Chicken Pot Pie Soup with Puff Pastry Croutons

Name: Chicken Pot Pie Soup with Puff Pastry Croutons
Cook time: 1 h 50 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: All-purpose flour; 1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted (see note); 1 extra-large egg beaten with 1 tablespoon heavy cream, for egg wash; Kosher salt and freshly ground black pepper; Freshly ground black pepper; 3 chicken breasts, skin-on, bone-in (2 1/2 to 3 pounds total); Good olive oil; 6 tablespoons (3/4 stick) unsalted butter; 5 cups chopped leeks, white and light green parts (3 leeks); 4 cups chopped fennel, tops and cores removed (2 bulbs); 3 cups (1/2-inch) diced scrubbed carrots; 1 tablespoon minced garlic (3 cloves); 1 tablespoon chopped fresh tarragon leaves; 1/4 cup Wondra flour; 3/4 cup cream sherry, divided; 7 cups good chicken stock, preferably homemade; 1 (2 × 3-inch) piece of Italian Parmesan cheese rind; 1 (10-ounce) box frozen peas; 1 cup frozen whole pearl onions; 1/4 cup minced fresh parsley

Instructions

Cook:1h 50min

Food Network star Ina Garten's comforting recipe for chicken pot pie soup includes all your favorite aromatic vegetables in a rich, creamy broth, topped with flaky puff pastry croutons.

Updated at: Mon, 23 Feb 2026 21:49:33 GMT