Flaky Top Chicken Pot Pie Soup
Experience the soul-hugging comfort of chicken pot pie in a luscious, spoonable soup. This weeknight-friendly recipe features a rich, creamy filling with tender chicken and vegetables, crowned with separately baked, shatteringly crisp puff pastry pieces for the perfect texture in every bite.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Baking Sheet
- Parchment paper
- Chef's knife
- Cutting board
- Whisk
- Small bowl
- pastry brush
- Ladle
- Measuring cups
- Measuring spoons
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- 4 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
- 3 cups cooked, shredded chicken
- 1 cup frozen sweet peas
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Flaky Topping: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the puff pastry, cut into 1-inch squares, and arrange on the sheet.
- Create an egg wash by whisking the egg and 1 tablespoon of water in a small bowl. Brush the pastry squares with the egg wash and sprinkle with a pinch of salt and pepper.
- Bake for 12-15 minutes, until puffed and deep golden brown. Set aside.
- Sauté the Aromatics: In a large Dutch oven or pot, melt the butter over medium heat. Add the onion, carrots, and celery and sauté for 8-10 minutes until softened.
- Add the minced garlic and fresh thyme, and cook for one more minute until fragrant.
- Create the Roux: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Build the Soup Base: While whisking, slowly pour in the chicken broth, ensuring no lumps form. Once smooth, whisk in the heavy cream and bring to a gentle simmer.
- Simmer and Thicken: Add the diced potatoes and simmer for 15-20 minutes, until the potatoes are tender. The soup will thicken during this time.
- Stir in the shredded chicken and heat through for a few minutes.
- Finish and Serve: Turn off the heat. Stir in the frozen peas and fresh parsley. Season generously with salt and pepper to taste.
- Ladle the hot soup into bowls and top with a generous handful of the baked puff pastry croutons. Serve immediately.
Notes
Variations: For a nuttier flavor, start with a brown butter roux. For more depth, sauté 8 oz of cremini mushrooms with the vegetables and deglaze the pot with a splash of dry sherry before adding the flour. Substitutions: Leftover turkey can be used instead of chicken. Half-and-half can replace heavy cream for a lighter version. Serving Tip: Add the puff pastry topping just before serving to ensure it stays crispy. A side salad with a vinaigrette pairs perfectly. Pitfalls to Avoid: Add broth slowly to the roux while whisking to prevent lumps. Always bake the puff pastry separately to avoid a soggy topping. Add frozen peas at the very end to keep them bright and tender.