Creamy Chicken Pot Pie Soup

Ingredients

• 4 chicken breast halves (Cut into bite-sized pieces, or substitute 2 to 3 cups shredded rotisserie chicken.)
• 0.5 tsp ground black pepper (More or less, to taste.)
• salt (For seasoning the chicken; amount not specified.)
• 2 tbsp olive oil, canola oil, or vegetable oil
• 0.333 cup unsalted butter
• 0.25 cup all-purpose flour
• 4 cup heavy cream (See source note 2.)
• 4 tsp chicken base (bouillon) (See source note 5.)
• 1 cup chicken stock (The instructions also allow water; see source note 5.)
• 1 tbsp garlic (Minced.)
• 0.5 small yellow onion (Diced.)
• 1 cup frozen green peas (Thawed; see source note 3.)
• 1 cup frozen carrots (Thawed; see source note 3.)
• nutmeg (A pinch, freshly grated and optional.)
• 2 puff pastry sheets (Thawed according to package instructions.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Season the chicken with salt and black pepper.

2. 2

   Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and sauté until cooked through.

3. 3

   Remove the cooked chicken from the Dutch oven and set it aside, reserving any collected juices.

4. 4

   In the same Dutch oven, melt the butter. Add the diced onion and sauté for about 3 minutes, until softened.

5. 5

   Add the minced garlic and sauté for 1 minute.

6. 6

   Sprinkle the flour over the onion and garlic. Stir until the mixture reaches the consistency of peanut butter. Do not brown it like a roux; it should remain light golden in color.

7. 7

   Add the chicken base, chicken stock, or water, and heavy cream. Stir until thoroughly combined.

8. 8

   Return the chicken and any collected juices to the soup. Add the thawed peas and carrots.

9. 9

   Continue cooking over low heat until the soup is heated through. Stir in the nutmeg.

10. 10

    Prepare the puff pastry by cutting the thawed dough into 1-inch-wide strips.

11. 11

    Place the pastry strips on a baking sheet lightly sprayed with cooking oil or lined with a silicone baking mat. Bake at 400°F (200°C) for 15 minutes, or until golden brown and puffy.

Notes

The structured recipe references additional notes about the cream, thawing vegetables, puff pastry, and chicken base, but their full text was not supplied. The source does not specify the exact amount of salt, the precise doneness cue for the chicken, or how to serve the pastry with the soup. Nutrition values are approximate ingredient-level estimates; the source lists approximately 767 kcal per serving.

Nutrition per serving

• main
• soup
• American
• comfort food
• one-pot
• creamy
• chicken
• baked