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Chicken Pot Pie Soup Recipe Natasha's Kitchen

Chicken Pot Pie Soup Recipe

Introduction

If you love the classic chicken pot pie, then you're going to love this soup recipe by Natasha's Kitchen. This soup is creamy, comforting, and perfect for chilly nights. It's also easy to make and doesn't require a lot of effort.

Ingredients

Ingredients For Chicken Pot Pie Soup

For this recipe, you'll need the following ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 4 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 3 celery ribs, sliced
  • 3 carrots, sliced
  • 3 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups half and half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions

Instructions For Cooking Chicken Pot Pie Soup

Now that you have all your ingredients, it's time to get cooking. Here are the instructions:

  1. In a large pot or dutch oven, melt the butter over medium heat.
  2. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
  3. Add the onion, celery, and carrots to the pot and cook until they start to soften, about 5 minutes.
  4. Add the garlic and cook for an additional 30 seconds.
  5. Sprinkle the flour over the veggies and stir until everything is coated.
  6. Slowly add the chicken broth, stirring constantly to prevent lumps from forming.
  7. Add the half and half, thyme, sage, salt, and pepper. Stir well.
  8. Bring the soup to a simmer and let it cook for about 10 minutes or until it starts to thicken.
  9. Add the frozen peas, corn, and cooked chicken to the pot. Stir well and let it cook for an additional 5 minutes.
  10. Preheat your oven to 400F.
  11. Roll out the puff pastry on a floured surface and cut it into small squares or circles.
  12. Place the pastry squares on a baking sheet lined with parchment paper.
  13. Brush the beaten egg over the pastry squares.
  14. Bake the pastry squares for 10-12 minutes or until they are golden brown.
  15. Serve the soup hot with the pastry squares on top.

Variations

Variations Of Chicken Pot Pie Soup

If you want to switch things up, here are some variations you can try:

  • Use turkey instead of chicken
  • Add mushrooms for extra flavor
  • Use sweet potatoes instead of regular potatoes
  • Add some diced tomatoes for a pop of color
  • Use different herbs like rosemary or oregano

Conclusion

Chicken pot pie soup is a delicious and comforting meal that's perfect for cold nights. This recipe by Natasha's Kitchen is easy to make and can be customized to your liking. Give it a try and let us know what you think!

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