Chicken Pot Pie Soup recipe


  • 1 sheet puff pastry, thawed
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/2 sweet onion, diced
  • 1 cleaned and trimmed leek, sliced
  • 1/3 cup chopped carrots
  • 1/4 cup chopped celery
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 cups low-sodium chicken stock
  • 1 cup lowfat half and half
  • 1.5 pounds yukon gold potatoes, cut into 1/2 inch chunks
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn

Cooking Instructions

Preheat oven to 425 degrees F. Heat a large pot over medium heat and add olive oil and butter.

Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then let cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then stir in flour.

Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent.

Most of the flour will stick to the vegetables, but you do want it to turn a slightly golden color and smell a bit nutty. (ha... that sounds interesting.)

At this point, use a biscuit cutter (or even a knife) and cut 12 "biscuits" out of your thawed puff pastry sheet.

Place them on a baking sheet (brushing with some beaten egg if desired) and bake for 10-12 minutes, or until golden brown.

Add in potatoes, chicken stock and half and half to the soup, stirring and allowing the mixture to come to a bubble.

Reduce heat to medium low, add in chicken, peas and corn and cover, simmering for 10-15 minutes.

Taste and season with more salt and pepper if needed. Serve with puff pastry on top!

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