When it comes to come to comfort foods, this chicken pot pie soup is right up there at the top of the list. Creamy, warm and easy to make; its the perfect dish for a rainy night. I posted this ages ago on my Instagram, but never got round to writing the recipe. However thanks to this cold June weather, I got the chance to make it again, and take notes. So YAY for this cold summer, I guess. This one and my salmon soup are my go to dishes when I feel a cold coming.
Super easy to make and you can use ready made puff pastry, or make your own if you have the time. I personally like using Jus Rol ones, as they are super easy to use and quick to bake. Particularly the rolled out ones, as all you need to do is cut it. Another time saving tip, use a steam bag of frozen veg, steam them in the microwave (as per manufacturer instructions) and just add them in towards the end. If you do use a frozen bag, only use 1 cup of stock as otherwise the soup will be too liquid.
I only use 2 carrots as I am not a fan of them, however feel free to add more! They are really good for your eyes, after all. I tend to use chicken thighs, but if you have rotisserie chicken or any left over chicken, by all means use that and it will taste just as good.
It’s not a light recipe, but it could be made a little less calorific by substituting the cream for a light one instead of full fat, although to be honest I would not recommend it if you are trying to loose weight. My chicken and tortellini soup might be better in that case.
This soup is also a hit with my toddler, I just make sure to drain away most if the liquid and let it cool down so as to avoid scalding.
Chicken Pot Pie Soup
- 1 tbsp Olive Oil
- 2 Chicken Thighs Cooked and shredded
- 1 White Onion Chopped Finely
- 2 Stalk of Celery Chopped Finely
- 1/2 Carrot Carrot Chopped Finely
- 2 cloves Garlic Chopped Finely
- 3 tbsp Butter
- 3 tbsp Flour
- 1/2 cup Broccoli Florets
- 1/4 cup Sweetcorn
- 2 Carrots Cut into medallions
- 1/4 cup peas
- 1 tsp Smoked Paprika
- 1 1/2 cup Chicken Stock
- 1/2 tsp tsp Thyme
- 1 cup Double Cream
- 200 g Puff Pastry Half a sheet or jus roll
- Preheat the oven to 200degrees
- In a large pot heat the olive oil
- Gently fry the onions, celery, carrots and garlic
- Add the butter and let it melt
- Add flour and stir until it starts to brown
- Add the carrots, broccoli and stock
- Let it simmer for about 10 minutes
- Meanwhile lay out your puff pastry and cut it into small circles. You can use a small cookie cutter or even a bottle lid.
- Bake the puff pastry circles for about 10-15 minutes or until it has puffed up and is golden
- Add the peas, sweetcorn and chicken
- Add the double cream to the soup and season with thyme, salt and pepper
- Stir until everything is incorporated
- Garnish with the puff pastry circles and dig in!