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Chicken Pot Pie Soup

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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!

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Rate this recipe 4.5/5 (44 Votes)
Chicken Pot Pie Soup 1 Picture

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

Details

Servings 8

Preparation

Step 1

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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