Chicken Pot Pie Soup Recipe

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Chicken Pot Pie Soup

Jamallah Bergman

By
@pmyodb1

A interesting recipe that makes a yummy comfort food into a delicious soup.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

50 Min

Ingredients

1 Tbsp
butter
1
leek,white and light green part only, halved lengthwise and sliced
2 medium
carrots,sliced
1 medium
parsnip,diced
1
stalk celery,sliced
1/4 c
flour
6 c
chicken broth, low salt
1 1/2 lb
chicken thighs, skinless and boneless
2 tsp
fresh thyme leaves
1/2 tsp
kosher salt, or to taste
1/4 tsp
freshly ground black pepper
1
sheet frozen puff pastry, thawed as pkg directs
4 oz
green beans, fresh, trimmed and cut into 1 in pieces

Directions Step-By-Step

1
Heat oven to 400.
2
Melt butter in a 5 quart pot. Add leek,carrots,parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.
3
Stir in broth. Add chicken,thyme,salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.
4
Meanwhile,unfold puff pastry on a butting board. Cut along folds in dough and then quarter crosswise to make 12 rectangle. Place rectangles on ungreased baking sheet.
5
Bake 12 minutes or until puffed and golden brown. Let cool.
6
Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.
7
As the green beans cook,shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy