Chicken Pot Pie Soup with Puff Pastry
Chicken, carrots and peas nestled in a creamy, savory chicken soup topped with a puff pastry
Servings: 6 cups
Calories: 681kcal
Ingredients
- 2½-3 lbs. cooked chicken breast
- 1 tablespoon oil
- 1 stick butter ,divided
- 1 cup chopped onion
- 1 cup chopped carrots See recipe notes below
- 1 cup chopped celery (about 2-3 stalks)
- 1 teaspoon garlic powder
- ¼ teaspoon poultry seasoning See recipe notes below
- ¼ cup all-purpose flour
- 12 ounces evaporated milk
- 1½ -2 cups chicken broth See recipe notes below
- 1½ cups frozen peas See recipe notes below
- salt and pepper to taste
- 1 bay leaf
- 3-4 drops lemon juice (optional) , for finishing (See recipe notes below)
- 1 pkg. puff pastry
Egg Wash for Puff Pastry
- 1 whole egg lightly beaten
- 1 tablespoon water
Instructions
Prep
- Preheat oven to 400ºF
- Dice onion, celery and carrots1 cup chopped onion, 1 cup chopped carrots, 1 cup chopped celery
Cook the Chicken
- Place chicken in a 9 x 13 lightly oiled baking dish; season chicken lightly with salt and pepper; cover with foil and bake 30 minutes, or until internal temperature reaches 165ºF2½-3 lbs. cooked chicken breast
- Meanwhile, in a large stock pot, add oil and 1/2 a stick of butter; add onion, celery and carrots; cook 5 minutes until tender1 tablespoon oil, 1 cup chopped onion, 1 cup chopped carrots, 1 cup chopped celery
- Once vegetables are tender, add remaining 1/2 stick of butter
- Sprinkle flour over butter/vegetable mixture one tablespoon at a time, stirring constantly; cook for 5 minutes¼ cup all-purpose flour
- Add evaporated milk, garlic powder and poultry seasoning1 teaspoon garlic powder, 12 ounces evaporated milk, ¼ teaspoon poultry seasoning
- Add one cup of the chicken broth, frozen peas and bay leaves (read the recipe notes below)1½ -2 cups chicken broth, 1½ cups frozen peas, 1 bay leaf
- Allow to cook on medium low heat, covered while you shred the chicken
- Add shredded chicken to the soup; allow to cook on medium low for 20 minutes; taste for salt and pepper; if the soup is too thick at this point, gradually add in the rest of the chicken broth until it reaches your desired consistency2½-3 lbs. cooked chicken breast, salt and pepper to taste
- Optional: right before serving, stir in a few drops of fresh lemon juice3-4 drops lemon juice (optional)
Make the Puff Pastry
- Roll out pastry sheets onto lightly oiled baking pan1 pkg. puff pastry
- Cut into quarters
- Use a pastry brush to apply egg wash to pastry dough1 whole egg, 1 tablespoon water
- Place in oven and bake at 400ºF for 12-15 minutes, or until pastry is golden brown
- Remove from oven and serve with soup
Notes
No time to bake chicken?
Use a rotisserie or deli chicken in this recipe!
No fresh carrots?
Use a 12 ounce bag of frozen peas and carrots
No poultry seasoning?
Use 1/8th teaspoon of ground sage and 1/8th teaspoon of ground thyme.
Use For best results, don't let the puff pastry sit out too long at room temperature. Puff pastry does best when it is slightly cold and baked in a hot oven (about 375-400ºF)
Chicken broth
Add one cup of broth at first, while the vegetables cook; after you've added the chicken, you may want to add a little more chicken broth
Fresh lemon juice (optional)
I usually squeeze 3-4 drops of fresh lemon juice on the soup right before I serve it; just a few drops brightens the flavor just a tad
Puff Pastry
Pastry dough should be slightly cold when it goes into the hot oven or it won't "puff"
Nutrition
Serving: 1cup | Calories: 681kcal | Carbohydrates: 18g | Protein: 37g | Fat: 51g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 224mg | Potassium: 779mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6120IU | Vitamin C: 19mg | Calcium: 101mg | Iron: 2mg