Chicken Pot Pie Soup Recipe

Instructions:

1. Prepare the crust topping (optional):

Preheat the oven to 200°C (400°F). Roll out puff pastry or separate biscuit dough onto a baking sheet.

Brush the tops with beaten egg for a golden finish. Bake according to package instructions or until golden brown. Set aside to cool.

2. Make the soup base:

In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.

Add the garlic and cook for another minute until fragrant.

3. Thicken the soup:

Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps.

4. Simmer the soup:

Bring the mixture to a gentle simmer. Add the cooked chicken, peas, thyme, salt, and pepper. Stir well.

Let the soup cook for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

Stir in the heavy cream if using, and adjust seasoning to taste.

5. Serve:

Ladle the soup into bowls and top with a piece of baked puff pastry or biscuit. Serve warm and enjoy the comforting flavors!

Chef’s Tip:

For extra flavor, add a splash of dry white wine to the vegetable mix before adding the flour, or sprinkle in a bit of grated Parmesan cheese before serving.