Chicken Pot Pie Soup

45 mins
Serves 2
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Directions

  1. 1Sauté onions, celery, carrots, and garlic in butter.
  2. 2Add mushrooms, seasoning blend, and flour. Cook for 3 minutes.
  3. 3Add lemon juice, chicken broth, and heavy cream. Bring to a simmer.
  4. 4Add chicken, peas, and corn. Simmer for 5 minutes.
  5. 5Cut puff pastry into squares. Brush with egg wash and sprinkle with dried rosemary.
  6. 6Bake puff pastry until golden brown.
  7. 7Top soup with puff pastry squares and serve.

Ingredients

  • 3 tbsp butter
  • 1 yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 5 garlic cloves, minced
  • 1 cup mushrooms, diced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp flour
  • 1 lemon, juiced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 3 cups diced chicken
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 sheets puff pastry
  • 1 egg
  • 1 dried rosemary

Equipment

frying panwooden spatulalemon juicerbaking sheet