Ingredients
Method
Bake the Flaky Puff Pastry Croutons
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unroll the cold puff pastry sheet onto a lightly floured surface. Using a pizza cutter or sharp knife, slice into 1.5-inch squares. Arrange on the baking sheet 1 inch apart.
- Brush pastry tops lightly with egg wash and sprinkle with dried thyme and a pinch of flaky sea salt. Bake for 12 to 15 minutes until deep golden-brown, puffed, and crisp. Set aside to cool.
Sauté Aromatics & Build the Velvety Roux
- In a large heavy-bottomed Dutch oven or stockpot, melt 4 tablespoons butter over medium heat.
- Add diced onion, carrots, and celery. Sauté for 6 to 8 minutes until tender and fragrant. Stir in minced garlic and cook for 1 additional minute.
- Sprinkle all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out raw flour taste and form a rich paste.
Simmer the Soup to Velvety Perfection
- Gradually pour in the chicken bone broth while stirring continuously to dissolve the flour paste into a smooth, lump-free liquid.
- Add diced Yukon gold potatoes, fresh thyme, minced rosemary, sea salt, and black pepper. Bring to a gentle boil, then reduce heat to medium-low, cover partially, and simmer for 12 to 14 minutes until potatoes are fork-tender.
- Stir in the shredded cooked chicken breast, heavy cream, and sweet green peas. Simmer gently uncovered for 4 to 5 minutes until heated through and thickened into a luscious, velvety pot pie filling consistency.
Ladle & Garnish
- Taste and adjust seasoning with additional sea salt or black pepper if desired. Remove from heat.
- Ladle hot soup into shallow ceramic bowls. Float 2 to 3 golden puff pastry croutons directly on top of each bowl. Garnish with fresh thyme leaves and serve immediately while the pastry is warm and shatteringly crisp!