup Delight
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
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

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

Scale

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

Instructions

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.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Calories: 325 kcal