Chicken Pot Pie Soup

Puff pastry croutons are a worthy replacement for pot pie's typical crust. Prepare them first, then start the soup while they're baking in the oven!

Photo by Gayle H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • FOR THE CROUTONS, ROLL OUT:

  • 1

    sheet purchased puff pastry, thawed

  • 1

    egg

  • 1

    Tbsp. water

  • SPRINKLE:

  • Salt, paprika, and grated Parmesan

  • FOR THE SOUP, SWEAT:

  • 1

    cup diced onion

  • 1

    cup diced celery

  • 1

    cup quartered button mushrooms

  • 1/2

    cup diced carrot

  • 2

    tsp. minced garlic

  • 4

    Tbsp. unsalted butter

  • 1 1/2

    cups diced red-skinned potatoes

  • 1/4

    cup all-purpose flour

  • DEGLAZE:

  • 2

    Tbsp. dry sherry

  • 5

    cups chicken broth

  • 2

    cups shredded cooked chicken

  • 2

    Tbsp. chopped fresh thyme

  • 1/2

    tsp kosher salt

  • 1/4

    tsp. black pepper

  • Pinch of ground nutmeg

  • 1

    dried bay leaf

  • ADD:

  • 1/2

    cup frozen corn kernels

  • 1/2

    cup frozen peas

  • 2

    Tbsp. chopped fresh parsley

  • 2

    tsp. fresh lemon juice

  • Salt and black pepper to taste

Directions

Preheat oven to 450°. Line a baking sheet with parchment paper. For the croutons, roll out pastry on a lightly floured work surface to ¼ inch thick. Beat egg with water, then brush over dough. Sprinkle dough lightly with salt, paprika, and Parmesan, and cut into 1½-inch squares. Bake croutons on prepared baking sheet until golden, 15–20 minutes. For the soup, sweat onion, celery, mushrooms, carrot, and garlic in butter in a large pot over medium-high heat. Cook 3–4 minutes, then stir in potatoes and cook 3 minutes more. Whisk in flour; cook 1–2 minutes. Deglaze pot with sherry, then stir in broth, chicken, thyme, ½ tsp. salt, ¼ tsp. pepper, and nutmeg; add bay leaf. Bring soup to a boil, reduce heat to medium, and simmer until thickened, 10–15 minutes. Add corn, peas, parsley, and lemon juice. Season soup with salt and pepper.

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