Easy Chicken Pot Pie Soup
Description
Take the comforting flavors for chicken pot pie and turn it into a soup with this 40-minute recipe for Chicken Pot Pie Soup! It's everything you love about the classic version turned into a comforting bowl of creamy soup. Plus we make it so easy to assemble using just one pot!
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Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken thighs, diced into bite sized pieces
- 1 yellow onion, diced
- 4 large carrots, diced
- 2 large cloves garlic, minced
- Kosher salt
- 8 ounces white button mushrooms, cut into 1-inch chunks
- 2 teaspoons Better than Bouillon Roasted Chicken
- 2 teaspoons dried rosemary, crushed + more for croutons
- 1 teaspoon cumin seeds, optional + more for croutons
- ¼ cup all-purpose flour
- 2 cups frozen peas
- 1 cup half-and-half
Optional Puff Pastry Biscuits:
- 1 thawed puff pastry sheet
- 1 egg
Instructions
- 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.
Equipment
Notes
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.
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.
Nutrition
Serving: 1/4 soupCalories: 415kcalCarbohydrates: 32gProtein: 32gFat: 19gSaturated Fat: 6gCholesterol: 118mgSodium: 1267mgFiber: 8gSugar: 10g
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