Chicken Pot Pie Soup

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Chicken Pot Pie Soup

Yield: 6

Author: Lizzy Sirgey

Ingredients

• 1/4 cup salted butter
• 1 white onion, chopped
• 2 shallots, diced
• 2 cups diced carrots
• 3 cloves garlic, minced
• 2 tbsp flour
• 7 cups cups chicken bone broth
• 8 chopped sage leaves
• A bunch of thyme sprigs
• 4 cups diced potatoes
• 3 chicken breasts, boiled and shredded.
• 2 cans corn, drained
• 1 bag green beans, chopped
• 2 cups heavy cream
• Salt, pepper and garlic powder to taste.
• 1 sheet of puff pastry

Instructions

1. 1. In a large pot, melt the butter over medium high heat.
2. 2. Once melted, add in your onion, shallot, carrots and garlic. Season with 1 tsp salt, 1 tsp garlic powder and 1/4 tsp pepper. Cook until softened and slightly browned.
3. 3. Sprinkle in your flour and stir to combine. Add in your broth, herbs, chicken and stir. Bring to a boil and then turn down to a simmer.
4. 4. Once the potatoes are fork tender, add in your chicken, corns, beans and cream. Bring back to a boil and then lower to a simmer. Taste and check for seasoning. Preheat oven to 400 degrees.
5. 5. Unroll your puff pastry and cut out 9 circles using a biscuit cutter or cup. Place on a parchment lined baking sheet and bake until puffed and golden brown.
6. 6. When you are ready, ladle your soup into a bowl, top with some thyme leaves and your puff pastry biscuit.
7. 7. Serve and enjoy!