Creamy Chicken Pot Pie Soup with Puff Pastry Croutons
This easy Creamy Chicken Pot Pie Soup combines tender chicken, vegetables and potatoes with a rich homemade creamy broth and buttery puff pastry croutons.
Equipment
- Large Dutch oven or soup pot
- Sharp Chef’s Knife
- cutting board
- wooden spoon
- Whisk
- baking sheet
- Parchment Paper:
- ladle
Ingredients
For the Soup:
- 4 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 5 cups chicken broth
- 2 cups diced Yukon Gold potatoes
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup half-and-half
- ½ cup heavy cream
- ⅓ cup grated Parmesan
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped parsley
Puff Pastry Croutons:
- 1 sheet puff pastry
- 1 egg
- 1 tablespoon water
- Pinch salt
- ½ teaspoon thyme, optional
Instructions
- Preheat oven to 400°F.
- Cut puff pastry into small squares and place on a parchment-lined baking sheet.
- Whisk egg with water and brush over pastry. Sprinkle with salt and thyme.
- Bake 12–15 minutes until puffed and golden.
- Meanwhile, melt butter with olive oil in a large soup pot.
- Add onion, carrots, and celery and cook 5–7 minutes.
- Add garlic and cook 30 seconds.
- Stir in flour and cook 1–2 minutes.
- Slowly whisk in chicken broth.
- Add potatoes, thyme, sage, salt, and pepper.
- Simmer 12–15 minutes until vegetables are tender.
- Add chicken, peas, and corn and cook 3–4 minutes.
- Reduce heat to low and stir in half-and-half, cream, Parmesan, and Dijon.
- Warm gently for 2–3 minutes.
- Stir in parsley and adjust seasoning.
- Serve topped with puff pastry croutons.
Notes
- The soup thickens as it cools.
- Add additional broth if leftovers become too thick.
- Leftover Thanksgiving turkey is an excellent substitute for chicken.