I made you some soup today.
It’s actually a hybrid: part soup, part chicken pot pie. Perfect comfort food for a chilly day.
I’ve been letting magazines pile up on my dining room floor — a very sad, very real habit. I used to be a serious magazine junkie, certain I’d always find time to read them. Lately, though, time has been harder to come by. Even so, I finally grabbed the top magazine before Thanksgiving and the first thing that caught my eye was chicken pot pie soup. I like chicken pot pie. I like soup. It seemed destined to work.
On a whim I made puff pastry “biscuits” to top the soup — I may have even eaten puff pastry for lunch that day. When the puffs sink into the soup, it’s downright irresistible. Puff pastry might as well be bacon: I always make far more than I intend because I can’t stop snacking on it.
The soup freezes well, so you can make it ahead and enjoy it later with almost no loss of flavor. If you prefer, make your own puff pastry, but I stuck with frozen to keep things simple — homemade pastries are a labor of love and a little stressful if you’re not in the mood for a long project.
This is an easy, cozy meal that’s especially great for a Monday night.
Chicken Pot Pie Soup
Yield:
4
to 6
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Ingredients
- 1 sheet puff pastry
- 2 boneless, skinless chicken breasts cooked and shredded
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 sweet onion, diced
- 1 cleaned and trimmed leek, sliced
- 1/3 cup chopped carrots
- 1/4 cup chopped celery
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 cups low-sodium chicken stock
- 1 cup half and half
- 1.5 pounds Yukon Gold potatoes, cut into 1/2-inch chunks
- 1/2 cup frozen peas
- 1/2 cup frozen corn
Instructions
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Preheat oven to 425°F.
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Heat a large pot over medium and add olive oil and butter. Stir in onion, carrots, celery, leeks, salt and pepper. Cook until vegetables are softened, about 5 minutes. Add garlic and cook 30 seconds, then stir in flour. Cook 3–5 minutes, stirring, until the flour turns slightly golden and smells nutty to form a light roux.
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Meanwhile, cut 12 rounds from the thawed puff pastry sheet using a biscuit cutter or knife. Place on a baking sheet, brush with beaten egg if desired, and bake 10–12 minutes until golden brown.
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Add potatoes, chicken stock and half and half to the pot. Bring to a simmer, then reduce heat to medium-low. Stir in shredded chicken, peas and corn, cover and simmer 10–15 minutes until potatoes are tender and flavors meld. Adjust salt and pepper to taste. Serve bowls topped with puff pastry rounds.
Notes
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I appreciate you so much!
(I know I used parentheses a lot. It’s Monday.)