Description
Cozy up with chicken pot pie soup, a comforting take on the classic! This flavorful dish is easy to make and perfect for chilly days.
Ingredients
Scale
- 1 lb cubed boneless, skinless chicken: The main protein in the dish, providing rich flavors and a satisfying texture.
- 1 tbsp olive oil: Essential for sautéing the chicken and vegetables, adding a healthy fat.
- 1 diced onion: Adds sweetness and depth to the soup base.
- 2 minced garlic cloves: Enhances the flavor profile with its aromatic essence.
- 2 sliced carrots: Contributes sweetness and vibrant color.
- 1 cup frozen peas: Provides a pop of color and a burst of sweetness.
- 1 cup frozen corn: Adds a sweet crunch to the mix.
- 1 diced large potato: Thickens the soup and offers a hearty texture.
- 4 cups chicken broth: Acts as the soup’s flavorful base.
- 1 cup heavy cream: Creates a rich, creamy consistency that comforts the palate.
- 1/4 cup flour: Used to thicken the soup, giving it a hearty texture necessary for a pot pie experience.
- 1 tsp dried thyme: An aromatic herb that complements the other flavors beautifully.
- Salt & pepper: Essential for seasoning and enhancing flavor.
- 1 sheet puff pastry: Provides the classic pot pie crust experience when baked on top.
- Fresh parsley for garnish: Adds a fresh flavor and a pop of color to the finished dish.
Instructions
- Preheat the oven: Preheat your oven to 400°F. Take your sheet of puff pastry and place it on a baking sheet. Bake it for approximately 15-20 minutes until golden brown and flaky. Remove from the oven and let cool.
- Cook the chicken: In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium heat. Add the 1 lb of cubed boneless, skinless chicken and cook until no longer pink, about 6-8 minutes. Remove the chicken from the pot and set aside.
- Sauté the vegetables: In the same pot, add the 1 diced onion, 2 minced garlic cloves, and 2 sliced carrots. Sauté for about 4-5 minutes, or until the onion is translucent. Add 1 diced large potato to the pot and stir for another 3-4 minutes.
- Make the soup base: Sprinkle 1/4 cup of flour over the vegetables and stir continuously for about a minute to cook the flour. Gradually whisk in 4 cups of chicken broth until smooth. Bring the mixture to a simmer, then add the cooked chicken back into the pot. Include 1 cup of frozen peas, 1 cup of frozen corn, 1 tsp of dried thyme, salt, and pepper to taste. Let it simmer for about 15-20 minutes until the potatoes are tender.
- Add the cream: Stir in 1 cup of heavy cream and continue to simmer for another 5 minutes until the soup thickens slightly. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top each with a piece of the baked puff pastry. Garnish with fresh parsley and enjoy!