Valentine's Day Dinner: Chicken Pot Pie Soup with Puff Pastry Hearts

 A hearty soup, made with chunks of chicken and vegetables in a thick delectable sauce, is topped with the cutest puff pastry hearts just in time for some Valentine's Day soul-warming food!

Chicken Pot Pie Soup with Puff Pastry Hearts

This is one dish that the whole family will love.  Perfect for this cold weather, and cute enough to serve to loved ones this Valentine's day.  This Chicken Pot Pie Soup with Puff Pastry Hearts has all the flavors of chicken pot pie without the effort of using a pie crust.  (love that!)

Tender chunks of chicken along with carrots, potatoes, celery, onion, and peas simmer in a thick sauce to create a warmly satisfying soup.  Top it with cute little hearts made from puff pastry and you have one delicious celebratory meal!

Enjoy!

What Ingredients do I need?

• canola oil
• russet potato
• celery 
• carrots
• flour
• low sodium chicken broth
• boneless skinless breasts, cooked and shredded
• frozen peas
• puff pastry

Substitutions and Variations

• Substitute leeks for the onions

• Add mushrooms, green beans, or corn to the mix

• Any fresh herbs such as thyme, bay leaf, or oregano will be a nice addition.

• Leave off the puff pastry or top with a biscuit

• Cooked turkey would be great in this soup.

• Add white wine for a sophisticated flavor

• Add poultry seasoning for a more developed chicken flavor

• Add some heavy cream for a richer creamier soup

Kitchen Tips and Notes

• For the chicken:  boil breasts or use an Instant Pot to cook the chicken and shred

• Use a rotisserie chicken or leftover roasted chicken

• Stores often carry pre-cut onions, celery, and carrots for convenience in the produce or frozen food sections.

• When adding flour you want to allow it to cook a little bit before adding the broth, so the flour taste cooks out.

• Other ways to thicken the soup is to create a flour, cornstarch, or rice starch slurry (starch/water mixture) added after the broth.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Chicken Pot Pie Soup with Puff Pastry Hearts

serves 6

2 Tablespoons canola oil
1 large russet potato, peeled and cubed
2 celery rubs, sliced
2 medium carrots, peeled, and cubed
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 14 1/2 oz. cans low sodium chicken broth
2 large boneless skinless breasts, cooked and shredded
1 cup frozen peas
1 sheet of puff pastry

Set out 1 sheet of puff pastry to thaw.  Preheat oven to 400 degrees.

In a Dutch oven heat oil over medium-high heat.  Add the potatoes, onion, celery and carrots.  Cook for 7 minutes, stirring occasionally until onion is soft.

Stir in the flour and stir coating vegetables, and allow to cook for about 30 seconds.  Add salt and pepper and add in the broth.  Bring to a boil, reduce heat and simmer uncovered 15 minutes until potatoes are tender.  

Meanwhile, using a heart shaped cookie cutter, cut out hear shapes using the puffed pastry.  Place them on a sheet pan.  If your dough is cold proceed to baking them for 10 minutes until golden.  If the pastry is room temperate stick the cut out dough in the refrigerator for 10-15 minutes and then proceed to bake for 10 minutes.  The colder the dough the puffier the pastry will be.

Add in the shredded chicken and peas to the Dutch oven, stirring to combine.  Cook 10 minutes to heat through.

Serve in bowls and top with pastries.