Delicious and comforting chicken pot pie soup with a twist of toasted almonds.

This chicken pot pie soup combines all the flavors of a traditional pot pie with a hearty homemade broth. The addition of toasted almonds adds a delightful crunch and nuttiness to each spoonful. It's a perfect comfort food for chilly evenings and can be made in just under an hour. Serve it with warm crusty bread for a complete meal that will warm your soul.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons butter
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup sliced almonds, toasted
• 1 sheet of store-bought puff pastry, thawed

Directions

1. In a large pot, cook the chicken breasts over medium heat until cooked through. Remove from the pot and set aside.
2. In the same pot, melt the butter and add the onion, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
3. Add the flour to the pot and stir well to coat the vegetables.
4. Slowly pour in the chicken broth while continuously stirring. Bring the mixture to a boil.
5. Reduce the heat to low and add the milk, peas, dried thyme, salt, and pepper. Cook for an additional 10 minutes, stirring occasionally.
6. While the soup simmers, shred the cooked chicken breasts into bite-sized pieces.
7. Add the shredded chicken to the pot and cook for another 5 minutes to heat through.
8. In a separate pan, toast the sliced almonds over medium heat until golden brown and fragrant. Set aside.
9. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
10. Cut the puff pastry into squares or circles that will fit on top of your soup bowls.
11. Ladle the soup into individual oven-safe bowls and top each bowl with a puff pastry square or circle.
12. Place the bowls on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown and puffed up.
13. Remove from the oven and sprinkle each bowl with toasted almonds before serving.

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