Chicken Pot Pie Soup Recipe

• Difficulty: Easy
• Servings: 6 servings of soup and 12 puff pastry croutons
• Nutritional Information Per Serving (1 of 6): Calories 716, Total Fat 43 g, Saturated Fat 15 g, Carbohydrates 46 g, Dietary Fiber 8 g, Sugar 16 g, Protein 35 g, Cholesterol 150 mg, Sodium 1580 mg
• Total Time: 1 hr 35 min
• Active Time: 1 hr

Indulge in the ultimate comfort food with this Chicken Pot Pie Soupa cozy, hearty twist on the classic pie that delivers tender roasted chicken, vibrant vegetables, and rich homemade stock all in a luscious bowl. Inspired by an airport menu surprise, this recipe evolved through trial and error into pure perfection, topped with flaky puff pastry croutons that mimic the pie crust's magic. Streamline your prep with frozen peas and pearl onions for effortless elegance that will warm hearts and fill bellies.

Ingredients

• 3 chicken breasts, skin-on and bone-in (about 2 1/2 to 3 pounds total)
• Good quality olive oil
• Kosher salt and freshly ground black pepper
• 6 tablespoons (3/4 stick) unsalted butter
• 5 cups chopped leeks (white and light green parts only, about 3 leeks)
• 4 cups chopped fennel bulbs (tops and cores removed, about 2 bulbs)
• 3 cups carrots, scrubbed and diced into 1/2-inch pieces (5 medium carrots)
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon chopped fresh tarragon leaves
• 1/4 cup Wondra flour
• 3/4 cup cream sherry, divided
• 7 cups quality chicken stock, preferably homemade (recipe at foodnetwork.com/inastock)
• 1 piece (about 2-by-3-inch) Italian Parmesan cheese rind
• 1 (10-ounce) package frozen peas
• 1 cup frozen whole pearl onions
• 1/4 cup minced fresh parsley

Puff Pastry Croutons

• 1 sheet frozen puff pastry (such as Pepperidge Farm), defrosted
• 1 extra-large egg beaten with 1 tablespoon heavy cream (for egg wash)
• Kosher salt and freshly ground black pepper

Instructions

1. Heat oven to 350F.
2. Place chicken breasts skin side up on a baking sheet. Rub skin with olive oil and generously season with salt and pepper. Roast for 35 minutes until an internal thermometer reads 130F to 140F. Set aside to cool. Remove skin and bones, then cut chicken into 1-inch pieces. Reserve.
3. In a medium heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add leeks, fennel, and carrots; saut over medium-high heat for 10 minutes, stirring occasionally, until leeks are tender without browning.
4. Stir in garlic and tarragon; cook for 1 minute. Sprinkle flour over vegetables and stir constantly for 2 minutes.
5. Add 1/2 cup of the sherry, chicken stock, 4 teaspoons salt, 1 1/2 teaspoons pepper, and Parmesan rind. Bring to a boil, reduce heat, and simmer partially covered for 20 minutes.
6. Stir in chicken, peas, and pearl onions; simmer uncovered for 5 minutes. Remove from heat, discard Parmesan rind, then stir in remaining 1/4 cup sherry and parsley. Serve hot in wide, shallow bowls with two puff pastry croutons on top.

Puff Pastry Croutons Preparation

1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. Flour a work surface and rolling pin lightly. Unfold defrosted puff pastry onto the surface, dust lightly with flour, and gently roll to smooth out folds.
3. Using star-shaped or fluted round cookie cutters, cut 12 pastry shapes and place on the prepared sheet. Brush with egg wash, sprinkle with salt and pepper, then bake for 8 to 10 minutes until puffed and golden.

Helpful Tips

Prep leeks by trimming dark green tops at a 45-degree angle, chopping white and light green parts, rinsing in a bowl of water, and spinning dry in a salad spinnerdry leeks ensure perfect sauting without steaming. Thaw puff pastry overnight in the fridge for crisp, golden results that elevate every spoonful.

Photograph by Mike Garten

Reprinted from Modern Comfort Food, Copyright 2020 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.