Chicken Pot Pie Soup - a thick and creamy base, with lots of body and richness. All the best flavors of chicken pot pie, but in soup form.
Course Main Course
Keyword Chicken Pot Pie Soup
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
4puff pastry shells or one puff pastry sheet, thawed
2tbspsshredded Parmesan cheese (optional)
1mediumyellow onion, diced
3mediumcarrots, sliced (no need to peel them)
3celery stalks, diced
1-1/4cups red potatoes, diced (do not peel)
4cupschicken stock or broth
2tbspsdry red wine
1tspwhite pepper (do not substitute)
2cupsshredded rotisserie chicken or other cooked chicken
2tbspschopped fresh parsley
Take your puff pastry out of the freezer to thaw. You can either buy the already cut puff pastry shells or thaw out one sheet of frozen puff pastry. If using sheet puff pastry, unfold the layers and cut out rounds with a biscuit cutter. Place on a baking tray with parchment and brush with butter. Optional -Sprinkle with freshly grated Parmesan cheese and freshly ground pepper (you can season them with anything you like or nothing at all). Bake in a 400 degree F oven for 5-7 minutes. They will puff up and be perfect for topping your soup. If you are using the already cut puff pastry shells, follow the package directions for baking.
Sweat vegetables with butter in a soup pot over medium heat until softened, about 5 minutes. Whisk in flour and cook for another 2-3 minutes. Stir in broth, wine, poultry seasoning, white pepper, salt and nutmeg. Increase heat to medium-high and simmer until thickened, about 10 minutes or less.
Add cooked chicken, corn and peas. Remove from heat. Stir in parsley and cream and top with puff pastry.