Get ready to indulge in a delicious chicken pot pie soup! Preheat your oven to 400° and melt 3 Tbsp. of butter in a medium Dutch oven over medium-high heat. Add in the flour, shallots, carrots, celery, and salt, and cook until everything is golden brown.
Action 2
Next, stir in the garlic, thyme, and white wine, then add in the potatoes, chicken broth, Dijon mustard, and salt. Let it simmer until the potatoes are tender.
Action 3
While the soup simmers, roll out the puff pastry and bake it until golden brown. Let it cool while you move on to the next step.
Action 4
Mash some of the potatoes in the pot and then add in the chicken, cream, and peas. Let everything heat up and thicken slightly.
Action 5
Ladle the delicious soup into bowls, top with parsley and pepper, and serve with the crispy puff pastry pieces.
You can even make the soup ahead of time and store it in the fridge for up to 2 days. And don’t forget, the puff pastry can be baked a day in advance!
