Ingredients
Equipment
Method
Sauté the vegetables
- Melt the butter in a Dutch oven over medium heat, then add the onion, carrots, and celery. Sauté until softened, about 5 minutes, with visible steam and slight browning on the edges.
Build the creamy broth
- Sprinkle in the flour and whisk until it disappears into the butter-vegetable mixture, about 1 minute. Keep stirring until it smells slightly nutty and looks glossy.
- Pour in the chicken broth and cream, whisking until smooth. Bring to a gentle simmer and simmer for 15 minutes, stirring occasionally until the soup thickens to a silky consistency.
Add the filling
- Stir in the shredded chicken and frozen peas. Simmer for 3 to 5 minutes until the peas are bright green and the chicken is hot throughout.
Top and bake
- Heat the oven to 400°F. Cut puff pastry rounds to fit oven-safe bowls, then lay them over the hot soup.
- Transfer the bowls to a sheet pan and bake for 15 minutes at 400°F until the pastry is puffed and golden. Serve immediately while the lid is crisp.
Notes
For best texture, keep the filling at a gentle simmer before topping so the pastry rises evenly. Refrigerate leftovers in covered containers for up to 3 days; reheat gently in the microwave or on the stove. Freezing is not recommended because puff pastry lids soften when thawed. For a lighter option, use half-and-half instead of cream for a similar creamy finish.