Creamy Chicken Pot Pie Soup

 

Ingredients:

• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3/4 teaspoon poultry seasoning, divided
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/3 cup dry white wine, such as Chardonnay or Pinot Gris
• 3 cups reduced-sodium chicken broth
• 1 cup half and half
• 1/2 cup heavy cream
• 1 pound Yukon Gold potatoes, peeled and diced into 1/4-inch cubes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 1/2 cups frozen peas and carrots mix
• 1 cup frozen or canned corn

Topping:

• 1 frozen puff pastry sheet, thawed
• Biscuits, store-bought or homemade

Instructions:

1. Heat the olive oil and 1 1/2 tablespoons of butter in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon poultry seasoning. Cook until golden brown and cooked through, about 5 minutes, stirring often. Remove the chicken to a plate.
2. Reduce the heat to medium and add the remaining 1 1/2 tablespoons of butter to the pot. Add the onions, celery, and garlic and cook for 3-5 minutes, until softened. Stir in the flour and cook for 1 minute to get the raw flour taste out, stirring often.
3. Pour in the wine and 1 cup of the chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot. Simmer for a minute or so.
4. Add the remaining chicken broth, half and half, potatoes, thyme, rosemary, onion powder, garlic powder, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon poultry seasoning. Increase the heat and bring the soup to a boil, then reduce the heat to medium-low and simmer for 12-15 minutes, until the potatoes are tender.
5. Use a potato masher to mash about half of the potatoes, so the soup is thickened and ultra creamy.
6. Return the chicken to the pot, along with the heavy cream, frozen peas and carrots, and corn. Stir well to combine and heat for a few minutes, until combined and heated through.
7. If the soup doesn't thicken enough for your liking, in a small bowl, mix together 2 tablespoons of cornstarch and 3 tablespoons of water until smooth. Stir that into the soup and cook for another few minutes, stirring often.
8. Serve hot, with biscuits or baked puff pastry squares and sprinkled with a dash of black pepper.

Topping:

1. Preheat the oven to 425 degrees Fahrenheit. Cut the puff pastry into squares and add them to a parchment paper-lined baking sheet.
2. Bake for approximately 10 minutes, until puffed up and golden brown.
3. Or, bake the biscuits according to package directions.

Enjoy!