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Chicken Pot Pie Soup

All the comfort and creaminess of a chicken pot pie, but in a fast bowl of soup served with puff pastry sticks! This is absolutely my favorite soup right now. Full of chicken and veggies, then seasoned perfectly with some freshly ground nutmeg, every spoonful is a dream come true. Thanks to Schar's amazing puff pastry, these sticks are like light and flaky strips of pie crust that we love to dip in the soup. You've got to try this!


Chicken Pot Pie Soup

Serves 6

1/3 cup butter

1/2 onion, diced

1 tablespoon minced garlic

1/4 cup white rice flour

2 teaspoons salt

1/2 teaspoon freshly ground pepper

1 cup chicken broth

4 cups heavy cream

2 cups shredded rotisserie chicken

2 cups frozen vegetables (I like a peas and carrots mixture)

Freshly grated nutmeg, optional, but very tasty!

Pastry Sticks:

2 sheets Schar puff pastry, thawed

Preheat oven to 400°F. In a large heavy saucepan, melt butter. Add the diced onion and sauté until soft. Add the garlic and sauté a few minutes more. Add the flour, salt, and pepper and stir to combine, then immediately add the chicken broth and heavy cream. Cook and stir until starting to thicken, then add the shredded chicken and vegetables. Cook until heated through. Add some freshly grated nutmeg and serve with puff pastry sticks.

For pastry sticks, unroll the thawed dough and cut into 1-inch strips with a pizza cutter. Place on a baking sheet with parchment paper or a silicone baking mat. Bake for 15 minutes until golden brown and puffy.


Step-by-step tutorial:

Gather your ingredients. You will need butter, onion, garlic, GF flour (I like using rice flour for roux), chicken broth, heavy cream, shredded rotisserie chicken, and frozen veggies (whatever are your favorite).

In a large saucepan, melt 1/3 cup butter. Add diced onions and cook over medium heat until soft and translucent. Add 1 tablespoon minced garlic and continue cooking until the garlic is fragrant. Add 1/4 cup white rice flour, 2 teaspoons salt, and 1/2 teaspoon freshly ground pepper. Stir to combine. Slowly add 1 cup chicken broth and 4 cups heavy cream. Cook and stir over medium heat until it starts to thicken,.

Prepare your rotisserie chicken. You want about 2 cups. I had a great find this week at Wal-mart! I was shopping too early for a rotisserie chicken, but in the deli I found a container of already shredded rotisserie chicken that they made with leftover chickens. The work was done for me. It had great flavor and made this soup even easier.

Add the chicken to the soup, then add 2 cups frozen vegetables. I like the peas/carrots mix because it most reminds me of a pot pie. Then add a few grates of fresh nutmeg. This gives it such a full flavor and makes it taste so amazing.

Continue to cook until everything is heated through. It's ready to serve! See how fast that was?

To make the puff pastry sticks, I highly recommend finding Schar GF Puff Pastry Dough. You can go on their website and search for a store near you by product. This dough works like a dream. After you allow the rolls to thaw according to package directions, unroll and cut into 1-inch strips with a pizza cutter. Place the strips on a baking sheet lined with parchment or a silicone mat. Bake at 400°F for 15 minutes or until golden and puffy.

This soup is so pretty to serve. Loaded with chicken and veggies, it really fills the stomach and the soul. It's comforting and cozy, and seriously one of my favorite soups now.

Serve big steamy bowls with puff pastry sticks. We love to dip them in the soup. They taste like pie crust and make the soup even more like a pot pie.

Once you try this soup, you will be in love. It's a favorite of adults and kiddos and is such a delicious meal in under 30 minutes. Enjoy!

Recipe Source: Recipe adapted by a recipe from Kitchen Dreaming


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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