Description
Creamy Chicken Pot Pie Soup with Puff Pastry Croutons is a comforting dish that combines tender veggies and rotisserie chicken in a rich broth. This one-pot meal is easy to prepare and topped with crunchy puff pastry croutons.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 large carrots (peeled and sliced into half-moons)
- 2 celery stalks (finely diced)
- 8 oz cremini mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- ½ tsp poultry seasoning (optional, but recommended)
- ⅓ cup all-purpose flour
- 6 cups chicken stock (low sodium preferred)
- 1 lb Yukon Gold potatoes (unpeeled, diced into ½ inch cubes)
- 1 tsp kosher salt (plus more to taste)
- ½ tsp fresh cracked black pepper
- 4 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup frozen sweet corn
- ½ cup heavy cream
- 1 tbsp fresh lemon juice (approx. half a lemon)
- ¼ cup fresh parsley (chopped)
- 1 sheet frozen puff pastry (thawed)
- 1 egg (for egg wash)
- Flaky sea salt
Instructions
- In a large Dutch oven over medium-high heat, melt 2 tablespoons of the butter. Add the sliced mushrooms. Cook undisturbed for 3-4 minutes until deeply browned. Stir and cook 2 minutes more. Remove mushrooms from the pot and set aside.
- Reduce heat to medium. Add the remaining 4 tablespoons of butter to the pot. Add onions, carrots, and celery. Sauté for 6-8 minutes until onions are translucent and carrots soften. Add the garlic, fresh thyme, and poultry seasoning; cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes until the flour coats the veggies and turns a light golden color.
- Slowly pour in the chicken stock while stirring to prevent lumps. Add the potatoes, salt, pepper, and the reserved browned mushrooms.
- Bring the soup to a low boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes, or until potatoes are tender.
- Stir in the shredded chicken, frozen peas, frozen corn, and heavy cream. Simmer gently for 5 minutes to heat everything through.
- Remove from heat. Stir in the fresh parsley and the lemon juice. Taste and adjust salt/pepper. Serve hot, topped with Puff Pastry Croutons.
Notes
- Use rotisserie chicken for best flavor.
- Adjust salt and pepper according to your taste.
- Puff pastry croutons add great texture to the soup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Creamy Chicken Pot Pie, Chicken Soup, Comfort Food, One-Pot Meal