Description
A cozy and creamy chicken pot pie soup topped with flaky puff pastry, perfect for warming up on chilly evenings.
Ingredients
Scale
- 1 lb. boneless, skinless chicken breasts (or thighs)
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2 cups carrots, diced
- 2 cups celery, diced
- ½ cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 package of puff pastry
Instructions
- Heat a large pot over medium heat, add olive oil, and sauté the chopped onion until translucent. Add garlic, carrots, and celery, cooking for 5-7 minutes until tender.
- Add chicken breasts and chicken broth, ensuring chicken is submerged. Season with thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken, shred with two forks, and return to the pot. Stir in cream and frozen peas, simmer for another 5-10 minutes.
- Preheat oven to 400°F (200°C). Roll out puff pastry, cut into shapes, and bake for about 15 minutes until golden brown.
- Ladle the soup into bowls, top with baked puff pastry, and serve immediately.
Notes
Feel free to add leftover vegetables or switch the chicken for turkey or chickpeas for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg