Dairy Free Chicken Pot Pie Soup
Enjoy all the cozy comfort of a classic favorite in a bowl. It is a delicious meal everyone will love.
Ingredients
For the Pastry Topping
- 1 sheet Dairy Free Puff Pastry, Thawed
- 1 tbsp Unsweetened Oat Milk
- 1/4 tsp Flaky Sea Salt
For the Soup
- 4 tbsp Dairy Free Butter
- 1 medium Yellow Onion, Diced
- 2 Carrots, Diced
- 2 stalks Celery, Diced
- 3 cloves Garlic, Minced
- 1/3 cup All Purpose Flour
- 5 cups Chicken Broth
- 1 lb Yukon Gold Potatoes, Diced Into 1/2 Inch Pieces
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1 Bay Leaf
- 3 cups Cooked Chicken, Shredded
- 1 cup Frozen Peas
- 1 cup Unsweetened Oat Milk
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the puff pastry into 2 inch squares, arrange them on the sheet, brush with oat milk and sprinkle with flaky salt. Bake for 15 to 18 minutes until puffed and golden.
- Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 7 minutes until softened, then stir in the garlic for 1 minute.
- Sprinkle in the flour and stir for 2 minutes. Slowly pour in the broth while whisking so the soup stays smooth.
- Add the potatoes, thyme, rosemary and bay leaf. Bring to a boil, then simmer for 15 minutes until the potatoes are tender and the soup has thickened.
- Stir in the chicken, peas and oat milk and simmer for 5 minutes. Remove the bay leaf and season with the salt and pepper.
- Ladle the soup into bowls and top with the warm puff pastry squares just before serving so they stay flaky.
Nutrition
Serving: 1servingCalories: 497kcalCarbohydrates: 45gProtein: 32gFat: 21g