Description
Chicken Pot Pie Soup is a comforting and creamy soup that captures the classic flavors of chicken pot pie. Featuring tender chicken, vegetables, and a velvety broth enriched with heavy cream, this soup is perfect for cozy meals. Optional puff pastry strips add a delightful crispy garnish reminiscent of a traditional pot pie crust.
Ingredients
Scale
Sauté Base
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Soup
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup heavy cream
Optional Garnish
- 1 sheet puff pastry, thawed and cut into strips
- Olive oil or cooking spray (for puff pastry)
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, then sauté until tender, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Incorporate Flour: Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat them evenly.
- Prepare Soup Base: Gradually pour in the chicken broth while stirring constantly to blend with the flour. Bring the mixture to a gentle boil, then reduce heat to simmer.
- Add Main Ingredients: Add the cooked chicken, frozen peas, frozen corn, dried thyme, and dried parsley. Season with salt and pepper to taste.
- Simmer: Let the soup simmer for 15-20 minutes to blend the flavors.
- Finish Soup: Stir in the heavy cream and heat through for about 5 more minutes.
- Prepare Puff Pastry (Optional): Preheat the oven to 400°F (200°C). Arrange the puff pastry strips on a baking sheet, brush with olive oil or spray with cooking spray, and bake until golden brown, about 10-12 minutes.
- Serve: Serve the soup hot, garnished with the crispy puff pastry strips if using.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- The puff pastry garnish is optional but adds a lovely texture contrast reminiscent of classic pot pie crust.
- Leftover cooked chicken or rotisserie chicken works great to save cooking time.
- Feel free to add other vegetables like potatoes or mushrooms for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
