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As the temperatures begin to drop and the days grow shorter, the craving for comfort food becomes a familiar refrain across many households. Comfort foods, deeply rooted in tradition and home cooking, have a unique ability to warm our hearts and nourish our bodies. Among the countless options available, few dishes can rival the rich, hearty goodness of chicken pot pie. This classic dish, with its flaky crust and creamy filling, has been a staple of American cuisine for generations. But what if we took all that comforting goodness and transformed it into a delightful soup? Enter Cozy Chicken Pot Pie Soup, a warm bowl of flavor that encapsulates everything we love about the original dish but in a more accessible, easy-to-make format.

Chicken Pot Pie Soup

Warm up your winter evenings with Cozy Chicken Pot Pie Soup, a delightful twist on a classic comfort food. This rich and creamy soup combines tender chicken, vibrant vegetables, and a savory broth, creating a heartwarming dish that’s perfect for any day. Easy to prepare and endlessly customizable, this soup is an ideal meal for busy nights or relaxing weekends. Discover how to create this culinary hug that will nourish both body and soul with every comforting spoonful.
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Ingredients
  

1 lb boneless, skinless chicken breast, diced

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 cup Yukon Gold potatoes, diced

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

1 teaspoon Worcestershire sauce (optional)

1 cup puff pastry, thawed and cut into squares (for topping)

Instructions
 

Prepare the Chicken: In a large pot over medium heat, add the olive oil. Once hot, add the diced chicken and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.

    Sauté Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables start to soften, about 5-6 minutes.

      Combine Ingredients: Return the chicken to the pot and stir in the potatoes, chicken broth, thyme, rosemary, paprika, and Worcestershire sauce. Bring the mixture to a boil.

        Simmer the Soup: Reduce heat to a simmer, cover, and let cook for about 20-25 minutes or until the potatoes and carrots are tender.

          Add Cream and Peas: Stir in the heavy cream and frozen peas. Let cook for an additional 5 minutes. Adjust seasoning with more salt and pepper if desired.

            Prepare Puff Pastry: While the soup is simmering, preheat the oven to 400°F (200°C). Lay the puff pastry squares on a baking sheet and bake according to the package instructions until golden brown, about 15 minutes.

              Serve: Ladle the soup into bowls, top with a puff pastry square, and garnish with chopped fresh parsley for a touch of color.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6 bowls