Chicken Pot Pie Soup Delight This comforting soup captures all the flavors of a classic chicken pot pie. It's creamy, hearty, and topped with flaky puff pastry for a delightful finish. Ingredients: 2 tablespoons unsalted butter 1 small white onion, diced 2 medium carrots, diced 2 celery stalks, diced 3 cloves garlic, minced 1/3 cup all-purpose flour 6 cups chicken stock 2 cups shredded cooked chicken 1 cup frozen peas 1 cup frozen corn 1/2 cup heavy cream 1 teaspoon fresh thyme leaves 1/2 teaspoon salt or to taste 1/4 teaspoon black pepper or to taste 1 sheet puff pastry, baked and cut into squares for garnish Directions: Heat the butter in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté until they become softened, about 5-7 minutes. Incorporate the minced garlic and sauté for an additional minute until fragrant. Sprinkle the flour into the pot and stir continuously for about 1 minute to create a roux. Gradually whisk in the chicken stock to prevent lumps, and bring the mixture to a simmer, allowing it to thicken slightly. Stir in the shredded chicken, frozen peas, frozen corn, heavy cream, thyme, salt, and pepper. Let it simmer for 10-15 minutes, stirring occasionally. Taste the soup and adjust the seasonings as needed. Serve the soup hot, garnished with squares of baked puff pastry for a classic pot pie experience. Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 325 kcal Servings: 6 servings
