Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup is here just in time for November. It is November 3rd and currently a blizzard outside. So today felt like a Chicken Pot Pie day, but as a creamy, delicious, warming soup. Full of delicious veggies, shredded roasted chicken and topped with a pretty lattice puff pastry.

Let’s be honest this dish is all about the puff pastry topping. I love chicken pot pie, but not so crazy about the pie part. I like the crunchy and buttery texture of puff pastry and this is way easier to prepare than it looks. I know it looks fancy but that’s what I love about this dish. It’ll fool everyone that you slaved away for this pretty dish.

If using frozen puff pastry, allow to come to room temperature before using. You don’t want it to be warm but chilled and pliable enough to handle. If it’s your first time doing a lattice weave, fear not, because it was actually my first time too and it came out so amazing!

I used two sheets of puff pastry for this, if buying frozen you can find Pepperidge Farms Puff Pastry in your freezer section of the grocery store. It’s perfect and comes ready to bake in two sheets. On a lightly floured surface, roll out the two sheets of puff pastry. Cut the dough into even strips, about 1/2-inch, about 10 stripes per sheet. I used a knife, but a pizza cutter would be perfect for this. Lay out 10 parallel strips about 1/4 inch space between them. Fold back every other strip. Place one long strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip. Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip. Unfold the folded parallel strips over the second strip. Repeat process until all strips are folded in the lattice pattern.

I know this seems confusing, but it totally works. Cut the full latticed sheet into 6 even squares and bake on a sheet pan lined with parchment paper. They come out so golden, delicious and absolutely adorable to serve as toppers for this soup. If this process seems too advanced for you, you can cut the puff pastry sheets into 6 even squares and bake until golden and crispy and top on your soup bowls.

Wine Pairing Recommendation: This is a job for a light bodied red like Pinot Noir. Pairs perfectly with the mushrooms and creamy chicken in this dish.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

4 November, 2017
: 6 Servings
: 15 min
: 30 min
: 45 min
: Easy

For the lattice puff pastry top, I have instructions above.

By:

Ingredients
  • 2 sheets Frozen Puff Pastry, room temperature
  • 1 whole Egg, whisked for egg wash
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 2 tablespoons Olive Oil
  • 2 whole Chicken Breasts, skinless and boneless
  • 2 tablespoons Butter
  • 1 whole Onion, chopped
  • 2 large Carrots, peeled and chopped into half moons
  • 2 whole Celery Ribs, sliced
  • 1 package {8 ounces} Cremini Mushrooms, quartered
  • 4 cloves Garlic, minced
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Fresh Thyme, chopped
  • 1 teaspoon Kosher Salt and Ground Black Pepper
  • 1/4 cup Flour
  • 2 cups Chicken Stock
  • 2 cups 2% Milk
  • 1 cup Frozen Peas
  • Chives, chopped for garnish
Directions
  • Step 1 Preheat your oven to 400 degrees F.
  • Step 2 On a prepared sheet pan lined with parchment paper. Cut each puff pastry sheet into 10 equal strips. Lay puff pastry strips as guided above and weave together to form a lattice pattern. Cut into 6 equal square pieces and space evenly on sheet pan. Using a pastry brush, brush whisked egg onto the top of the puff pastry. Sprinkle with kosher salt and ground black pepper. Bake in preheated oven for 20-25 minutes until golden brown.
  • Step 3 Meanwhile, in a large heavy bottomed pot heat olive oil over medium heat. Season chicken breasts with kosher salt and ground black pepper. Add the chicken to the pot and cook for 5 minutes per side. Remove to a plate to cool and slice into 1/4 inch pieces. Set aside.
  • Step 4 In the same pot heat butter over medium heat and add chopped onion, chopped carrots, sliced celery, and quartered mushrooms. Saute veggies for 4 minutes until softened and slightly browned. Add garlic, nutmeg, thyme, 1 teaspoon kosher salt and 1 teaspoon ground black pepper. Stir until garlic is fragrant about 1 minute. Add flour and stir to combine. Cook slightly about 1 minute.
  • Step 5 Add chicken stock to deglaze pot. Stir to combine and add milk. Bring mixture to a boil and reduce to a simmer until thickened. Add reserved sliced chicken breasts and frozen peas. Bring back to a simmer until peas are cooked and heated through. About 2 minutes. If your soup gets too thick, add a little bit of extra milk and stir to combine.
  • Step 6 Serve up 6 bowls topped with baked latticed puff pastry. Garnish with chopped chives and serve!

Chicken Pot Pie Soup

Savor and Enjoy!



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