Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 sheet frozen puff pastry, thawed; 1 large egg, beaten; 1/4 c. dill, roughly chopped, plus small sprigs for pastry; 3 tbsp. unsalted butter; 2 leeks, cut into half-moons; 3 carrots, peeled and sliced ¼ inch thick; 2 large stalks celery, sliced ¼ inch thick; Kosher salt and pepper; 3 1/2 tbsp. flour; 5 c. reduced-sodium chicken broth; 1/3 c. frozen peas; 2 1/2-lb. rotisserie chicken, meat picked into bite-size pieces; 1/3 c. flat-leaf parsley, chopped

A classic for a reason.

By Kristina KurekPublished: Sep 13, 2022

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Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

528

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When you're in serious need of a bowl of coziness, whip up this soup inspired by chicken pot pie. The leftover soup freezes beautifully so you can stash some away for future emergencies.

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Ingredients

1
sheet frozen puff pastry, thawed
1
large egg, beaten
1/4 cup
dill, roughly chopped, plus small sprigs for pastry
3 Tbsp.
unsalted butter
2
leeks, cut into half-moons
3
carrots, peeled and sliced ¼ inch thick
2
large stalks celery, sliced ¼ inch thick
Kosher salt and pepper
3 1/2 Tbsp.
flour
5 cups
reduced-sodium chicken broth
1/3 cup
frozen peas
2 1/2-lb. rotisserie chicken, meat picked into bite-size pieces
1/3 cup
flat-leaf parsley, chopped

Directions

1. Step 1Heat oven to 400°F. Cut eight 2 1/2-inch circles from puff pastry and place on parchment-lined baking sheet. Brush with egg and top each with 1 sprig dill, pressing to adhere. Bake until puffed and golden brown, 10 to 13 minutes.
2. Step 2Meanwhile, heat butter in large saucepan on medium. Add leeks, carrots, celery, and 1/4 teaspoon salt and sauté until beginning to soften, 8 to 10 minutes.
3. Step 3Sprinkle in flour and cook, stirring, 1 minute. Slowly stir in broth and bring to a simmer. Simmer until vegetables are tender and soup has thickened, 10 to 12 minutes.
4. Step 4Remove from heat and stir in peas and chicken and its juices and heat through. Season with 1/4 teaspoon pepper and stir in parsley and dill. Serve with puff pastry rounds.

Freeze leftover soup (without herbs or puff pastry) in an airtight container for up to three months. Thaw overnight in the refrigerator, then warm and top as desired.

NUTRITIONAL INFORMATION (per serving): About 528 cal, 37 g fat (14.5 g sat), 35 g pro, 953 mg sodium, 37 g carb, 4 g fiber

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