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Chicken pot pie soup recipe
Chicken pot pie soup recipe
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Creamy chicken pot pie soup with cheesy pastry triangles.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
  • 3 middle bacon rashers, finely chopped
  • 1 leek, white part only, sliced
  • 2 tsp roughly chopped fresh rosemary leaves
  • 20.00 gm cornflour
  • 1 litre salt reduced chicken style liquid stock
  • 166.65 gm pure cream
  • 500.00 ml frozen mixed vegetables (see note)
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 1/2 sheet frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 62.50 ml finely grated parmesan
Instructions:
  • To make Cheesy Pastry Puffs, start by preheating your oven to 220C/200C fan-forced and lining a baking tray with baking paper. Then, cut the pastry into 5cm squares and halve each one diagonally to create small triangles. Arrange the pastry triangles on the tray, brush them with egg, sprinkle with parmesan, season with salt and pepper, and bake for 10 minutes until golden and puffed. Enjoy!
  • In a large heavy-based saucepan over medium-high heat, heat oil until shimmering. Brown the chicken in two batches for about 5 minutes each, then set aside on a plate. Add bacon, leek, garlic, and rosemary to the pan and cook until leek is softened, about 5 minutes. Return the chicken to the pan.
  • Combine cornflour and 1/4 cup of stock in a large bowl until smooth. Stir in the rest of the stock and pour the mixture into a pan. Bring to a boil and then simmer on medium-low heat for 5 minutes until the chicken is fully cooked. Stir in cream and vegetables and simmer for an additional 3 minutes until heated through. Season with salt and pepper to taste.
  • Pour the soup into bowls, then garnish with chopped parsley and present alongside delightful cheesy pastry puffs.

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