Chicken Pot Pie Soup
This Chicken Pot Pie Soup combines the comfort and indulgence of a chicken pie and the easiness of a soup.
Ingredients
- 1 lb chicken thighs, bone-in and skin-on
- 1 small onion diced
- 3 cloves garlic, minced
- 1 large carrot, sliced
- 2 celery sticks, sliced
- ½ fennel bulb, diced
- 2 tbsp butter
- 3 tbsp all-purpose flour
- ½ cup corn
- 3 cups chicken stock
- 1 bay leaf
- a few thyme sprigs
- 1 cup peas
- ¼ cup heavy cream
- ½ lemon, zest and juice
- mini croissants, for topping
- grated parmesan cheese, for topping
- fresh dill, for topping
- salt and black pepper
Instructions
- Preheat the oven or air fryer to 325℉.
- Season the chicken thighs all over with salt and black pepper.
- Add chicken thighs, skin side down, to a large pot. Set the heat to medium. Let the chicken thighs sear undisturbed, until golden brown around the edges, about 10-12 minutes. Flip and cook the second side for about 2 minutes more. The chicken will not be fully cooked at this point.
- Remove the chicken to a plate and carefully peel off the skin and place on a lined sheet tray.
- Transfer the chicken skins to the oven (or to an air fryer) and cook until very crispy, about 20-25 minutes. Set aside to cool.
- Meanwhile, add the onion to the pot with the chicken fat. Cook for about 3-4 minutes, until translucent.
- Add in the garlic, carrot, celery and fennel. Season with salt and pepper and cook until the veggies are soft, 5-8 minutes.
- Move veggies off to the side of the pot to make space to make a quick roux. Add the butter to the pot and melt. Stir in flour, stirring consistently, then stir the roux into all the veggies. Cook for 1 minute.
- Add the corn, then the chicken back in.
- Add in the stock, the bay leaf and thyme (tied together with butcher’s twine if you have it).
- Simmer the soup over medium low heat, stirring occasionally, until the chicken is fully cooked.
- If the soup seems like it is getting too thick as it is cooking, cover it with a lid. Add in more chicken stock or water as needed.
- Remove the bay leaf and thyme and discard. Remove chicken from the soup and shred with two forks. Discard the bones.
- Add the shredded chicken back into the soup along with the peas and cream. Taste and adjust seasonings. Add in lemon juice.
- Serve soup topped with dill, black pepper, grated parmesan cheese, lemon zest, croissants and crushed pieces of crispy chicken skin.