Creamy Chicken Pot Pie Soup
Description
The classic pot pie can be enjoyed in a comforting, satisfying, cream soup. It's easy to make and can be on the table in a little more than 30 minutes.
Ingredients
1 1/2 lb. chicken breast, diced
1/4 c. butter, divided
3 carrots, diced
2 stalks celery, diced
1/2 sweet onion, diced
1 russet potato peeled, diced
2 cloves garlic, minced
1 t. salt
1/4 t. black pepper
1/3 c. flour
3 1/2 c. milk
1 1/2 c. heavy whipping cream
1 T. chicken base or bouillon
3 fresh thyme sprigs
1 c. frozen peas
Puff Pastry:
1 sheet puff pastry thawed
1 egg, beaten
1 T. water
Directions
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Soup:
Melt 2 T. butter in a large stock pot; add chicken; season with salt and pepper; cook for 6-7 minutes or until cooked through. Remove from pot; set aside.
Add remaining 2 T. butter along with carrots, celery, onions and potatoes; cook for 8 minutes or until tender. Add garlic; cook another 30 seconds.
Mix in flour, salt and pepper; cook for 1 minute, stirring constantly. Stir in milk, cream, bouillon and thyme; bring to a boil; reduce heat; simmer for about 2 minutes or until thickened. Add chicken and peas; cook for 3 minutes.
Serve soup with puff pastry.
Puff Pastry:
While soup is cooking, preheat oven to 400 degrees. Line a baking pan with parchment paper.
Cut puff pastry out with a cookie or biscuit cutter; place on prepared baking sheet. Brush with beaten egg mixed with 1 T. water.
Bake for 12 minutes until golden. Serve with the soup.
6 servings.