Description
A comforting and hearty Chicken Pot Pie Soup that brings all the flavors of a classic pot pie in a delicious, easy-to-eat soup form. Creamy broth, tender chicken, vegetables, and a flaky pastry topping make this soup a family favorite.
Ingredients
Units
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- Salt and pepper to taste
For the Pastry Topping:
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Saute the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until vegetables are soft, about 5 minutes.
- Add Flour: Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes.
- Make the Soup: Gradually pour in the chicken broth and milk, stirring constantly. Bring the mixture to a simmer.
- Add Chicken and Peas: Stir in the cooked chicken and peas. Let the soup simmer for 10-15 minutes until it thickens slightly. Season with salt and pepper.
- Prepare the Pastry: Preheat the oven to 400°F (200°C). Cut the puff pastry into squares or circles to fit your serving bowls. Brush with beaten egg.
- Assemble and Bake: Ladle the soup into oven-safe bowls. Top each bowl with a piece of puff pastry. Place the bowls on a baking sheet and bake for 15-20 minutes, or until the pastry is puffed and golden.
- Serve: Allow the soup to cool slightly before serving. Enjoy!
Notes
- This soup can be made ahead of time and refrigerated. Add the pastry topping just before baking.
- Feel free to customize the vegetables in the soup to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
