Chicken Pot Pie Soup

Chicken pot pie has long been a favourite of home cooks everywhere as a way to use up chicken dinner leftovers. And with this similarly inclined, delicious soup, a new classic is born. Maintaining many of the same principles that a traditional chicken pot pie follows, this recipe skips the casserole dish and heads right […]

Chicken pot pie has long been a favourite of home cooks everywhere as a way to use up chicken dinner leftovers. And with this similarly inclined, delicious soup, a new classic is born. Maintaining many of the same principles that a traditional chicken pot pie follows, this recipe skips the casserole dish and heads right to the bowl for an elegant soup for supper or a hearty lunch.

The soup’s beautiful golden colour is achieved with a tiny bit of curry powder—just enough to add a hint of flavour. (Alternatively, the same amount of turmeric would give a similar gorgeous glow without any of the spice.) Baked separately and even ahead of time, puff pastry rounds top off this gloriously good soup.  

Puff Pastry, Harrowsmith Mag

Serves 4 (makes 8 cups)
 

Ingredients

1 pkg frozen puff pastry, thawed
1 lightly beaten egg combined with 1 tbsp of water
1/4 cup butter 2 cooking onions, diced
1 carrot, diced
1 celery stalk, diced
1/4 cup diced fennel bulb
3 cloves garlic, chopped
2 tbsp all-purpose flour 1/2 tsp curry powder Pinch cayenne pepper 2 cups chicken stock
1/4 cup 35% cream
1/4 cup frozen peas
1/4 cup frozen corn
1/2 red pepper, diced
Salt and pepper 1/4 cup chopped parsley

Fresh Veg, Harrowsmith Mag
Pastry, Harrowsmith Mag


Method

  1. Preheat oven to 375°F.
  2. Roll the puff pastry out on a floured surface to a 1/4-inch thickness and cut into the desired shape or shapes.
  1. Lightly brush the tops only with egg wash.
  2. Bake in the oven until puffed and golden, about 15 minutes.
  3. Remove from the oven and set aside. 
Pastry, Harrowsmith Mag



For the soup,

  1. Melt butter in a heavy 4-litre pot, and sweat onions, carrots, celery, fennel and garlic until soft.
  1. Add flour, curry powder and cayenne to vegetables and stir, cooking 5 to 7 minutes to make a roux.
  2. Slowly add chicken stock, stirring vigorously, and mix until smooth.
  3. Add cream, peas, corn and red pepper, cooking 5 minutes to soften.
  4. Season to taste with salt and pepper.
  5. Garnish with chopped parsley.  
  6. Serve soup in bowls with one or two puff pastry biscuits.
Chicken Pot Pie Soup

Enjoy!

Rebecca Wilson
Rebecca Wilson
Posted on Monday, February 3rd, 2020
Filed under Food | Recipes

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