Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 7 oz Puff Pastry; 1½ tbsp Butter; 1 Onion; 2 Carrots; 2 Celery; 1 tsp Thyme; ¼ cup All-Purpose Flour; 5 cups Chicken Broth; 14 oz Potato; ½ tsp Salt; ¼ tsp Black Pepper; 600 g Cooked Chicken; 7 oz Peas; 1¼ cups Milk

By Eatpace

Shredded chicken, potatoes and vegetables simmer in a creamy thyme broth, with flaky pastry on top. Rotisserie chicken saves cooking time.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 822; kcal per serving
Protein: 57g; per serving

Plan this dinner Jump to recipe

Creamy chicken and vegetable soup topped with golden puff pastry squares.

45 min

Method

6 steps Oven 400°F 15 min prep · 30 min cook

Cook

Step 1. Heat the oven to 400°F (200°C). Spread Puff Pastry on a parchment-lined sheet pan and bake until puffed and golden, about 15 minutes.
Step 2. Meanwhile, melt Butter in a large pot over medium heat. Add Onion, Carrot and Celery; cook, stirring, until beginning to soften, about 6 minutes.
Step 3. Stir in Thyme and All-Purpose Flour. Cook, stirring, until the vegetables are coated and the flour smells lightly toasted, about 1 minute.
Step 4. Gradually stir in Chicken Broth, scraping the bottom of the pot. Add Potato, Salt and Black Pepper; bring to a boil, then simmer until the potatoes are tender, about 15 minutes.
Step 5. Stir in Cooked Chicken, Peas and Milk. Simmer gently until the chicken and peas are hot, about 5 minutes; taste and adjust the seasoning.

Finish & serve

Step 6. Ladle the soup into bowls and top with the baked pastry just before serving.

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Tips

Swap it

Use the same weight of leftover cooked chicken instead of rotisserie chicken.

Leftovers

Refrigerate the soup and pastry separately for up to 3 days, and reheat the soup until steaming.

Good to know

Add the pastry at the table so it stays crisp.

In Eatpace

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