Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 1 cup Carrots, peeled and diced
  • 1 cup Celery stalks, diced
  • 2 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 6 cups Chicken Stock (low sodium)
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 3 cups Cooked Chicken (shredded or diced)
  • 1 cup Frozen Peas and Carrots blend
  • 1 cup Whole Milk or Half-and-Half
  • 2 Tbsp Fresh Parsley, chopped
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 sheet All-Butter Puff Pastry (optional, for croutons)
  • Egg Wash (1 egg + 1 tsp water, optional)

Instructions:

  1. OPTIONAL TOPPING: Preheat oven to 400°F (200°C). Cut the puff pastry sheet into 1-inch squares or diamond shapes. Brush the squares with egg wash and sprinkle with a pinch of salt. Bake for 12–15 minutes until golden brown and puffed. Set aside.
  2. Sauté Aromatics: Melt the butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes until the vegetables are softened but not browned.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Form the Roux: Sprinkle the flour over the vegetables and stir constantly for 2–3 minutes to cook out the raw flour flavour; the mixture should be thick and slightly nutty-smelling.
  5. Whisk in Liquid: Gradually pour in 1 cup of the chicken stock while whisking vigorously to prevent lumps. Once smooth, slowly incorporate the remaining stock.
  6. Simmer: Add the bay leaves and thyme. Bring the soup to a gentle simmer, then reduce the heat to low. Simmer, uncovered, for 15 minutes, allowing the soup to thicken slightly.
  7. Add Filling: Remove and discard the bay leaves. Stir in the cooked chicken and the frozen peas and carrots.
  8. Enrich: Pour in the milk or half-and-half. Stir through and return the soup to a very gentle simmer. Do not boil once the dairy is added.
  9. Check Seasoning: Taste the soup and season generously with salt and pepper.
  10. Serve: Ladle the hot Chicken Pot Pie Soup into bowls. Garnish with fresh parsley and serve immediately with a handful of the flaky pastry croutons on top or on the side.