Chicken Pot Pie Soup

Serves 1
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Directions

  1. 1Melt a stick of Kerrygold butter in a pan.
  2. 2Chop the carrots, celery, potatoes, and onion.
  3. 3Add the chopped vegetables to the pan.
  4. 4Add a little bit of salt to the vegetables to help them cook down.
  5. 5Add half a cup of all-purpose flour to the vegetables.
  6. 6Stir the flour into the vegetables until it's all incorporated.
  7. 7Pour in 64 ounces of chicken broth (two containers).
  8. 8Let the mixture simmer until the potatoes are nice and tender.
  9. 9Preheat your oven to 400 degrees Fahrenheit to prepare the puff pastry for the topping.
  10. 10Break the puff pastry into rustic pieces as you unroll it and place it on a baking sheet.
  11. 11Brush the puff pastry with heavy cream and sprinkle with kosher salt.
  12. 12Bake the puff pastry in the oven until golden brown and puffy.
  13. 13Once the potatoes are tender and simmering over low heat, add the shredded rotisserie chicken.
  14. 14Slowly stir in one cup of heavy cream.
  15. 15Add fresh rosemary and thyme to the soup.
  16. 16Season with pepper, a little more salt, and garlic powder to taste.
  17. 17Serve the soup in a bowl, topped with the baked puff pastry.
  18. 18Enjoy your chicken pot pie soup.

Ingredients

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

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