The comforting flavors for chicken pot pie transformed it into a soup! This 40-minute recipe for Chicken Pot Pie Soup is everything you love about the casserole turned into a luscious bowl of creamy soup topped off with easy puff pastry "biscuits."
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Ingredients
2tablespoonsolive oil
4boneless,skinless chicken thighs, diced into bite sized pieces
Heat oven to 425ºF with rack set in middle position.
Heat 2 tablespoons oil in a large pot or Dutch oven over medium heat until shimmering. Add 4 diced chicken thighs and season with 1 teaspoon Morton kosher salt (or 1 ¼ teaspoons diamond crystal). Cook until just barely no longer pink, about 3 minutes; transfer chicken to a bowl. Reserve drippings in pot.
Increase heat to medium-high. Add 1 diced onion, 4 diced carrots and 2 cloves minced garlic; season with 1 teaspoon Morton kosher salt (or 1 ¼ teaspoons Diamond Crystal). Cook until starting to soften, about 3 minutes.
Add 8 ounces mushrooms (cut into chunks) and cook 2 minutes.
Add 2 teaspoons Better than Bouillon, 2 teaspoons crushed dried rosemary and 1 teaspoon cumin seeds to pot and cook 2 minutes.
Stir in ¼ cup flour and cook 1 minute.
Stir in 3 cups water and bring to a boil. Continue to stir occasionally to break up and disperse flour.
Meanwhile, cut thawed sheet puff pastry into 1 inch pieces; transfer to a parchment-lined baking sheet.
In a small bowl, beat 1 egg with a splash of water. Brush egg wash over puff pastry pieces then sprinkle with dried rosemary, dried cumin seed and flaky sea salt. Bake until puffed and golden brown, 15–20 minutes.
Once soup has come to a boil, stir in browned chicken, reduce heat to medium and simmer 5 minutes.
Reduce heat to low and stir in 2 cups peas and 1 cup half-and-half. Keep warm over low until ready to serve.
Creamier: use half cup cream and half cup half-and-half. Lighter: use whole milk instead of half-and-half. Dairy-free: use canned coconut milk or soy milk. Gluten-free: use King Arthur 1:1 gluten-free flour blend instead of all-purpose flour.
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