As the days grow shorter and the crisp autumn air settles in, there’s nothing quite like savoring a warm, comforting bowl of Chicken Pot Pie Soup with your family. Picture this: tender pieces of chicken, sweet, colorful vegetables, all enveloped in a creamy, savory broth. Topped off with a flaky crust, this soup is not just a meal but a heartwarming experience that brings everyone to the table. Perfect for those cozy nights by the fireplace or a delightful weekend meal, it’s a creative, family-friendly dish that celebrates the essence of home-cooked goodness.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Skill Level: Easy
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed and cut into strips
- 1 egg, beaten (for egg wash)
Instructions
- In a large pot, melt butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the garlic, carrots, and celery, and cook for another 5 minutes until the vegetables start to soften.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring to combine. Bring the mixture to a simmer and cook until the soup starts to thicken, about 10 minutes.
- Add the shredded chicken, frozen peas, heavy cream, and thyme. Stir to combine and let the soup simmer for an additional 10 minutes.
- Season with salt and pepper to taste.
- Preheat the oven to 400°F (200°C). Place the puff pastry strips on a baking sheet lined with parchment paper. Brush with the beaten egg and bake for 15 minutes or until golden brown and puffy.
- Ladle the hot soup into bowls and top each with a flaky puff pastry strip.
Helpful Tips
- Vegetable Variations: Feel free to add corn, mushrooms, or any of your favorite veggies to the soup for added flavor and texture.
- Chicken Alternatives: Use leftover turkey or rotisserie chicken as a convenient substitute.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Freezing: The soup can be frozen without the cream. Add the cream when reheating.
Pairings
This hearty Chicken Pot Pie Soup pairs beautifully with a fresh, crisp green salad and a glass of chilled white wine, like Chardonnay. For a non-alcoholic option, try serving it with a cold glass of apple cider.
We can’t wait to see your heartwarming creations! Share your Chicken Pot Pie Soup photos with us using #ZynahzRecipes or tag us on Instagram. Your feedback means the world to us, so don’t hesitate to leave a comment on our website www.zynahz.com. For more delightful recipes and updates, subscribe to our newsletter and follow us on social media.
