Preparation

Step 1: Cook the Chicken

In a large pot or Dutch oven, melt the butter over medium heat. Add the cubed chicken, seasoning it generously with salt and black pepper. Cook the chicken for 5-7 minutes, stirring occasionally, until the pieces are golden and fully cooked. Once done, remove the chicken from the pot and set it aside.

Step 2: Cook the Vegetables

Using the same pot, add the diced onion, sliced carrots, and minced garlic. Sauté the vegetables for about 3-4 minutes, or until the onion turns translucent and soft. Then, stir in the diced potatoes and let them cook for an additional 2 minutes to soften slightly.

Step 3: Make the Roux

Sprinkle the all-purpose flour over the sautéed vegetables, ensuring they are evenly coated. Stir constantly for 1-2 minutes to cook out the raw flour taste and allow the flour to form a roux, which will thicken the soup later.

Step 4: Add the Broth and Simmer

Slowly pour in the chicken broth while stirring to prevent any lumps from forming. Increase the heat slightly and bring the soup to a gentle simmer. Allow it to cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.

Step 5: Finish the Soup

Once the potatoes are cooked, stir in the cooked chicken, frozen peas, frozen corn, heavy cream, and dried thyme. Let the soup simmer for an additional 5-7 minutes, allowing the flavors to meld together and the soup to thicken to a creamy consistency. Taste and adjust seasoning with salt and black pepper as needed.

Step 6: Prepare the Puff Pastry Toppers (Optional)

If you’d like to add a bit of crunch and nostalgia to your soup, prepare the puff pastry toppers while the soup simmers. Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface, and cut it into circles or squares, depending on your preference. Place the pastry pieces on a baking sheet, brush with the beaten egg, and bake them for 12-15 minutes, or until they are golden and puffed.

Step 7: Serve

To serve, ladle the creamy chicken pot pie soup into bowls. If you’ve made puff pastry toppers, place one on top of each bowl. Garnish with freshly chopped parsley for a pop of color and added flavor. Now, sit back and enjoy the creamy, comforting flavors of this delightful soup!