Chicken Pot Pie Soup

As the chill of winter settles in or the rainy days stretch on, nothing warms the heart and soul quite like a bowl of soup. Among the myriad of comforting soups, Cozy Chicken Pot Pie Soup stands out as a delightful twist on the traditional chicken pot pie. This creamy and hearty dish brings together tender chicken, fresh vegetables, and a perfect blend of herbs, crafted into a sumptuous soup that embodies warmth and satisfaction.

Warm up this winter with Cozy Chicken Pot Pie Soup, a delicious twist on a classic favorite. This creamy and hearty soup features tender chicken, fresh veggies, and aromatic herbs, all simmered to perfection. Not only is it easy to make, but it evokes the comfort of home-cooked meals. Perfect for chilly nights or family gatherings, this dish is sure to become a go-to recipe for comfort and satisfaction. Try it today! #ChickenPotPie #ComfortFood #SoupSeason #CozyMeals #HomeCooking

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Ingredients

1 lb chicken breast, diced

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, chopped

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

2 tablespoons all-purpose flour

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 cup puff pastry, thawed and cut into squares (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.

Cook the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute.

Make the Soup Base: Sprinkle the flour over the vegetables and stir to combine, cooking for another minute. This will help thicken the soup. Gradually add the chicken broth while stirring to avoid lumps, then bring to a simmer.

Add Chicken and Seasonings: Return the cooked chicken to the pot, along with the frozen peas, thyme, rosemary, salt, and pepper. Allow the mixture to simmer for about 10-15 minutes, stirring occasionally.

Stir in Cream: Lower the heat and gradually stir in the heavy cream. Let it simmer gently for an additional 5 minutes, allowing the flavors to meld together.

Prepare Puff Pastry: While the soup is simmering, preheat the oven according to the puff pastry package instructions. Place the cut squares on a baking sheet and bake until golden brown, about 15-20 minutes.

Serve: Ladle the hot chicken pot pie soup into bowls, top with a crispy puff pastry square, and garnish with fresh parsley.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4