Description
If you love chicken pot pie but don't quite have the time to make it on a weeknight, this chicken pot pie soup is the answer. It's creamy, filling, comforting and packed with vegetables and chicken. The puff pastry croutons are so easy to make and they're crisp, buttery and absolutely delicious!
Ingredients
- 6 tablespoons unsalted butter
- 1 large leek, thinly sliced (white and light green part)
- 3 garlic cloves, minced
- 1 cup sliced celery (3-4 stalks)
- 1 cup diced carrots (2-3 carrots)
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon Diamond kosher salt
- 1/2 teaspoon ground black pepper
- 7 cups low sodium chicken broth
- 1 pound (16oz) yellow potatoes, diced into 1/2 inch pieces
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 2 heaping cups chopped rotisserie chicken (I use the meat from 1 whole rotisserie chicken, which usually ends up being a bit over 2 cups)
- 1/4 cup finely chopped fresh parsley
- 1 cup frozen peas
- 1 14-18 ounce package of puff pastry, thawed but still cold
- 1 egg + 1 teaspoon water, beaten
- Everything seasoning (optional)
Instructions
- Preheat the oven to 400˚F. Line two sheet pans with parchment paper.
- To a large pot over medium heat, add the butter. Once melted, add the leek and cook, stirring occasionally, for about 5 minutes, until softened and translucent.
- Add in the garlic, celery and carrots and continue cooking for 3-4 minutes, until the vegetables start to soften. Add in the white wine and let it simmer for a minute or two until it reduces.
- Reduce heat to low, then sprinkle the flour, thyme, salt and pepper over the vegetables and stir for 1 minute, then slowly pour in about 1 cup of the vegetable broth, stirring or whisking well until no flour lumps remain. Add in the remaining broth, potatoes and dijon mustard.
- Increase heat to high and bring the soup to a boil, then reduce heat to medium low, cover and simmer for about 15 minutes, until the potatoes are fork tender.
- Meanwhile, on a lightly floured surface, roll out the puff pastry until it's about 1/8 inch thick. You can leave it thicker, but keep in mind that they will puff up quite a bit in the oven. Cut the puff pastry into 1/2 inch squares, then brush the tops with egg wash and sprinkle with everything seasoning (or salt and pepper to taste).
- Transfer the puff pastry squares to the prepared sheet pans, spacing them slightly apart. Bake for 10-15 minutes (depending on how thin you rolled the pastry), until the bottoms are golden brown and the tops are light golden brown. Remove from the oven and let cool on the sheet pan.
- Once the potatoes are fork tender, stir in the heavy cream, chicken, parsley and frozen peas and continue cooking for 5-10 more minutes. Serve hot topped with puff pastry croutons.
Notes
Store the soup and puff pastry croutons separately. The croutons can be placed in a zip-top bag or container and stored at room temperature for up to 5 days. If they lose crispness, you can reheat them for a few minutes in a 350˚F air fryer or oven.
Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 5 days. You can also freeze it for up to 6 months – defrost overnight in the refrigerator before reheating.
Use a dry white wine such as Sauvignon Blanc or Pinot Grigio.
We always use Diamond Crystal kosher salt unless otherwise noted. If using fine sea salt or table salt, start with half and taste before adding more.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 715
- Sugar: 4.9 g
- Sodium: 672.8 mg
- Fat: 42.2 g
- Carbohydrates: 55.7 g
- Fiber: 5.2 g
- Protein: 25.8 g