When I first made this chicken pot pie recipe, it almost didn’t make it to the point of getting topped with the puff pastry. The filling was THAT good, I keep tasting spoonful after spoonful, so I knew it was only a matter of time before it just became chicken pot pie soup.
My favorite thing about this soup is that it packs SO MUCH FLAVOR. You have the juicy, rosemary and thyme chicken, bright carrots, woody mushrooms, buttery chardonnay and much more. It’s basically a flavor bomb in your mouth, but a comforting. warm and hearty one.
Now, I’m not going to lie, there are multiple steps involved in this dish, but none of it is too crazy difficult. I first roast the split chicken halves in the oven, which have been seasoned with salt, pepper, fresh thyme and rosemary. Those things all together make for the most amazing kitchen smells.
Then you’re sauteing onions, carrots and mushrooms which then eventually take a delicious bath in white wine and chicken stock, along with the roasted chicken that you’ll shred and toss in with some bright vibrant peas.
After that it’s just a lot of flavors melting together to make the most delicious and flavorful chicken pot pie soup. And the smells… oh the smells from this pot on top of your stove. It’s one of the smells that brings back good memories, like the smell of pancakes in the morning or fresh baked cookies. It’s a little indescribable but one that as soon as it hits your nose, brings back good memories.
And instead of serving with a crusty, french loaf, I cut up a few squares of puff pastry that I seasoned with a little thyme and rosemary, and I baked them in the oven just long enough for them to puff up. There were a wonderful addition, although a loaf bread would be just as great.
So if you’re looking for something wonderfully delicious to serve this weekend, I would recommend this chicken pot pie soup. It’s such a great hang at home meal, which is exactly what I’ll be doing this weekend.
Keep up with A Happy Food Dance:
- 3 chicken breast halves
- 2 tablespoons olive oil
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 tablespoon pepper
- 2 teaspoons salt
- 2 tablespoons butter
- 1 large onion, chopped
- 3 medium carrots, chopped
- 12 ounces cremini mushrooms, stems removed and diced
- ½ cup flour
- ½ cup white wine
- 3 cups chicken stock
- 1 cup water
- 1 cup shelled green peas
- 1 package puff pastry, thawed
- 1 egg + 2 tablespoons water
- To roast the chicken, preheat oven to 425 degrees.
- On a baking sheet lined with foil, lay breast skin side up and drizzle with olive oil. Season with thyme, rosemary, pepper and salt. Rub the seasonings all over the chicken and under the skin.
- Roast chicken for 30-45 minutes, until chicken reaches 165 degrees internally and juices run clear.
- Remove chicken, allow to cool, and then shred removing any bones, skin or fat. Do not discard pan drippings, this is full of flavor and will be used for our filling.
- In a large saucepan, combine butter and drippings from the roasted chicken. Bring to medium-high heat and add onions, carrots and mushrooms. Cook stirring occasionally until onions are translucent, 3-5 minutes.
- Stir in the shredded chicken, then sprinkle the flour over the top and stir again until everything is incorporated, cooking for an additional minute. Deglaze the pan with the white wine, stirring up any bits that have stuck to the bottom of the pan.
- Slowly add the chicken broth while continuing to stir, cook until sauce has thickened.
- Once it starts to thicken add salt and pepper to taste.
- Add the water, continuing to stir. Let the mixture bubble and thicken, cooking an additional 3 minutes or so. If it seems overly thick, you can add a little more broth or water slowly.
- At this time add your peas and give one more stir.
- Bring soup to a boil, and then reduce to a simmer for about 15-20 minutes.
- While the soup is cooking, preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and cut thawed puff pastry into 2½" squares.
- Brush with egg wash and sprinkle with salt and pepper and any remaining fresh herbs.
- Bake for 12 minutes.
- To serve soup, ladle into bowls and top with puff pastry squares.