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Chicken Pot Pie Puff Pastry Cream Of Chicken Soup

Chicken Pot Pie

Introduction

Chicken pot pie puff pastry cream of chicken soup is a comforting and delicious dish that is perfect for chilly days. This dish is a combination of creamy chicken soup, flaky puff pastry, and hearty vegetables. It's a dish that the whole family will love, and it's easy to make.

Ingredients

Ingredients For Chicken Pot Pie

The ingredients you will need to make chicken pot pie puff pastry cream of chicken soup are:

  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions

Instructions For Chicken Pot Pie

Here's how to make chicken pot pie puff pastry cream of chicken soup:

  1. Cut the chicken breasts into small pieces and set aside.
  2. In a large pot, melt the butter over medium heat.
  3. Add the onion, celery, and carrots to the pot and cook until the vegetables are tender, about 5-7 minutes.
  4. Stir in the flour and cook for 1-2 minutes.
  5. Gradually stir in the chicken broth and milk, whisking constantly to prevent lumps.
  6. Add the salt, pepper, garlic powder, onion powder, thyme, basil, and parsley to the pot and stir to combine.
  7. Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes.
  8. Add the chicken, peas, and corn to the pot and cook for another 10-15 minutes, until the chicken is cooked through.
  9. Preheat the oven to 400 degrees F.
  10. Roll out the puff pastry on a lightly floured surface and cut it into 6 equal squares.
  11. Spoon the soup into 6 oven-safe bowls or ramekins.
  12. Place a square of puff pastry on top of each bowl, pressing the edges down to seal.
  13. Brush the beaten egg over the top of each pastry square.
  14. Bake the bowls for 15-20 minutes, until the pastry is golden brown and puffed up.
  15. Serve hot.

Variations

Variations For Chicken Pot Pie

There are many variations you can make to this recipe to suit your taste. Here are a few ideas:

  • Use turkey instead of chicken for a Thanksgiving-inspired twist.
  • Add diced potatoes to the soup for extra heartiness.
  • Use a different type of pastry, such as phyllo dough or pie crust.
  • Make the soup vegetarian by omitting the chicken and using vegetable broth.
  • Add your favorite vegetables, such as mushrooms or green beans, to the soup.

Conclusion

Chicken pot pie puff pastry cream of chicken soup is a cozy and comforting dish that is perfect for chilly nights. It's a great way to use up leftover chicken, and it's easy to customize to your liking. Serve this dish with a side salad or some crusty bread for a complete meal.

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