Chicken Pot Pie Soup
Ingredients
The Soup
-
3
Tbsp.
unsalted butter
-
3
Tbsp.
all-purpose flour
-
3
large
shallots, coarsely chopped
-
2
medium
carrots, peeled, coarsely chopped
-
2
stalks
celery, thinly sliced
-
2
tsp.
Diamond Crystal kosher salt
-
1
tsp.
Morton kosher salt
-
3
cloves
garlic, thinly sliced
-
2
tsp.
thyme leaves
-
1
cup
dry white wine
-
1
lb.
small potatoes, scrubbed, cut into ½" pieces
-
7
cups
low-sodium chicken broth
-
2
Tbsp.
Dijon mustard
-
2
cups
shredded cooked chicken meat
-
1
cup
heavy cream
-
½
cup
frozen peas
-
to taste
freshly ground pepper
The Puff Pastry
-
1
sheet
frozen puff pastry (14-oz. package or half of a 17.3-oz. package), thawed
-
1
large
egg, beaten to blend
-
to taste
flaky sea salt
-
to taste
freshly ground pepper
For Serving
Instructions
- Preheat the oven to 400°F.
- Melt butter in a Dutch oven, then whisk in flour until light golden brown.
- Add shallots, carrots, celery, and salt; cook until softened.
- Stir in garlic and thyme, then add wine and cook until evaporated.
- Add potatoes, chicken broth, mustard, and salt; bring to a boil and then simmer until potatoes are tender.
- Roll out the puff pastry and place it on a baking sheet; brush with egg and season.
- Bake the puff pastry until golden brown and crisp.
- Mash some of the potatoes in the soup, then stir in chicken, cream, and peas; heat through.
- Serve the soup topped with parsley and puff pastry pieces on the side.
Nutrition Facts (estimated)
Servings
4-6
Calories
450
Total fat
25g
Total carbohydrates
35g
Total protein
25g
Sodium
800mg
Cholesterol
150mg
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