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Creamy Chicken Pot Pie Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Nutrition

Ingredients
  

Aromatics & Roux
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
  • 1/3 cup all-purpose flour
Broth, Chicken & Vegetables
  • 5 cups low-sodium chicken broth
  • 1 cup heavy whipping cream (or half-and-half)
  • 3 cups cooked shredded chicken breast (or rotisserie chicken)
  • 1 cup frozen sweet green peas
  • 1 cup sweet corn kernels (fresh or frozen)
  • 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tsp fresh rosemary, finely minced
  • 1 whole bay leaf
  • 1 tsp kosher salt and freshly cracked black pepper, to taste
Golden Puff Pastry Dippers
  • 1 sheet puff pastry, thawed
  • 1 large egg, beaten with 1 tbsp water for egg wash
  • 1/2 tsp coarse sea salt & cracked black pepper (or sesame seeds)

Method
 

Bake Puff Pastry Dippers
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll the thawed puff pastry sheet and slice into 1-inch strips or rounds.
  2. Brush pastry strips lightly with egg wash, sprinkle with coarse sea salt and cracked black pepper, and bake for 12 to 14 minutes until puffed, golden brown, and crisp. Set aside.
Sauté Veggies & Build Roux
  1. Melt unsalted butter in a large Dutch oven or heavy soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 6 to 8 minutes until tender and translucent.
  2. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
Simmer Soup & Finish
  1. Gradually pour in the chicken broth while whisking continuously to ensure no lumps form. Add heavy cream, fresh thyme, minced rosemary, bay leaf, salt, and black pepper. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes until slightly thickened.
  2. Stir in the shredded chicken, sweet peas, and sweet corn. Simmer for an additional 5 minutes until heated through and silky smooth. Discard the bay leaf.
  3. Ladle piping hot soup into deep bowls and top immediately with warm flaky puff pastry dippers. Garnish with extra fresh thyme and serve.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 32gProtein: 28gFat: 22gSaturated Fat: 10gCholesterol: 85mgSodium: 680mgPotassium: 540mgFiber: 4gSugar: 5gVitamin A: 210000IUVitamin C: 14.9mgCalcium: 850mgIron: 0.5mg

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