Chicken Pot Pie Soup

Serves 1
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Directions

  1. 1Add one stick of butter into a large soup pot.
  2. 2Add one stick of butter into a large soup pot.
  3. 3Add one stick of butter into a large soup pot.
  4. 4Chop 10 ounces of celery.
  5. 5Chop 10 ounces of celery.
  6. 6Chop 10 ounces of celery.
  7. 7Chop one white onion.
  8. 8Chop one white onion.
  9. 9Chop one white onion.
  10. 10Cut two pounds of yellow potatoes in half.
  11. 11Cut two pounds of yellow potatoes in half.
  12. 12Cut two pounds of yellow potatoes in half.
  13. 13Add chopped celery, onion, and potatoes to the pot with the butter.
  14. 14Add chopped celery, onion, and potatoes to the pot with the butter.
  15. 15Add chopped celery, onion, and potatoes to the pot with the butter.
  16. 16Add a quarter cup of olive oil to the pot.
  17. 17Add a quarter cup of olive oil to the pot.
  18. 18Add a quarter cup of olive oil to the pot.
  19. 19Add a sprinkle of salt to the vegetables to help them cook down.
  20. 20Add a sprinkle of salt to the vegetables to help them cook down.
  21. 21Add a sprinkle of salt to the vegetables to help them cook down.
  22. 22Shred a rotisserie chicken.
  23. 23Shred a rotisserie chicken.
  24. 24Shred a rotisserie chicken.
  25. 25Once the butter is melted and the onions are translucent, add in a third of a cup of flour and stir until all the flour is incorporated.
  26. 26Once the butter is melted and the onions are translucent, add in a third of a cup of flour and stir until all the flour is incorporated.
  27. 27Once the butter is melted and the onions are translucent, add in a third of a cup of flour and stir until all the flour is incorporated.
  28. 28Add 64 ounces of chicken broth.
  29. 29Add 64 ounces of chicken broth.
  30. 30Add 64 ounces of chicken broth.
  31. 31Turn the heat to medium and bring the mixture to a simmer, cooking until the potatoes are tender.
  32. 32Turn the heat to medium and bring the mixture to a simmer, cooking until the potatoes are tender.
  33. 33Turn the heat to medium and bring the mixture to a simmer, cooking until the potatoes are tender.
  34. 34Add the shredded rotisserie chicken into the pot.
  35. 35Add the shredded rotisserie chicken into the pot.
  36. 36Add the shredded rotisserie chicken into the pot.
  37. 37Prepare the topping by placing parchment paper on a baking sheet.
  38. 38Prepare the topping by placing parchment paper on a baking sheet.
  39. 39Prepare the topping by placing parchment paper on a baking sheet.
  40. 40Break up puff pastry straight from the freezer into pieces on the baking sheet.
  41. 41Break up puff pastry straight from the freezer into pieces on the baking sheet.
  42. 42Break up puff pastry straight from the freezer into pieces on the baking sheet.
  43. 43Brush a little heavy cream on top of each puff pastry piece.
  44. 44Brush a little heavy cream on top of each puff pastry piece.
  45. 45Brush a little heavy cream on top of each puff pastry piece.
  46. 46Add some flaky salt on top of the puff pastry.
  47. 47Add some flaky salt on top of the puff pastry.
  48. 48Add some flaky salt on top of the puff pastry.
  49. 49Bake the puff pastry in the oven at 400 degrees Fahrenheit (200 degrees Celsius) until golden and puffy.
  50. 50Bake the puff pastry in the oven at 400 degrees Fahrenheit (200 degrees Celsius) until golden and puffy.
  51. 51Bake the puff pastry in the oven at 400 degrees Fahrenheit (200 degrees Celsius) until golden and puffy.
  52. 52Season the soup generously with dried dill, garlic powder, and black pepper.
  53. 53Season the soup generously with dried dill, garlic powder, and black pepper.
  54. 54Season the soup generously with dried dill, garlic powder, and black pepper.
  55. 55Add a little extra salt to taste.
  56. 56Add a little extra salt to taste.
  57. 57Add a little extra salt to taste.
  58. 58Once potatoes are tender, turn the heat to low and slowly add in one cup of heavy cream, stirring constantly.
  59. 59Once potatoes are tender, turn the heat to low and slowly add in one cup of heavy cream, stirring constantly.
  60. 60Once potatoes are tender, turn the heat to low and slowly add in one cup of heavy cream, stirring constantly.
  61. 61Serve the chicken pot pie soup in a bowl with the baked puff pastry on top.
  62. 62Serve the chicken pot pie soup in a bowl with the baked puff pastry on top.
  63. 63Serve the chicken pot pie soup in a bowl with the baked puff pastry on top.

Ingredients

  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 10 ounces celery
  • 10 ounces celery
  • 10 ounces celery
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 2 pounds yellow potatoes
  • 2 pounds yellow potatoes
  • 2 pounds yellow potatoes
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • salt
  • salt
  • salt
  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 0.33 cup flour
  • 0.33 cup flour
  • 0.33 cup flour
  • 64 ounces chicken broth
  • 64 ounces chicken broth
  • 64 ounces chicken broth
  • dried dill
  • dried dill
  • dried dill
  • garlic powder
  • garlic powder
  • garlic powder
  • black pepper
  • black pepper
  • black pepper
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • puff pastry
  • puff pastry
  • puff pastry

Equipment

large soup potcutting boardknifebaking sheetparchment paperpastry brush

Tips

  • Season generously to taste.