Clik here to view.
This post may contain affiliate links. Please read my disclosure policy.
Image may be NSFW.
Clik here to view.
It’s been quite a week up here in the PNW! Power outages, trees down, we had a pretty legit storm and you know what calls for: a nice warm bowl of comfort food. Ergo chicken pot pie soup!
Image may be NSFW.
Clik here to view.
Surprisingly, I had honestly never heard of this twist on a chicken pot pie until my mom was raving about the one from Pot Belly...instant inspiration!
Image may be NSFW.
Clik here to view.
Now first things first. What about the crust?? Aka my favorite part of a pot pie? Simple solution: Grab some puff pastry, roll it out, and use cookie cutters to make your favorite shapes. Then egg wash, sprinkle with some caraway seeds (if you want), and bake for 20 minutes at 400 degrees. B0om! Delish puff pastry croutons to top off your chicken pot pie soup.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Other than that, this delectable comfort food is all done in one pot. Even cooking the chicken from scratch! Now scroll down for the recipe and get cooking 😊.
Image may be NSFW.
Clik here to view.
Clik here to view.
Chicken Pot Pie Soup
-
Image may be NSFW.
Clik here to view.
Total Time: 1 hour -
Image may be NSFW.
Clik here to view. Yield: Serves 6-8
Description
Creamy, comforting chicken pot pie in an easy to make soup form with flaky puff pastry croutons.
Ingredients
For the Soup
- 2 lbs boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ yellow onion, diced
- 2 large carrots, peeled, quartered, and sliced
- 2 ribs celery, halved lengthwise and sliced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- ¼ cup dry white wine or white wine vinegar
- 6 tablespoons unsalted butter
- 4 tablespoons flour
- 7 cups chicken broth
- 1 cup heavy whipping cream, warmed to room temperature*
- 1 tablespoon Herbs de Provence or Italian seasoning
- 1 cup frozen green peas
- Fresh parsley, thyme for garnish
For the Puff Pastry Croutons
- 1 puff pastry sheet, homemade or store bought, thawed
- 1 egg yolk, beaten
- 2 tablespoons skim milk
- 1 teaspoon caraway seeds
Instructions
For the Puff Pastry Croutons
- Preheat oven to 400˚F. Line a cookie sheet with a silpat or parchment paper and lightly dust with flour.
- Using cookie cutters, cut shapes into thawed puff pastry and place on prepared cookie sheet.
- In a small bowl, whisk together egg yolk and skim milk to make the egg wash. Gently brush puff pastry shapes with egg wash and sprinkle with caraway seeds if desired.
- Bake for 18-20 minutes, until puffed and golden brown. Remove from oven and set aside to cool.
For the Soup
- Pat chicken breasts dry with a paper towel. Season with the salt and black pepper.
- Heat olive oil in a dutch oven or large stew pot over medium high heat. Add the chicken and cover the pot with a lid. Sear each side until golden brown, about 2-3 minutes per side. Remove to a bowl and set aside to rest.
- Pour half of the wine into the pan. Deglaze the pan by scraping the browned bits off the bottom of the pan (keeping it in the pan!).
- Melt butter in the pot. Add mushrooms, onions, carrot, and celery and Herbs de Provence over medium high heat and until softened, about 6-7 minutes.
- Add garlic and sauté for 30 seconds to 1 minute, until fragrant.
- Add flour and saute until it just starts to darken, about 2 minutes.
- Pour in the remaining white wine and scrape up any browned bits on the bottom of the pan.
- Add the chicken breasts back into the pot and pour in chicken broth. Bring to a boil, reduce to a simmer, cover, and cook 15-20 minutes, until chicken is cooked through (165˚F) and broth has somewhat thickened. Remove from heat.
- Remove cooked chicken breasts from pot. Shred chicken using two forks, tongs, or a standing mixer. Stir back into the pot
- Stir in a couple tablespoons of the broth to the warmed cream to help bring it to the same temperature as the soup. Slowly pour the tempered cream into the soup, stirring continuously.
- Add salt and pepper to taste. Garnish with fresh parsley and thyme leaves. Serve warmed with puff pastry croutons.
Equipment
Clik here to view.
Buy Now →
Clik here to view.
Buy Now →
Notes
You can easily substitute milk for the whipping cream, the broth will just be lighter and less creamy.
- Image may be NSFW.
Clik here to view.![]()
Prep Time: 10 minutes - Image may be NSFW.
Clik here to view.![]()
Cook Time: 50 minutes
The post Chicken Pot Pie Soup appeared first on Aberdeen's Kitchen.