Chicken Pot Pie Soup

25 mins
Serves 4
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Directions

  1. 1Start with a whole stick of Kerrygold butter in your pan.
  2. 2Start with a whole stick of Kerrygold butter in your pan.
  3. 3Start with a whole stick of Kerrygold butter in your pan.
  4. 4Add carrots, potatoes, celery, and one onion.
  5. 5Add carrots, potatoes, celery, and one onion.
  6. 6Add carrots, potatoes, celery, and one onion.
  7. 7Chop potatoes in half and chop the onion.
  8. 8Chop potatoes in half and chop the onion.
  9. 9Chop potatoes in half and chop the onion.
  10. 10Add a little bit of salt to the veggies.
  11. 11Add a little bit of salt to the veggies.
  12. 12Add a little bit of salt to the veggies.
  13. 13Add 1/2 cup all-purpose flour.
  14. 14Add 1/2 cup all-purpose flour.
  15. 15Add 1/2 cup all-purpose flour.
  16. 16Stir the flour into the veggies until you don't see any of the white from the flour.
  17. 17Stir the flour into the veggies until you don't see any of the white from the flour.
  18. 18Stir the flour into the veggies until you don't see any of the white from the flour.
  19. 19Add two 32 ounce containers of chicken broth.
  20. 20Add two 32 ounce containers of chicken broth.
  21. 21Add two 32 ounce containers of chicken broth.
  22. 22Let it simmer until potatoes are tender.
  23. 23Let it simmer until potatoes are tender.
  24. 24Let it simmer until potatoes are tender.
  25. 25Preheat oven to 400 degrees.
  26. 26Preheat oven to 400 degrees.
  27. 27Preheat oven to 400 degrees.
  28. 28Prepare puff pastry and place on baking sheet.
  29. 29Prepare puff pastry and place on baking sheet.
  30. 30Prepare puff pastry and place on baking sheet.
  31. 31Brush heavy cream on top of puff pastry and sprinkle with kosher salt.
  32. 32Brush heavy cream on top of puff pastry and sprinkle with kosher salt.
  33. 33Brush heavy cream on top of puff pastry and sprinkle with kosher salt.
  34. 34Bake until golden brown and puffy.
  35. 35Bake until golden brown and puffy.
  36. 36Bake until golden brown and puffy.
  37. 37Add shredded rotisserie chicken to the soup.
  38. 38Add shredded rotisserie chicken to the soup.
  39. 39Add shredded rotisserie chicken to the soup.
  40. 40Slowly stir in 1 cup of heavy cream.
  41. 41Slowly stir in 1 cup of heavy cream.
  42. 42Slowly stir in 1 cup of heavy cream.
  43. 43Add rosemary and thyme.
  44. 44Add rosemary and thyme.
  45. 45Add rosemary and thyme.
  46. 46Add salt, pepper, and garlic powder to taste.
  47. 47Add salt, pepper, and garlic powder to taste.
  48. 48Add salt, pepper, and garlic powder to taste.
  49. 49Add puff pastry to the soup.
  50. 50Add puff pastry to the soup.
  51. 51Add puff pastry to the soup.

Ingredients

  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 0.5 bag carrots
  • 0.5 bag carrots
  • 0.5 bag carrots
  • 1.5 pound potatoes
  • 1.5 pound potatoes
  • 1.5 pound potatoes
  • 1 bundle celery
  • 1 bundle celery
  • 1 bundle celery
  • 1 yellow onion onion
  • 1 yellow onion onion
  • 1 yellow onion 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 rotisserie chicken
  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 a little bit rosemary
  • 1 a little bit rosemary
  • 1 a little bit rosemary
  • 1 a little bit thyme
  • 1 a little bit thyme
  • 1 a little bit thyme
  • 1 a little bit pepper
  • 1 a little bit pepper
  • 1 a little bit pepper
  • 1 a little bit salt
  • 1 a little bit salt
  • 1 a little bit salt
  • 1 a little bit garlic powder
  • 1 a little bit garlic powder
  • 1 a little bit garlic powder
  • 1 puff pastry
  • 1 puff pastry
  • 1 puff pastry

Equipment

knifecutting boardpotspatulameasuring cupovenbaking sheetpastry brush
Chicken Pot Pie Soup | Clip Recipe