Chicken Pot Pie Soup!
By: Kecia’s Flavor Breakthrough!
Nothing says comfort like a hearty pot pie! Now I really do enjoy the traditional ones with the yummy pie crust, but I was also in the mood for soup! I had some lovely puff pastry in the freezer, too! Also I am using turkey tonight, but when I created this recipe it was for chicken.
- 1 tbsp. butter
- ½ onion, diced
- 2 stalks celery, chopped
- 1 clove garlic, minced
- 3 cups chicken stock, divided
- ¼ cup flour
- 2 tsp. kosher salt
- Black pepper to taste
- ½ tsp. rosemary
- ½ tsp. onion powder
- 2 cups cooked chicken breast, diced
- 1 package frozen mixed vegetables
- 1 sheet of puff pastry
- Olive oil spray
Preheat oven to 400°F
In a large skillet melt the butter over medium heat. Add the onion and celery. Cook until onion is slightly translucent. Add the garlic and cook about one minute longer. Mix together ½ cup of the broth and the flour until it isn’t lumpy. Pour the rest of the broth in with the onion mixture. Heat until it starts to boil, whisk in the flour mixture. Continue to whisk until smooth. Heat and whisk until it thickens to a nice gravy. Stir in the salt, pepper, rosemary and onion powder. Now add the chicken and vegetables. Simmer for about a half hour to let flavors combine. Meanwhile, cut the pastry into squares, about 2″ x 2″ and bake as directed on the package.
Ladle soup into a large bowl and top with a couple squares of the pastry. Serve hot.