Chicken pot pie – a dish synonymous with warmth, comfort, and pure deliciousness. But what if you could enjoy all those flavors in a lighter, more convenient way? Enter chicken pot pie soup with puff pastry croutons – a delightful twist on the chicken halal
. This recipe combines the rich, savory elements of a pot pie with the ease of a comforting soup, topped with flaky, buttery puff pastry croutons for an irresistible textural contrast.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 cup chopped cooked chicken breast
  • 1 cup frozen peas
  • 1 cup chopped russet potato (peeled)
  • 1/2 cup half-and-half (or heavy cream for a richer flavor)
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes. Stir in garlic, thyme, rosemary, salt, and pepper, and cook for an additional minute until fragrant.
  2. Simmer the Broth: Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  3. Add Chicken and Vegetables: Add the cooked chicken breast, frozen peas, and chopped potato to the simmering broth. Cook for 5-7 minutes, or until the potatoes are tender.
  4. Creamy Touch: Stir in the half-and-half (or heavy cream) and bring to a gentle simmer. Do not boil again.
  5. Prepare the Puff Pastry Croutons: Preheat oven to 400°F (200°C). Lightly flour a surface and roll out the puff pastry sheet to a thin layer. Cut into squares or desired shapes for the croutons. Brush the tops with beaten egg.
  6. Bake the Croutons: Transfer the puff pastry squares to a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until golden brown and puffed.
  7. Serve and Enjoy: Ladle the hot soup into bowls and top with the freshly baked puff pastry croutons. Garnish with chopped fresh parsley for a touch of color.

Tips:

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Feel free to customize the vegetables! This recipe is a great base for adding other favorites like corn, green beans, or mushrooms.
  • For a vegetarian option, omit the chicken and add an extra cup of chopped vegetables or cooked lentils.
  • If you prefer a thicker soup, mash some of the cooked potatoes before adding the cream.

This chicken pot pie soup is a guaranteed crowd-pleaser. It's perfect for a cozy weeknight meal or a casual weekend lunch. With its comforting flavors, satisfying texture, and ease of preparation, this recipe is sure to become a favorite in your household.

 

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