Easy Chicken Pot Pie Soup
It’s definitely time for comfort food and I have the perfect recipe for you today! There really isn’t anything comparable to a nice warm bowl of hearty soup to get rid of the chills of winter. I’m so excited to be once again partnered with Dairy Farmers of Ontario to bring you this twist on a classic recipe.
I’m also “souper” pumped to tell you about an amazing contest they are running on their website! The full details are on my instagram feed post and stories so if I were you, I would hop over there and try your chance at luck because the PRIZE is really AMAZING.
Okay, so if you check out my previous post, you will see that I’m into “star” shapes lately. I happen to have had the same cookie cutter handy again so I made star shaped puff pastries to float in this bowl of heaven.
This recipe is a retake on a classic pot pie and is full of veggies and chicken. I tweaked it a bit to make it easier and faster by using store bought rotisserie chicken and a bag of frozen veggies. I mean, who has time to cook and chop when you’re cold, hungry and most likely coming home from a busy day.
You can’t go wrong with the creaminess of this dish. You will want to get into a pair of comfy pants, put on a fuzzy sweater, and position yourself with your head above this bowl of soup just to inhale the aroma right up into your nostrils. TOTALLY DREAMY.
I feel like this should be the official soup of the winter season. Simple, quick, oh so delish and not too bad on the calorie count if you are not using heavy cream. AND, instead of a pie crust topping, these super cute puff pastries are less fuss and muss.
Everything cooks together in one big pot – the veggies, yummy chunks of chicken and the key to it’s creaminess – MILK. One other ingredient which can’t be missed is the addition of nutmeg. It’s just a little, but it truly makes this dish have it’s “AHHHHHH” moment! YOU REALLY NEED TO MAKE THIS. Have a “SOUPERFOOD” meal tonight on me.
- 1 medium size sweet onion, diced - I always use a Vidalia and they are huge so just use half
- 3 cloves of fresh garlic, minced
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken stock, organic low sodium or homemade
- 2 cups 2% or full fat milk
- 1 teaspoon dried parsley flakes or two tablespoons freshly chopped
- pinch red pepper flakes
- 1 rotisserie chicken, meat shredded and set aside (should be about 2 cups of meat)
- 3 cups frozen peas and carrots mixture
- ½ cup frozen diced potatoes, optional but good
- 1 sprig each of fresh thyme and rosemary
- ⅛ teaspoon fresh nutmeg
- PUFF PASTRY STARS
- 1 sheet thawed puff pastry
- 1 egg beaten with 1 tablespoon milk
- Preheat your oven to 375F
- Unroll your puff pastry onto a board and cut out shapes with a cookie cutter. Place each star on a parchment lined cookie sheet. Repeat and roll out leftover puff pastry until all used. Brush each star with the egg/milk wash. Bake for 15- 20 minutes or until nicely browned. Keep an eye on them so they don't burn. Remove from oven and set aside until cool.
- Heat some olive oil in a large soup pot and sauté onions and garlic until the onions are translucent.
- Add in your butter and let it melt, then stir in your flour.
- Let that mixture cook for about 30 seconds, stirring constantly.
- Pour in your chicken stock, milk, thyme and rosemary sprigs.
- Add in your parsley, red pepper flakes, and nutmeg.
- Bring to a boil and reduce to a simmer.
- Keep simmering until the soup has thickened.
- Add in your chicken and frozen pea/carrot mixture. If using frozen potatoes, add them in as well.
- Bring back to a simmer and cook until the frozen vegetables are heated through.
- If your soup gets too thick, add a little bit of milk and stir to combine. Before serving, remove the thyme and rosemary sprigs.
- Top your bowls of soup with a puff pastry star, garnish with additional fresh parsley and you're good to go!
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