Creamy Chicken Pot Pie Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste to taste
- Puff pastry for topping, cut into shapes
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth.
- Bring to a simmer and cook for 10 minutes, or until thickened.
- Stir in heavy cream, shredded chicken, peas, thyme, and pepper.
- Season with salt to taste.
- Serve warm, topped with puff pastry shapes.
