Savory Chicken Pot Pie Soup Hearty and Simple Dish

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• to taste salt and pepper
• 1/2 cup all-purpose flour
• 2 cups puff pastry or biscuit dough, cut into small squares (for topping)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
2. Add the diced chicken to the pot and cook until browned, about 5-7 minutes.
3. Stir in the carrots and celery, cooking for another 4-5 minutes until they begin to soften.
4. Sprinkle the flour over the chicken and vegetables, stirring well to coat. Cook for 2 minutes to remove the raw flour taste.
5. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring to a simmer.
6. Add the heavy cream, thyme, rosemary, and season with salt and pepper. Stir in the frozen peas.
7. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.
8. While the soup is simmering, preheat the oven according to the instructions for the dough (puff pastry or biscuit).
9. Prepare the dough as directed (if using puff pastry, roll it out) and cut into squares or rounds based on preference.
10. Once the soup is ready, ladle it into oven-safe bowls. Place the dough pieces on top of the soup. If using puff pastry, ensure it covers the entire surface for a nice crust.
11. Bake in the oven until the dough is golden and cooked through, about 15-20 minutes, depending on the type of dough used.