Description
This comforting soup combines all the classic flavors of chicken pot pie with a creamy base and savory cheddar cheese-dipped puff pastry strips. It’s a warm and hearty meal that’s perfect for a chilly day, offering a delicious, filling dish with a crispy, cheesy twist.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 cup shredded cheddar cheese
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
- Add garlic and cook for another minute.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and milk. Bring to a simmer and cook until the soup thickens.
- Add shredded chicken and frozen peas. Cook for another 5 minutes until heated through.
- Season with salt and pepper to taste.
- Preheat oven to 400°F (200°C).
- Cut puff pastry into strips and place on a baking sheet.
- Sprinkle shredded cheddar cheese over the pastry strips.
- Bake for 15-20 minutes, or until the pastry is golden and the cheese is melted and bubbly.
- Serve the soup topped with cheddar crust dippers.
Notes
- You can use rotisserie chicken to save time on preparation.
- For a richer soup, substitute half-and-half for the milk.
- If you prefer a thicker soup, add an extra tablespoon of flour to the roux.
- You can also substitute the puff pastry with biscuit dough if you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes