Chicken Pot Pie Soup
Directions
- 1Peel and dice carrots.
- 2Clean and quarter mushrooms.
- 3Dice onion.
- 4Dice chicken thighs.
- 5Brown chicken thighs in olive oil in a Dutch oven and season with salt.
- 6Remove chicken from the pot and add diced carrots, onions, and garlic.
- 7Season with salt and cook until vegetables are softened.
- 8Add mushrooms and dried rosemary, and stir.
- 9Add flour and stir, cooking for a few minutes.
- 10Add Better Than Bouillon and chicken broth, stirring until thickened.
- 11Unroll puff pastry and cut into squares.
- 12Place pastry squares on a parchment-lined baking sheet.
- 13Brush with egg wash and sprinkle with dried rosemary and cumin seeds.
- 14Bake until golden brown and puffed.
- 15Add cooked chicken and green peas to the soup.
- 16Stir in half and half.
- 17Season with salt and pepper to taste.
- 18Serve hot, topped with the baked puff pastry biscuits.
Ingredients
- Chicken thighs, boneless and skinless
- Salt
- Olive oil
- Carrots
- Onion
- Mushrooms
- Garlic
- Rosemary, dried
- Cumin seed
- Flour
- Chicken broth
- Puff pastry
- Egg wash
- Peas, green
- Half and half
Equipment
Dutch ovencutting boardknifebowlcolanderbaking sheetparchment paperpastry brushsoup ladle
Tips
- Chicken thighs are quick-cooking and hold up well to simmering without getting overcooked.
- If you don't have cumin seed, you can skip it.
- For a less decadent soup, use whole milk, soy milk, or canned coconut milk instead of half and half. For a more decadent soup, use heavy cream.