Chicken Pot Pie Soup

Serves 1
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Directions

  1. 1Add one stick of butter into a large soup pot.
  2. 2Chop 10 ounces of celery.
  3. 3Chop one white onion.
  4. 4Cut two pounds of yellow potatoes in half.
  5. 5Add chopped celery, onion, and potatoes to the pot with the butter.
  6. 6Add a quarter cup of olive oil to the pot.
  7. 7Add a sprinkle of salt to the vegetables to help them cook down.
  8. 8Shred a rotisserie chicken.
  9. 9Once 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.
  10. 10Add 64 ounces of chicken broth.
  11. 11Turn the heat to medium and bring the mixture to a simmer, cooking until the potatoes are tender.
  12. 12Add the shredded rotisserie chicken into the pot.
  13. 13Prepare the topping by placing parchment paper on a baking sheet.
  14. 14Break up puff pastry straight from the freezer into pieces on the baking sheet.
  15. 15Brush a little heavy cream on top of each puff pastry piece.
  16. 16Add some flaky salt on top of the puff pastry.
  17. 17Bake the puff pastry in the oven at 400 degrees Fahrenheit (200 degrees Celsius) until golden and puffy.
  18. 18Season the soup generously with dried dill, garlic powder, and black pepper.
  19. 19Add a little extra salt to taste.
  20. 20Once potatoes are tender, turn the heat to low and slowly add in one cup of heavy cream, stirring constantly.
  21. 21Serve the chicken pot pie soup in a bowl with the baked puff pastry on top.

Ingredients

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

Equipment

large soup potcutting boardknifebaking sheetparchment paperpastry brush

Tips

  • Season generously to taste.

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