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This Chicken Pot Pie Soup Will be an Instant Family Favorite

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There is nothing like a rich, creamy, homemade chicken pot pie…that steamy, mouthwatering filling with flaky crust cooked to golden brown perfection…yum! Well here's a tasty twist on this hearty, comfort food classic: Chicken Pot Pie Soup!

It's a great way to warm you up on a chilly day, and the ultimate in hearty comfort food. Serving it with a fluffy puff pastry is the perfect touch, making it just like a real chicken pot pie. It's a homemade masterpiece, just like mom used to make, but easier!

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Ingredients

  • 1 sheet puff pastry, thawed
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/2 sweet onion, diced
  • 1 cleaned and trimmed leek, sliced
  • 1/3 cup chopped carrots
  • 1/4 cup chopped celery
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 cups low-sodium chicken stock
  • 1 cup half and half
  • 1.5 pounds Yukon gold potatoes, cut into 1/2 inch chunks
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn

Directions

Preheat oven to 425 degrees.

Heat a large pot over medium heat and add olive oil and butter. Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then let cook until soft, about 5 minutes.

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Stir in garlic and cook for 30 seconds, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent. Most of the flour will stick to the vegetables, but you do want it to turn a slightly golden color and smell a bit nutty.

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Add in potatoes, chicken stock and half and half to the soup, stirring and allowing the mixture to come to a bubble. Reduce heat to medium low, add in chicken, peas and corn and cover, simmering for 10-15 minutes. Taste and season with more salt and pepper if needed.

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Use a biscuit cutter (or even a knife) and cut 12 "biscuits" out of your thawed puff pastry sheet. Place them on a baking sheet (brushing with some beaten egg if desired) and bake for 10-12 minutes, or until golden brown.

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