Chicken Pot Pie Soup

Start by heating your oven to 425 F. Add the chicken into a baking dish and season liberally with salt and pepper. Roast the chicken until it registers 165 F then remove it from oven and let it cool. This will probably take up to 45 minutes but it’s best to use a thermometer and check regularly since all of the types of pieces will cook differently. Remove individual pieces as they reach temperature.

Into a large stock pot, melt the butter on medium heat. Add the olive oil, then toss in your leek, carrot, celery, garlic, and onion. Give it a good stir, and cook for about 5 minutes. Add the flour and give it another good stir, making sure to get all of the vegetables coated in the flour. Cook for a few minutes, then add in the half-and-half. Cook for about 5-7 minutes or until the mixture begins to thicken. I love this process.

During this time, remove the crispy skin from the chicken pieces and nibble on them if you want. Otherwise, call your kids into the kitchen and have them snack on it. Remove the chicken from the bone, and coarsely chop into bite sized pieces.

Add the chicken and the corn cob that you removed the corn from. Add in the potatoes as well.

Next add in the chicken stock, give it a good stir and season with a pinch or two of salt and cracked black pepper. Stir and bring to a simmer.

Once the potatoes are tender, after about 25 minutes or so, add in the fresh herbs (make sure you tie them together with a piece of kitchen twine—this is referred to as a bouquet garni). Toss in the corn kernels and peas as well. Reduce the heat to low.

During this time, cut your puff pastry into circles, as many as you desire, and lightly brush with egg wash. Put the pastry rounds onto a baking sheet and cook according to the package directions. Once the puff pastry is cooked, remove from the oven and set aside.

Now the fun part. Remove the bouquet garni and the corn cob, and discard. Taste and season with salt and pepper if needed. Ladle the chicken pot pie soup into your soup bowl, and top each bowl with the puff pastry.

This chicken pot pie soup is flipping awesome. It’s everything you want in a bite of food. This soup is something to be reckoned with. And don’t even get me started on the puff pastry topping.I could probably eat a whole sheet of those.

Give this recipe a shot if you are looking for some truly comforting soup. Hope you enjoy! By the way, if you don’t have puff pastry, go ahead and top with some cooked pie dough or something else.