cozy chicken pot pie soup with puff pastry croutons

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 1 1/2 tsp, divided kosher salt
• 1 tsp, divided black pepper
• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 5 cups chicken broth
• 1 cup frozen peas
• 1/2 cup frozen corn
• 3/4 cup heavy cream
• 1 tsp fresh thyme leaves
• 1 sheet frozen puff pastry sheet, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. 1Preheat oven to 400°F. Pat chicken thighs dry, season with salt and pepper. Cut into ¾-inch pieces.
2. 2In a large Dutch oven or heavy pot, melt butter over medium-high heat. Add chicken and cook 5–6 minutes, stirring occasionally, until lightly browned and mostly cooked through. Transfer to a plate.
3. 3Reduce heat to medium. Add remaining butter. Once melted, add onion, carrots, and celery. Cook 6–7 minutes, stirring, until vegetables soften and onion turns translucent.
4. 4Stir in garlic and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook 1–2 minutes, stirring constantly, to form a light roux (it should smell toasty, not raw).
5. 5Gradually whisk in the chicken broth, scraping the bottom of the pot. Bring to a gentle simmer and cook 8–10 minutes until the soup thickens enough to coat a spoon and the carrots are tender.
6. 6Return the chicken and any juices to the pot. Stir in peas, corn, heavy cream, thyme, remaining salt, and pepper. Simmer on low 5 minutes more until everything is hot and creamy. Taste and adjust seasoning.
7. 7While the soup finishes, cut the thawed puff pastry into 1-inch squares or diamonds. Place on a parchment-lined baking sheet, brush lightly with beaten egg, and bake 12–15 minutes until deeply golden and puffed.
8. 8Ladle the hot soup into bowls and float 3–4 warm puff pastry croutons on top so they stay crisp. Serve right away with extra black pepper.