Description
Hearty chicken pot pie soup delivers classic comfort with a delightful twist, melding rich, creamy broth and tender chicken. Warm spices and flaky pie crust crumbles elevate this soul-satisfying bowl, inviting you to savor each comforting spoonful.
Ingredients
Scale
Meat:
- 2 lbs chicken breast, boneless and skinless
Vegetables:
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1/2 cup onions, chopped
Soup Base and Seasonings:
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Pie Crust Topping:
- 1 sheet puff pastry
- 1 egg (for egg wash)
Instructions
- Prepare the chicken by cutting into bite-sized cubes, ensuring uniform pieces for even cooking and tender texture.
- In a large pot, melt butter over medium heat, then sauté onions, carrots, and celery until vegetables become slightly softened and fragrant, approximately 5-6 minutes.
- Sprinkle flour over the vegetables, stirring continuously to create a light roux and prevent lumping, cooking for an additional 2 minutes.
- Gradually pour chicken broth into the pot, whisking constantly to blend flour mixture smoothly and eliminate potential clumps.
- Add cubed chicken, dried thyme, salt, and black pepper to the simmering liquid, allowing mixture to cook for 10-12 minutes until chicken is thoroughly cooked.
- Incorporate frozen peas and heavy cream, reducing heat to low and letting soup simmer gently for 5 minutes to meld flavors.
- While soup simmers, preheat oven to 400°F and unfold puff pastry on a lightly floured surface.
- Cut pastry into decorative shapes or strips, brushing with beaten egg for a golden, glossy finish.
- Transfer soup to oven-safe bowls or a large baking dish, topping with prepared pastry pieces.
- Bake for 15-20 minutes until pastry turns golden brown and crisp, creating a delightful contrast to the creamy soup underneath.
- Remove from oven and allow to cool slightly before serving to prevent burning and let flavors settle.
Notes
- Uniformly cut chicken ensures even cooking and tender bites throughout the soup.
- Create a smooth roux by gradually sprinkling flour and whisking continuously to prevent lumpy textures.
- Use low-fat alternatives like half-and-half or milk for a lighter version of the soup without compromising creamy richness.
- Transform the recipe into a gluten-free option by substituting regular flour with cornstarch or a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 32-38 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 511
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 31 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 134 mg