Chicken Pot Pie Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Chicken Pot Pie Soup

Jamallah Bergman

By
@pmyodb1

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


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Heat oven to 400.

2Melt 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.

3Stir in broth. Add chicken,thyme,salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.

4Meanwhile,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.

5Bake 12 minutes or until puffed and golden brown. Let cool.

6Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.

7As 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