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