Creamy Chicken Pot Pie Soup

A comforting and hearty soup that captures all the flavors of a classic chicken pot pie. Creamy broth, tender chicken, roasted veggies, and potatoes come together to create a satisfying meal.

Ingredients:

• 1 lb chicken breast, diced
• 2 cups mixed vegetables carrots, peas, corn
• 2 potatoes, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 sheet puff pastry, for garnish optional

Instructions:

Preheat oven to 400F 200C

In a roasting pan, toss mixed vegetables and diced potatoes with olive oil, salt, and pepper

Roast for 20 minutes or until golden brown and tender

In a large pot, melt butter over medium heat

Add diced onion and minced garlic, saut until fragrant

Add diced chicken breast to the pot and cook until no longer pink

Sprinkle flour over the chicken mixture, stir well to combine

Pour in chicken broth and bring to a simmer, stirring constantly until slightly thickened

Add roasted vegetables and potatoes to the pot, stir in heavy cream and dried thyme

Season with salt and pepper to taste

Simmer for an additional 10 minutes

If desired, cut puff pastry into small squares and bake according to package instructions for a crispy garnish

Serve the creamy chicken pot pie soup hot, garnished with puff pastry squares if using

Enjoy