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Chicken-Vegetable Pot Pie Soup
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Prep Time:
20 minutes
Total Time:
1 hour
Indulge in savory chicken soup topped with flaky puff pastry for a delicious twist on classic pot pie.
Ingredients:
  • 1 sheet frozen puff pastry (from 17.3-oz package), thawed
  • 2 tablespoons butter or margarine
  • 6 small red potatoes, cut into eighths
  • 1 medium stalk celery, coarsely chopped (1/2 cup)
  • 1 medium carrot, coarsely chopped (1/2 cup)
  • 1 small onion, coarsely chopped (1/4 cup)
  • 5 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 1/4 cup Gold Medal™ Wondra® quick-mixing flour
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 cups 1-inch pieces cooked chicken
  • 1 cup frozen sweet peas
  • 1/4 cup whipping cream
Instructions:
  • Preheat oven to 400°F and cut 6 rounds from puff pastry using a 3-inch round cutter. Place on an ungreased cookie sheet and bake for 12 to 15 minutes until puffed and golden brown. Keep warm.
  • While the pastry is baking, melt butter in a 4 1/2- to 5-quart Dutch oven over medium-high heat. Add potatoes, celery, carrot, and onion. Cook for 5 to 6 minutes, stirring frequently, until the onion is softened.
  • Whisk broth, flour, poultry seasoning, salt, and pepper into the potato mixture until well combined. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup has thickened slightly. Enjoy!
  • Add the rest of the ingredients into the soup. Cover and cook for 5 to 6 minutes, stirring occasionally, until the chicken and peas are heated through. Serve the soup in bowls and garnish each serving with pastry.

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