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Gravel & Dine

Chicken Pot Pie Soup

Chicken pot pie as a comforting soup complete with puff pastry breadsticks for dipping.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Soup
Ingredients Method

Ingredients
  

  • 2 sheets of puff pastry thawed
  • 1 egg beaten
  • 1 ½ T butter
  • 1 small onion 1 ½ c, diced
  • 1 ¼ c celery diced
  • 1 ¼ c carrots peeled and diced
  • 3 medium cloves 1 T garlic, minced
  • 4 t chicken base
  • 1 ½ c hot water
  • 2 t parsley minced
  • 1 t thyme minced
  • 1 t rosemary minced
  • Bay leaf
  • Salt and pepper to taste
  • 4 T butter
  • 6 T flour
  • Salt and pepper to taste
  • Nutmeg fresh grated to taste, about a ¼ t
  • 2 ½ c milk
  • 1 ½ c heavy cream
  • 3 to 4 c cooked chicken or turkey shredded or chopped (I used 3 bone-in chicken breasts)
  • 1 c frozen peas

Method
 

  1. Preheat oven to 400 degrees and line two baking sheets with parchment paper.
  2. Unfold puff pastry dough on a cutting board and cut into one inch strips with a pizza cutter. Transfer to the baking sheet and brush with beaten egg. Bake for 12 to 15 minutes until puffed and golden. Remove from oven and allow to cool on baking sheets.
  3. In a large soup pot melt 1 ½ T butter over medium high heat. Sauté the onion, celery, and carrots in butter for 5 minutes. Add the garlic for the last minute.
  4. Dissolve the chicken base in hot water and pour into pot with vegetables. Stir in parsley, thyme, rosemary, bay leaf. Season with salt and pepper to taste.
  5. Bring soup to a boil, cover and simmer for 15 to 20 min.
  6. In a saucepan, melt 4 T butter over medium heat. Whisk in flour and cook, whisking for a minute and a half. Season with salt and pepper to taste and a few grates of fresh nutmeg. Slowly pour in milk, whisking until smooth and incorporated. Bring to a boil while whisking constantly. Remove from heat and stir in cream.
  7. Add chicken and frozen peas to soup mixture.
  8. Pour in milk mixture.
  9. Stir together and heat over low until warm.
  10. Remove bay leaf and serve with puff pastry sticks.