Chicken Pot Pie Soup
By AzWench
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!
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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