@catalinamyy: Chicken pot pie soup made with bone broth for extra protein and a rich, savory flavor. All the cozy flavors of chicken pot pie in a bowl! 🥧🥕🧄🧅🧈🦴 Ingredients: 2 medium carrots, diced 3 celery stalks, diced 1/2 yellow onion, diced 4 garlic cloves, minced 2-4 small red potatoes, diced 2 -3 cups cooked shredded chicken 4 cups Kettle & Fire Chicken Bone Broth (I used one carton and the broth where I simmered my chicken) 1 cup frozen peas 1 cup frozen corn or 1 can, drained 4 tbsp butter 4 tbsp all purpose flour 1/2 cup heavy cream 1 tsp dried thyme 1 tsp garlic powder 1 tsp onion powder 1 tsp chicken bouillon (optional) 1/2 tsp black pepper Adjust salt to taste Handful of fresh parsley, chopped 1 sheet puff pastry 🥐🧈 Instructions: Preheat oven to 400°F. Cut puff pastry into squares or rectangles, brush with egg wash or butter, and bake on a parchment-lined baking sheet for 15-20 minutes or until golden and flaky. Set aside. 1. In a large pot over medium heat, melt butter. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute. 2. Add seasonings, stir for about 30 seconds to bloom the seasonings. Sprinkle in flour and stir continuously for 1-2 minutes to cook off the raw flour taste. 3. Slowly pour in the bone broth while stirring to prevent lumps. Add diced potatoes and bring to a gentle boil. Reduce heat to medium low and simmer for 12-15 minutes, or until potatoes are fork tender. 4. Stir in shredded chicken, peas, and corn. Simmer for another 5 minutes until everything is heated through. 5. Reduce heat to low. Stir in heavy cream, and fresh parsley. Taste and adjust salt and seasonings as needed. 6. Ladle soup into bowls and top with a golden, flaky puff pastry square. Garnish with additional fresh parsley and enjoy! #kettleandfire #soupseason #potpiesoup #potpie #dinner

Catalina Amy

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Region: US

Tuesday 20 October 2026 01:18:14 GMT