Cooklist AI
Hearty Chicken Pot Pie Soup
Indulge in this warm and creamy chicken pot pie soup that's perfect for a comforting lunch or dinner. This homemade soup is garnished with crispy puff pastry bites, making every spoonful a delightful experience.
1
1 hr 5 min
TOTAL TIME
568
CALORIES
$2.70
PER SERVING
Ingredients
18 INGREDIENTS
6 SERVINGS
4 tbsp unsalted butter
Directions
START WITH
20 min
PREP TIME
45 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
In a large soup pot, heat unsalted butter over medium heat. Add the chopped yellow onion, chopped celery, and chopped carrots, and cook until tender, about 5 minutes.
2
Add in the minced garlic, bay leaves, and diced potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
3
Add in the chicken broth, milk, and fresh thyme, stir, and reduce the heat to low.
4
Let the soup simmer for 20 minutes or until the potatoes are tender.
5
Stir in the shredded chicken, frozen peas, and frozen corn. Season with salt and pepper, to taste.
6
Let the soup simmer for another 10 minutes.
7
Stir in the fresh chopped parsley and remove the bay leaves. Keep the soup warm.
PUFF PASTRY BITES
8
Preheat the oven to 400°F.
9
Unroll the thawed puff pastry on a lightly floured surface and cut into bite-sized squares using a knife.
10
Place the puff pastry squares on a baking sheet lined with parchment paper.
11
Bake for 12-15 minutes or until golden brown and crispy. Remove from the oven and let cool.
FINISH WITH
12
Ladle the soup into bowls and garnish with crispy puff pastry bites. Serve immediately.
Health Info
Macros
59g
CARBS
26g
FAT
25g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
MILK
WHEAT
195 Recipes for Chicken Pot Pie Soup
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