Description
This hearty Chicken Pot Pie Soup combines the creamy comfort of a classic pot pie with the convenience of a soup. With tender chicken, vegetables, and a rich broth, it’s served with golden, cheesy puff pastry dippers that add a crispy, flavorful touch to every bite.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 cup shredded cheddar cheese
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
- Add garlic and cook for another minute.
- Stir in flour and cook for 1-2 minutes.
- Gradually whisk in chicken broth and milk. Bring to a simmer.
- Add chicken and peas. Cook for another 5 minutes.
- Season with salt and pepper to taste.
- Preheat oven to 400°F (200°C).
- Cut puff pastry into strips and place them on a baking sheet.
- Sprinkle shredded cheddar cheese over the pastry strips.
- Bake for 15-20 minutes, until the pastry is golden and the cheese is melted.
- Serve soup topped with cheddar crust dippers.
Notes
- For a thicker soup, use less chicken broth or add more flour during the cooking process.
- Feel free to substitute cooked turkey for chicken if desired.
- Serve the soup immediately after topping with the dippers to enjoy the crispiness of the pastry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes