Description
This hearty Chicken Pot Pie Soup is filled with tender vegetables and savory chicken, topped with a golden puff pastry.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cooked chicken breast, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes. Add garlic; cook 1 minute.
- Stir in chicken broth, shredded chicken, peas, corn, thyme, salt, and pepper. Bring to a simmer; cook 10 minutes.
- Whisk milk and flour until smooth in a small bowl. Gradually whisk into the soup. Cook until soup has thickened, about 5 minutes.
- Preheat oven to 400°F (200°C). Cut puff pastry into desired shapes.
- Place puff pastry on a baking sheet lined with parchment paper. Brush with beaten egg.
- Bake for 12-15 minutes, or until golden brown.
- Ladle soup into bowls and top with baked puff pastry. Serve immediately.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a cheesy twist, add shredded cheese on top before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg