Name: Chicken Pot Pie Soup with Salt-and-Pepper Puff Pastry Croutons
Total time: 1 h 45 min
Ingredients: 1 (9½ by 9-inch) sheet puff pastry , thawed; 1 large egg; 1 tablespoon water; 1 teaspoon coarse sea salt; 1 teaspoon coarsely ground pepper; 6 tablespoons unsalted butter; ¼ cup all-purpose flour; 5 cups whole milk; 1½ teaspoons table salt; ¾ teaspoon pepper; 1½ pounds boneless, skinless chicken thighs , trimmed and cut into ½-inch pieces; 2 ounces Gruyère cheese , shredded (⅔ cup); 1 ounce Parmesan cheese , grated (½ cup); ¼ cup extra-virgin olive oil; 4 tablespoons unsalted butter; 1 pound Yukon Gold potatoes , peeled and cut into ½-inch pieces; 2 carrots , peeled and cut into ½-inch pieces; 1 medium leek , white and light-green parts only, halved lengthwise, cut into ½-inch pieces, and washed thoroughly; 1 small bulb fennel , stalks discarded, bulb halved, cored, and cut into ½-inch pieces; 1 teaspoon minced fresh thyme; ½ teaspoon table salt; ½ teaspoon pepper; 4 garlic cloves , minced; 1 teaspoon grated lemon zest; ½ cup dry white wine; 1 cup frozen peas; 1 cup frozen corn; 3 tablespoons minced fresh parsley; 3 tablespoons minced fresh dill

Chicken Pot Pie Soup with Salt-and-Pepper Puff Pastry Croutons

By Marc Sievers

Published on December 26, 2022

Time

1¾ hours

Yield

6 to 8

Ingredients

Salt-and-Pepper Puff Pastry Croutons

1 (9½ by 9-inch) sheet puff pastry, thawed1 large egg 1 tablespoon water 1 teaspoon coarse sea salt 1 teaspoon coarsely ground pepper

Creamy Poached Chicken

6 tablespoons unsalted butter ¼ cup all-purpose flour 5 cups whole milk 1½ teaspoons table salt ¾ teaspoon pepper 1½ pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces2 ounces Gruyère cheese, shredded (⅔ cup)1 ounce Parmesan cheese, grated (½ cup)

Soup

¼ cup extra-virgin olive oil 4 tablespoons unsalted butter 1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces2 carrots, peeled and cut into ½-inch pieces1 medium leek, white and light-green parts only, halved lengthwise, cut into ½-inch pieces, and washed thoroughly1 small bulb fennel, stalks discarded, bulb halved, cored, and cut into ½-inch pieces1 teaspoon minced fresh thyme ½ teaspoon table salt ½ teaspoon pepper 4 garlic cloves, minced1 teaspoon grated lemon zest ½ cup dry white wine 1 cup frozen peas 1 cup frozen corn 3 tablespoons minced fresh parsley 3 tablespoons minced fresh dill

Instructions

for the salt-and-pepper puff pastry croutons

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Place puff pastry on lightly floured surface and roll gently to smooth. In small bowl, beat egg with water. Brush pastry with egg wash and then sprinkle evenly with salt and pepper. Using floured cutter, cut puff pastry sheet into small shapes. Transfer pastry pieces to prepared sheet and bake until puffed and golden brown, 10 to 15 minutes, rotating sheet halfway through baking. Set aside.

for the creamy poached chicken

Melt butter in medium saucepan over medium-high heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, salt, and pepper until smooth. Bring mixture to boil, reduce heat to medium, and cook, whisking occasionally, until thickened to consistency of heavy cream, 5 to 7 minutes. Add chicken and cook, stirring occasionally, until chicken registers 175 degrees, 10 to 15 minutes. Stir in Gruyère and Parmesan and cook until fully melted, 1 to 2 minutes. Remove pan from heat, cover, and set aside.

for the soup

Heat oil and butter in large Dutch oven over medium heat. Once butter has melted, add potatoes, carrots, leek, fennel, thyme, salt, and pepper. Cover and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in garlic, lemon zest, and wine and cook, uncovered, until fragrant, about 1 minute. Stir in peas, corn, parsley, dill, and poached chicken mixture. Cook until soup is heated through (do not boil), 3 to 5 minutes. If needed, add ¼ cup to ½ cup of water to adjust consistency of soup. Serve topped with croutons.