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Chicken Pot Pie Soup

Warm and comforting bowl of Chicken Pot Pie Soup
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Enjoy all the comforting flavors of chicken pot pie in a hearty and delicious soup! This Chicken Pot Pie Soup is packed with tender chicken, vegetables, and a creamy broth, perfect for a cozy weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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 of puff pastry, thawed
  • 1 egg, beaten

Instructions

  1. 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.
  2. Stir in thyme, rosemary, salt, and pepper. Cook for 1 minute more.
  3. Pour in chicken broth and bring to a simmer.
  4. In a small bowl, whisk together heavy cream and flour until smooth. Gradually whisk the cream mixture into the soup.
  5. Add shredded chicken, peas, and corn to the soup. Simmer for 10 minutes, or until vegetables are tender.
  6. Preheat oven to 400°F (200°C).
  7. Cut the puff pastry into desired shapes (squares, circles, or strips). Brush with beaten egg.
  8. Place the puff pastry on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown.
  9. Serve the soup hot, topped with baked puff pastry.

Notes

For extra flavor, add a splash of sherry or white wine to the soup while it simmers. You can also use leftover rotisserie chicken to save time.

Find it online: https://mommiesmore.com/chicken-pot-pie-soup/