Chicken Pot Pie Soup

with Puff Pastry Rounds

A warm and creamy Chicken Pot Pie Soup topped with golden puff pastry rounds. Perfect for comfort and convenience.

1. Bake the cheddar crust dippers
Preheat the oven to 375°F. Line two sheet pans with parchment paper. Unroll a pie crust onto each pan and sprinkle with grated cheddar and parsley. Press lightly so the toppings adhere. Bake for twelve to fourteen minutes until golden and crisp. Let cool.
Tip: Pressing the cheddar into the crust helps it melt into a cohesive topping rather than sliding off.
Cleanup: Allow the sheet pans to cool before discarding the parchment for easier cleanup.
2. Cook the vegetables
Melt the butter in a large pot over medium heat. Add the celery, carrots, onions, and thyme. Season with a pinch of turmeric, salt, and pepper. Cook for three to four minutes until the vegetables begin to soften.
Tip: Dicing the vegetables finely helps them cook quickly and evenly.
Cleanup: Scrape vegetable scraps into a compost bowl to keep your work area tidy.
3. Build the soup base
Sprinkle the flour over the vegetables and stir to combine. Cook for one to two minutes to remove the raw flour taste. Slowly pour in the white wine and chicken broth while stirring. Add the shredded chicken and chopped parsley. Bring to a gentle boil so the soup thickens slightly.
Tip: Add the broth gradually to avoid flour lumps and maintain a smooth base.
Cleanup: Rinse the measuring cups right away so flour does not harden on them.
4. Finish and serve
Stir in the heavy cream and taste the soup, adjusting seasonings as needed. Serve in bowls with the cheddar crust dippers broken into large pieces alongside.
Tip: Hold off on adding more salt until after the soup simmers since the broth reduces slightly.
Cleanup: Let leftovers cool before transferring to airtight containers for storage.

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Chicken Pot Pie Soup

with Puff Pastry Rounds