Chicken Pot Pie Soup
Enjoy the comforting flavors of chicken pot pie in a warm and hearty soup! This recipe is packed with tender chicken, vegetables, and a creamy broth, topped with flaky puff pastry croutons for the perfect bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 sheet frozen puff pastry, thawed
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add mushrooms, thyme, rosemary, garlic powder, salt, and pepper. Cook for another 3-5 minutes, until mushrooms are tender.
- Whisk flour and a 1/2 cup of broth together in a small bowl until smooth. Pour into the pot with the vegetables. Stir to combine.
- Pour in the remaining chicken broth and bring to a simmer. Add shredded chicken, peas, and corn. Simmer for 10-15 minutes, or until heated through.
- Stir in heavy cream and season with additional salt and pepper to taste.
- Preheat oven to 400°F (200°C). Cut puff pastry into 1-inch squares.
- Place puff pastry squares on a baking sheet and bake for 10-12 minutes, or until golden brown and puffed up.
- Serve soup hot, topped with puff pastry croutons.
Notes
For an extra touch, add a swirl of cream or a sprinkle of fresh parsley before serving.
Find it online: https://auntyspices.com/chicken-pot-pie-soup/