Chicken Pot Pie Soup with Salt-and-Pepper Puff Pastry Croutons

Name: Chicken Pot Pie Soup with Salt-and-Pepper Puff Pastry Croutons
Yield: 6 to 8
Ingredients: 1 (9½ by 9-inch) sheet, puff pastry, thawed; 1 , large egg; 1 tablespoon, water; 1 teaspoon, coarse sea salt; 1 teaspoon, coarsely ground pepper; 6 tablespoons, unsalted butter; ¼ cup, all-purpose flour; 5 cups, whole milk; 1½ teaspoons, table salt; ¾ teaspoon, pepper; 1½ pounds, boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces; 2 ounces, Gruyère cheese, shredded (⅔ cup); 1 ounce, Parmesan cheese, grated (½ cup); ¼ cup, extra-virgin olive oil; 4 tablespoons, unsalted butter; 1 pound, Yukon Gold potatoes, peeled and cut into ½-inch pieces; 2 , carrots, peeled and cut into ½-inch pieces; 1 , medium leek, white and light-green parts only, halved lengthwise, cut into ½-inch pieces, and washed thoroughly; 1 small bulb, fennel, stalks discarded, bulb halved, cored, and cut into ½-inch pieces; 1 teaspoon, minced fresh thyme; ½ teaspoon, table salt; ½ teaspoon, pepper; 4 , garlic cloves, minced; 1 teaspoon, grated lemon zest; ½ cup, dry white wine; 1 cup, frozen peas; 1 cup, frozen corn; 3 tablespoons, minced fresh parsley; 3 tablespoons, minced fresh dill

22 comments

By Marc Sievers

SERVES6 to 8

TIME1¾ hours

Chicken Pot Pie Soup with Salt-and-Pepper Puff Pastry Croutons

WHY THIS RECIPE WORKS

Puff pastry croutons are the star in this hearty chicken and vegetable soup. This recipe won the “make it simpler” challenge in episode 3 of America's Test Kitchen: The Next Generation. Contestants were asked to take a classic dish—in this ...

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