Description
This Chicken Pot Pie Soup with Puff Pastry Croutons is a creamy, comforting dish packed with tender chicken, hearty vegetables, and a rich, velvety broth. Topped with golden, flaky puff pastry croutons, this easy chicken pot pie soup delivers all the classic flavors you love in a cozy, spoonable form—perfect for weeknight dinners or cold-weather comfort meals.
Ingredients
- Cooked chicken, shredded or diced
- Olive oil or butter
- Onion, chopped
- Garlic, minced
- Carrots, diced
- Celery, chopped
- Frozen peas
- Potatoes, diced
- All-purpose flour
- Chicken broth
- Milk or half-and-half
- Salt
- Black pepper
- Thyme
- Parsley
For the Puff Pastry Croutons:
- Puff pastry sheet, thawed
- Egg (for egg wash)
Instructions
- Preheat oven to 200°C (400°F).
- Cut puff pastry into small squares, place on a baking sheet, brush with egg wash, and bake for 10–12 minutes until golden and puffed. Set aside.
- In a large pot, heat oil or butter over medium heat.
- Add onion, carrots, and celery; cook until softened (5–7 minutes).
- Stir in garlic and cook for 1 minute until fragrant.
- Add diced potatoes and cook for 3–4 minutes.
- Sprinkle in flour and stir to coat the vegetables; cook for 1–2 minutes.
- Gradually pour in chicken broth, stirring continuously to avoid lumps.
- Add milk or half-and-half and bring to a gentle simmer.
- Stir in chicken, peas, thyme, parsley, salt, and pepper.
- Simmer for 15–20 minutes until potatoes are tender and soup thickens.
- Taste and adjust seasoning as needed.
- Ladle into bowls and top with puff pastry croutons just before serving.
Notes
Keep puff pastry croutons separate until serving to maintain crispness.Use rotisserie chicken for a quick shortcut.For extra richness, substitute heavy cream for milk.Add a pinch of nutmeg for deeper flavor.Reheat with a splash of broth or milk if the soup thickens too much
