You guys picked Chicken Pot Pie Soup for my wife 💀

Ingredients

• 2 lb Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 1 large Onion (diced)
• 2 Carrot (peeled and diced)
• 2 Potato (Yukon Gold, peeled and diced)
• 2 Celery Stalk (diced (optional))
• 2 Garlic Clove (minced)
• 4 Tbsp Unsalted Butter (divided, melted for sauté and roux)
• 4 Tbsp All-Purpose Flour (for roux)
• 4 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (adds richness)
• 1 cup Whole Milk
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Dried Thyme
• 2 Tbsp Fresh Parsley (chopped, for garnish)
• 2 Puff Pastry Sheets (thawed, each sheet about 125 g)
• 1 Egg (beaten, for egg wash)
• 2 Tbsp Unsalted Butter (melted, for brushing pastry)

Instructions

1. Prep Vegetables

   Dice the onion, carrot, potatoes, and celery; mince the garlic. Set aside in a bowl.

   Time: PT10M

2. Sauté Chicken

   Heat 2 Tbsp butter in the pot over medium heat. Add chicken pieces and sauté until lightly browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Vegetables

   Add the diced onion, carrot, celery, potatoes, and garlic to the pot. Cook, stirring occasionally, for 3 minutes until the onion becomes translucent.

   Time: PT3M

   Temperature: Medium heat

4. Create Roux

   Sprinkle the flour over the mixture and stir continuously for 2 minutes to cook out the raw flour taste.

   Time: PT2M

   Temperature: Medium heat

5. Add Broth and Simmer

   Gradually whisk in the chicken broth, ensuring a smooth consistency. Bring to a gentle simmer and cook for 10 minutes, allowing the vegetables to soften and the soup to thicken.

   Time: PT10M

   Temperature: Simmer

6. Finish with Cream and Milk

   Stir in the heavy cream and milk. Continue to simmer for 5 minutes until the soup is luxuriously creamy and coats the back of a spoon.

   Time: PT5M

   Temperature: Low simmer

7. Season

   Add salt, black pepper, and dried thyme. Taste and adjust seasoning as needed.

   Time: PT1M

8. Preheat Oven & Prepare Pastry Bowls

   While the soup simmers, preheat the oven to 400°F (200°C). Cut each puff pastry sheet into circles slightly larger than your ramekins. Brush each circle with melted butter, place into ramekins, and prick the base with a fork.

   Time: PT5M

   Temperature: 400°F

9. Bake Pastry Bowls

   Bake the pastry‑lined ramekins for 15‑20 minutes, until golden brown and fully puffed, forming a sturdy bowl shape.

   Time: PT20M

   Temperature: 400°F

10. Assemble and Serve

    Remove the pastry bowls from the oven and let cool for 2 minutes. Ladle the hot soup into each pastry bowl, garnish with chopped parsley, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g