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.
Serves 4 (makes 8 cups)
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
- Preheat oven to 375°F.
- Roll the puff pastry out on a floured surface to a 1/4-inch thickness and cut into the desired shape or shapes.
- Lightly brush the tops only with egg wash.
- Bake in the oven until puffed and golden, about 15 minutes.
- Remove from the oven and set aside.
For the soup,
- Melt butter in a heavy 4-litre pot, and sweat onions, carrots, celery, fennel and garlic until soft.
- Add flour, curry powder and cayenne to vegetables and stir, cooking 5 to 7 minutes to make a roux.
- Slowly add chicken stock, stirring vigorously, and mix until smooth.
- Add cream, peas, corn and red pepper, cooking 5 minutes to soften.
- Season to taste with salt and pepper.
- Garnish with chopped parsley.
- Serve soup in bowls with one or two puff pastry biscuits.