A twist on a classic, this soup incorporates all your favorite elements of chicken pot pie in a new form that is sure to please.
PREPARED, STYLED, AND PHOTOGRAPHED BY CARLA WITT FORD
Chicken Pot Pie Soup
A twist on a classic, this soup incorporates all your favorite elements of chicken pot pie in a new form that is sure to please.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ½ sweet onion diced
- ½ cup chopped carrots
- ¼ cup chopped celery
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 garlic cloves minced
- 2 tablespoons flour
- 1 sheet puff pastry
- 1 egg beaten
- 6 medium potatoes cut into
- half-inch chunks
- 3½ cups chicken stock
- 1 cup half-and-half
- 2 boneless chicken breasts cooked and shredded
- ½ cup frozen peas
- ½ cup frozen corn
Instructions
- Preheat oven to 425°.
- Heat a large pot on medium heat and add olive oil and butter. Stir in onions, carrots, celery, salt, and pepper. Toss to coat, and allow to cook for 5 minutes.
- Stir in garlic and cook for 30 seconds; stir in flour to coat the vegetables. Cook 3–5 minutes, stirring to create a roux.
- Using a biscuit or cookie cutter, cut 12 “biscuits” out of the thawed puff pastry sheet. Place them on a parchment-lined baking sheet, brushing tops with beaten egg. Bake 10–12 minutes or until golden brown.
- Add potatoes, stock, and half-and-half to the soup, stirring and allowing the mixture to come to a boil. Reduce heat to medium low, add chicken, peas, and corn, and cover, simmering 10–15 minutes.
- Top each bowl of soup with puff pastry.
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