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Creamy Chicken Potpie Soup
50 mins
4 to 6
Steps
- Preheat oven to 400°F. Unfold puff pastry onto a clean work surface; cut puff pastry into 1-inch squares. Arrange squares in a single layer on a parchment paper-lined baking sheet. Freeze until firm, about 5 minutes. Whisk together egg and 1 tablespoon of the cream in a small bowl. Brush pastry squares lightly with egg wash; sprinkle evenly with flaky salt, to taste. Bake in preheated oven until deeply golden brown and puffed, 12 to 14 minutes. Transfer to a wire rack; let cool completely, about 10 minutes.
- Meanwhile, melt butter in a large Dutch oven over medium. Add onion, carrots, and celery; cook, stirring often, until vegetables are softened but not browned, 8 to 10 minutes. Add garlic and thyme; cook, stirring often, until fragrant, about 30 seconds.
- Sprinkle flour evenly over vegetable mixture; cook, stirring constantly, until mixture is lightly golden and smells toasted, about 2 minutes. Stir in wine, scraping up any browned bits from bottom of Dutch oven; cook, stirring constantly, until wine is mostly reduced and mixture is thickened, about 1 minute.
- Gradually stir in chicken broth until smooth. Stir in potatoes, pepper and salt. Bring to a boil over medium-high; reduce heat to medium-low, cover and simmer, stirring occasionally, until potatoes are tender, 10 to 15 minutes.
- Stir in shredded chicken, peas, and remaining 1/2 cup heavy cream. Cook over medium, uncovered, stirring occasionally, until chicken is heated through, about 5 minutes.
- Ladle soup evenly into 4 to 6 bowls. Top generously with puff pastry croutons, and garnish with fresh thyme leaves and additional black pepper. Serve immediately.
Originally published at foodandwine.com. Reproduced for personal collection.
