# @createaplatewithdina on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DR_MA49j1fu
- **Gondola URL:** https://gondola.cc/posts/51828055-createaplatewithdina-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/33ce9cb8fb.jpg
- **Posted:** 2025-12-08T03:25:00.000+00:00
- **Account Owner:** Dina Borshch | Easy Recipes & Weeknight Meals (@createaplatewithdina) — https://gondola.cc/createaplatewithdina

## Caption

The Best Chicken Pot Pie Soup | Part 8 of My Sunday Soup Series ✨

Ingredients

For the Soup
	•	1 tbsp olive oil
	•	2 tbsp butter
	•	1 medium onion, diced
	•	2 medium carrots, diced
	•	3 celery stalks, diced
	•	3–4 garlic cloves, minced
	•	5 tbsp flour
	•	6½ cups chicken broth
	•	½–1 cup heavy whipping cream (added at the end)
	•	1 medium Yukon potato, diced small (about 1 heaping cup)
	•	2 cups shredded cooked chicken
	•	1 cup frozen peas
	•	1 tsp garlic powder
	•	1 tsp onion powder
	•	¼ tsp black pepper
	•	½–1 tsp salt (adjust to taste)
	•	3–4 fresh thyme sprigs
	•	1 tbsp fresh parsley, chopped (added at the end)

Garlic-Salt Puff Pastry Croutons
	•	1 sheet puff pastry
	•	1 egg
	•	1 tbsp water
	•	1 tsp garlic salt (in egg wash)
	•	½ tsp garlic salt (after baking)

Instructions

1. Heat the olive oil and butter in a large pot, then add the diced onion, carrots, and celery. Sauté for 6–8 minutes until softened. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir well, cooking for 1 minute.

2. Slowly whisk in 6½ cups chicken broth. Add the diced potatoes, the fresh thyme spring, and seasoned with garlic powder, onion powder, black pepper, and salt. Bring the soup to a gentle simmer and cook for 10 minutes, or until the potatoes almost cooked through. 

3. Stir in the shredded chicken and frozen peas, and let everything simmer together for about 5 minutes.

4. Reduce the heat to low and stir in ½ cup heavy cream. Add up to 1 cup total if you prefer a creamier soup. Warm gently without boiling. Stir in the fresh parsley right before serving.

5. For the garlic puff pastry croutons, preheat oven to 400°F. Cut the puff pastry into small squares. Whisk together the egg, water, and 1 teaspoon garlic salt. Brush over the pastry pieces and bake for 15-18 minutes, or until golden, puffed, and flaky. While warm, sprinkle with the remaining ½ teaspoon garlic salt and toss lightly.

6. Serve the soup hot and top each bowl with a handful of garlic-salt puff pastry croutons.

#chickenpotpie #soup #chickenpotpiesoup #easyrecipe #soupseason

## Stats

- **Views:** 12,958
- **Likes:** 917
- **Shares:** 0
- **Comments:** 19

## Tags

soup, chickenpotpiesoup, chickenpotpie, easyrecipe, soupseason

---
Copyright (c) Gondola