Chicken Pot Pie Soup – The Coziest Bowl of Comfort You’ll Ever Make

🍲 Chicken Pot Pie Soup – The Coziest Bowl of Comfort You’ll Ever Make

🥘 Ingredients (Stovetop Version)

• 1 tbsp olive oil

• 1 onion, diced

• 3 garlic cloves, minced

• 2 celery stalks, diced

• 2 carrots, diced

• 1/4 cup all-purpose flour

• 4 cups chicken broth

• 1 cup heavy cream

• 2 cups cooked and shredded chicken

• 1 cup frozen peas

• 1 cup frozen corn

• 1 tsp dried thyme

• Salt and pepper, to taste

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for brushing the pastry)

🍽️ Step-by-Step Instructions (Stovetop)

1. Sauté the aromatics:
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrots. Cook until tender and fragrant.

2. Make the roux:
   Sprinkle the flour over the vegetables and stir well so they’re evenly coated. Cook for 1–2 minutes to remove the raw flour taste.

3. Add the broth:
   Slowly pour in the chicken broth while whisking constantly to avoid lumps. Bring to a gentle simmer and cook for 10–15 minutes, until the veggies are soft and the soup begins to thicken.

4. Finish the soup:
   Stir in the heavy cream, shredded chicken, peas, corn, thyme, salt, and pepper. Simmer for another 10 minutes until creamy and slightly thickened.

5. Prepare puff pastry:
   Preheat oven to 400°F (≈ 200°C). Roll out puff pastry on a lightly floured surface to about 1/8 inch thick. Cut into strips, squares, or decorative shapes. Arrange on a baking sheet, brush with beaten egg, and bake 10–12 minutes until golden and puffed.

6. Serve:
   Ladle soup into bowls, top with baked puff pastry pieces, and enjoy!

🍲 Optional Crockpot Version (Also from the article)

Ingredients

• 2 tbsp olive oil

• 1 lb chicken breasts

• 1 cup celery (1-inch pieces)

• 1 cup carrots (1-inch pieces)

• 1 cup onion, finely chopped

• 1/2 tbsp garlic, minced

• 2 cups Yukon Gold potatoes, chopped

• 1/2 tsp black pepper

• 1/4 tsp salt

• 1/4 tsp dried parsley

• 1/4 tsp dried basil

• 3 cups low-sodium chicken broth

• 1/2 cup milk

• Fresh parsley for garnish (optional)

Crockpot Instructions

1. Sauté celery, carrots, onion, garlic, salt, pepper, parsley & basil in olive oil for ~2 minutes.

2. Add chicken & veggies into crockpot with broth.

3. Cook on LOW for ~6 hours.

4. Remove large potatoes & chicken. Blend cooked vegetables with milk and some broth until smooth.

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5. Return blended mixture to crockpot, shred chicken, stir back in, and serve hot garnished with parsley.

📌 Notes & Tips

✔ Use rotisserie chicken to save time.
✔ Adjust thickness by adding more broth (thinner) or blending more potatoes (thicker).
✔ For gluten-free, use gluten-free flour & puff pastry