Chicken Pot Pie Soup
Directions
- 1Start with a whole stick of Kerrygold butter in your pan.
- 2Add carrots, potatoes, celery, and one onion.
- 3Chop potatoes in half and chop the onion.
- 4Add a little bit of salt to the veggies.
- 5Add 1/2 cup all-purpose flour.
- 6Stir the flour into the veggies until you don't see any of the white from the flour.
- 7Add two 32 ounce containers of chicken broth.
- 8Let it simmer until potatoes are tender.
- 9Preheat oven to 400 degrees.
- 10Prepare puff pastry and place on baking sheet.
- 11Brush heavy cream on top of puff pastry and sprinkle with kosher salt.
- 12Bake until golden brown and puffy.
- 13Add shredded rotisserie chicken to the soup.
- 14Slowly stir in 1 cup of heavy cream.
- 15Add rosemary and thyme.
- 16Add salt, pepper, and garlic powder to taste.
- 17Add puff pastry to the soup.
Ingredients
- 1 stick butter
- 0.5 bag carrots
- 1.5 pound potatoes
- 1 bundle celery
- 1 yellow onion onion
- 0.5 cup all-purpose flour
- 64 ounces chicken broth
- 1 rotisserie chicken
- 1 cup heavy cream
- 1 a little bit rosemary
- 1 a little bit thyme
- 1 a little bit pepper
- 1 a little bit salt
- 1 a little bit garlic powder
- 1 puff pastry
Equipment
knifecutting boardpotspatulameasuring cupovenbaking sheetpastry brush
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