Ingredients
Scale
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter, divided
- 1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 3/4 tsp poultry seasoning, divided
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/3 cup dry white wine (e.g., chardonnay or pinot gris)
- 3 cups reduced-sodium chicken broth
- 1 cup half and half
- 1/2 cup heavy cream
- 1 lb Yukon gold potatoes, peeled and diced into 1/4 inch cubes
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 1/2 cups frozen peas and carrots mix
- 1 cup corn (frozen or canned)
- Frozen puff pastry sheet (thawed)
- Biscuits (store-bought or homemade)
Instructions
- Heat olive oil and 1 1/2 Tbsp butter in a pot. Add chicken and seasonings. Cook until golden brown. Set aside.
- Add remaining butter to the pot. Sauté onions and celery. Stir in garlic.
- Sprinkle flour into the vegetables and cook for a minute. Add white wine and 1 cup chicken broth. Simmer.
- Add remaining chicken broth, half and half, potatoes, and seasonings. Boil, then simmer for 12-15 minutes.
- Mash half of the potatoes for creaminess. Return chicken to the pot and add heavy cream, peas, carrots, and corn.
- For optional thickening, mix cornstarch and water. Stir into soup and cook briefly.
- Preheat oven to 425°F. Cut pastry and bake until golden, or bake biscuits as per instructions.
Notes
Season each layer to enhance flavor.
For thicker soup, mash more potatoes or use cornstarch.
Ensure potatoes are tender but not mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 2
- Sodium: 800
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 75