Loaded Pot Pie Soup with Puff Pastry Croutons

When it’s chilly out there’s nothing more comforting than to dip a spoon into a hearty soup. For those who like a chowder, you’ll love this loaded pot pie soup with puff pastry croutons. It has everything you love about both pot pie and chowders…lots of veggies, lots of meat, lots of flavor and lots of thick, creamy broth. Delicious!

My pot pie soup is a mixture of homemade and store-bought ingredients. For this batch I made my own broth from leftover chicken. Other times when making soup I’ll purchase a good quality stock or bouillon.

For the filling, I wanted to emulate a pot pie a closely as possible. For that I have diced chicken, potatoes, carrots and onions PLUS frozen peas and corn for that little extra. There’s a lot of ingredients to dice up, but not a lot of any particular ingredient so it’s a great chance to practice your mad knife skillz. That’s what I tell myself anyway. They still seem to elude me, hahaha.

To thicken the soup and make it a more chowder like we’re going to make a slurry from flour. A slurry is just flour and water mixed together to form a thin paste but if you pour it directly into the soup, you’ll get some unappealing clumps (voice of experience here!)

To help minimize the clumps, spoon about a half cup of the broth into the slurry and mix well. This helps heat the flour mix. Then stir the tempered slurry into the soup. You may still get lumps, so keep an eye out for them as you’re stirring the soup. They’ll break apart with a spoon and can be stirred in.

The puff pastry croutons were the easiest part. It was just a matter of unrolling puff pastry dough, cutting into squares and baking according to the package directions.

Loaded Pot Pie Soup

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Servings: 0

Author: LydiaF

Ingredients

• 2 – 3 garlic cloves minced
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup onion
• Pinch red pepper flake
• 2 tablespoons Olive oil
• Seasoning to taste 1 tablespoon salt, 2 teaspoons pepper, 2 large bay leaves, 1-2 teaspoons fresh thyme leaves, 1-2 teaspoons chopped fresh parsley
• 2 quarts chicken broth
• 2 cups diced potato
• 2 cups diced chicken
• 1 cup corn kernels canned or frozen
• 1 cup frozen peas
• 1 ½ - 2 cups cream half and half or whole milk are also good substitutes
• ¼ cup flour
• 1 pack puff pastry dough cut into squares and baked according to the package directions

Instructions

• You’ll need a 6 quart or larger soup pan with a lid.
• Heat the olive oil and a pinch of red pepper flakes in the pan over medium high heat.
• Sauté the garlic, onions, celery and carrots for several minutes or until the onions begin to soften and change color. Season to taste with salt, pepper, thyme, parsley and bay leaves.
• Stir in the chicken broth, diced potatoes, chicken, peas and corn.
• Bring the soup up to boil, then reduce the heat to a very slow simmer.
• Continue to cook until the carrots and potatoes are tender.
• Stir in the cream, keep the temperature at a simmer.
• Make the slurry by mixing ¼ cup flour with 3 tablespoons water. Then use a ladle to add about a ½ cup of broth. Stir well, then pour into the soup.
• Continue to simmer, stirring occasionally, while the broth reduces and thickens.
• If using the puff pastry croutons, this is the time to bake them.
• To serve, ladle the soup into a bowl and float a puff pastry crouton on top. Garnish with chopped fresh herbs as desired.

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Alternatives for vegetarians:

This soup is easy to make vegan or vegetarian by choosing to use vegetable broth instead of chicken broth. Substitute chopped mushrooms for the chicken. Omit the cream or use a plant-based substitute.

More hearty soups to try: