Chicken Pot Pie Soup Recipe

Chicken pot pie is a timeless comfort food that evokes feelings of warmth and nostalgia. But sometimes, you just don't have the time or energy to make a full-fledged pot pie. That's where this Chicken Pot Pie Soup comes in! This recipe is a delicious and easy twist on the classic dish. It's packed with all the same flavors you love – tender chicken, savory vegetables, and a creamy broth – but in a convenient and comforting soup form. Plus, with the optional puff pastry topping, you can still get that satisfying pie crust experience.
This Chicken Pot Pie Soup is perfect for a quick and easy weeknight meal. It's also hearty enough to feed a crowd, making it a great option for potlucks or family dinners. So next time you're craving chicken pot pie, give this soup a try!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (10-ounce) package frozen peas
• 1 (10-ounce) package frozen corn
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sheet frozen puff pastry (optional)
• 1 egg, beaten (optional)

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute, until fragrant.
3. Stir in chicken broth, shredded chicken, peas, corn, parsley, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. For the optional puff pastry topping: Preheat oven to 400°F (200°C). Cut puff pastry sheet into squares or desired shapes. Brush with beaten egg and place on a baking sheet. Bake for 10-15 minutes, or until golden brown.
5. Serve soup hot, topped with a puff pastry square (optional).
6. Tips:
7. For a richer flavor, you can use leftover roasted chicken instead of cooked and shredded chicken breasts.
8. If you don't have frozen peas and corn, you can use fresh or canned vegetables instead.
9. To make the soup gluten-free, use gluten-free puff pastry or omit the topping altogether.
10. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.