Chicken Pot Pie Soup

Serves 1
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Directions

  1. 1Melt a stick of Kerrygold butter in a pan.
  2. 2Melt a stick of Kerrygold butter in a pan.
  3. 3Melt a stick of Kerrygold butter in a pan.
  4. 4Chop the carrots, celery, potatoes, and onion.
  5. 5Chop the carrots, celery, potatoes, and onion.
  6. 6Chop the carrots, celery, potatoes, and onion.
  7. 7Add the chopped vegetables to the pan.
  8. 8Add the chopped vegetables to the pan.
  9. 9Add the chopped vegetables to the pan.
  10. 10Add a little bit of salt to the vegetables to help them cook down.
  11. 11Add a little bit of salt to the vegetables to help them cook down.
  12. 12Add a little bit of salt to the vegetables to help them cook down.
  13. 13Add half a cup of all-purpose flour to the vegetables.
  14. 14Add half a cup of all-purpose flour to the vegetables.
  15. 15Add half a cup of all-purpose flour to the vegetables.
  16. 16Stir the flour into the vegetables until it's all incorporated.
  17. 17Stir the flour into the vegetables until it's all incorporated.
  18. 18Stir the flour into the vegetables until it's all incorporated.
  19. 19Pour in 64 ounces of chicken broth (two containers).
  20. 20Pour in 64 ounces of chicken broth (two containers).
  21. 21Pour in 64 ounces of chicken broth (two containers).
  22. 22Let the mixture simmer until the potatoes are nice and tender.
  23. 23Let the mixture simmer until the potatoes are nice and tender.
  24. 24Let the mixture simmer until the potatoes are nice and tender.
  25. 25Preheat your oven to 400 degrees Fahrenheit to prepare the puff pastry for the topping.
  26. 26Preheat your oven to 400 degrees Fahrenheit to prepare the puff pastry for the topping.
  27. 27Preheat your oven to 400 degrees Fahrenheit to prepare the puff pastry for the topping.
  28. 28Break the puff pastry into rustic pieces as you unroll it and place it on a baking sheet.
  29. 29Break the puff pastry into rustic pieces as you unroll it and place it on a baking sheet.
  30. 30Break the puff pastry into rustic pieces as you unroll it and place it on a baking sheet.
  31. 31Brush the puff pastry with heavy cream and sprinkle with kosher salt.
  32. 32Brush the puff pastry with heavy cream and sprinkle with kosher salt.
  33. 33Brush the puff pastry with heavy cream and sprinkle with kosher salt.
  34. 34Bake the puff pastry in the oven until golden brown and puffy.
  35. 35Bake the puff pastry in the oven until golden brown and puffy.
  36. 36Bake the puff pastry in the oven until golden brown and puffy.
  37. 37Once the potatoes are tender and simmering over low heat, add the shredded rotisserie chicken.
  38. 38Once the potatoes are tender and simmering over low heat, add the shredded rotisserie chicken.
  39. 39Once the potatoes are tender and simmering over low heat, add the shredded rotisserie chicken.
  40. 40Slowly stir in one cup of heavy cream.
  41. 41Slowly stir in one cup of heavy cream.
  42. 42Slowly stir in one cup of heavy cream.
  43. 43Add fresh rosemary and thyme to the soup.
  44. 44Add fresh rosemary and thyme to the soup.
  45. 45Add fresh rosemary and thyme to the soup.
  46. 46Season with pepper, a little more salt, and garlic powder to taste.
  47. 47Season with pepper, a little more salt, and garlic powder to taste.
  48. 48Season with pepper, a little more salt, and garlic powder to taste.
  49. 49Serve the soup in a bowl, topped with the baked puff pastry.
  50. 50Serve the soup in a bowl, topped with the baked puff pastry.
  51. 51Serve the soup in a bowl, topped with the baked puff pastry.
  52. 52Enjoy your chicken pot pie soup.
  53. 53Enjoy your chicken pot pie soup.
  54. 54Enjoy your chicken pot pie soup.

Ingredients

  • 1 stick Kerrygold butter
  • 1 stick Kerrygold butter
  • 1 stick Kerrygold butter
  • 1 bundle celery
  • 1 bundle celery
  • 1 bundle celery
  • 1.5 pound yellow baby potatoes
  • 1.5 pound yellow baby potatoes
  • 1.5 pound yellow baby potatoes
  • 0.5 bag baby carrots
  • 0.5 bag baby carrots
  • 0.5 bag baby carrots
  • 1 count white onion
  • 1 count white onion
  • 1 count white onion
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 64 ounces chicken broth
  • 64 ounces chicken broth
  • 64 ounces chicken broth
  • 1 shredded rotisserie chicken
  • 1 shredded rotisserie chicken
  • 1 shredded rotisserie chicken
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 fresh rosemary
  • 1 fresh rosemary
  • 1 fresh rosemary
  • 1 fresh thyme
  • 1 fresh thyme
  • 1 fresh thyme
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 garlic powder
  • 1 garlic powder
  • 1 garlic powder

Equipment

large potcutting boardknifeovenbaking sheetpastry brushbowlladle

Tips

  • Seasonings can be adjusted to individual taste preferences.
  • The milk on the floor is optional.