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Chicken Pot Pie Soup With Puff Pastry Toppers – Party Appetizer Recipe

Chicken pot pie soup with puff pastry toppers pairs a creamy, thickened chicken and vegetable soup with crisp, golden pastry rounds. Bake the toppers separately and add one to each small cup just before serving.
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Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the puff pastry toppers
  • 1 puff pastry sheet, frozen (about 8 ounces), thawed
  • 1 egg large
  • 1 tbsp water
For the soup
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 carrots medium, cut into 1/4-inch dice
  • 2 celery ribs, cut into 1/4-inch dice
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 4 cups chicken broth low-sodium
  • 1 cup heavy cream
  • 1 tsp thyme dried
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cups chicken cooked, diced
  • 1 cup peas frozen

Equipment

  • 1 baking sheet

Method
 

Bake the toppers
  1. Heat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Cut the puff pastry into eight 2 1/2-inch rounds.
  4. Place the rounds on the prepared baking sheet, leaving space between them.
  5. Beat the egg with the water.
  6. Brush the pastry rounds with the egg wash.
  7. Bake for 14 to 18 minutes, until puffed and golden brown.
Make the soup
  1. Melt the butter in a 6-quart pot over medium heat.
  2. Add the onion, carrots, and celery, and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic and flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth and heavy cream.
  5. Stir in the thyme, salt, and pepper.
  6. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring often, until the vegetables are tender and the soup has thickened.
  7. Stir in the chicken and peas and simmer for 3 to 5 minutes, until hot throughout.
  8. Ladle the soup into eight small cups or bowls.
  9. Place one puff pastry topper on each just before serving.

Notes

For crisp pastry, add the toppers just before serving. Refrigerate soup separately for up to 3 days; freeze the soup without the pastry toppers for up to 2 months. For a dairy-free option, use dairy-free butter and an unsweetened plant-based cream.