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Chicken Pot Pie Soup

soup

Chicken Pot Pie Soup

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

Prep

10 min

Cook

30 min

Total

40 min

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Ingredients

Serves11

Chicken Pot Pie Soup

  • 2.75 sheet Frozen puff pastry (Thawed)
  • 2.75 piece Large eggs (Beaten)
  • 0.6875 cup Dill (Roughly chopped, plus small sprigs for pastry)
  • 8.25 tbsp Unsalted butter
  • 5.5 piece Leeks (Cut into half-moons)
  • 0.6875 tsp Pepper (Freshly ground, plus more to taste)
  • 9.625 tbsp Flour
  • 13.75 cup Reduced-sodium chicken broth
  • 0.9075 cup Frozen peas
  • 6.875 lb Rotisserie chicken (Meat picked into bite-size pieces)
  • 0.9075 cup Flat-leaf parsley (Chopped)
  • 5.5 count refrigerated pie crusts (9 inch crusts; for cheddar crust dippers)
  • 2.75 cup grated cheddar cheese (about 4 oz; for dippers)
  • 11 tbsp salted butter
  • 8.25 stalk Celery (finely diced)
  • 5.5 count Carrots (medium, peeled and finely diced)
  • 5.5 count Yellow onion (medium, finely diced)
  • 5.5 tsp Fresh thyme (chopped)
  • 0 count turmeric (pinch)
  • 0 count Kosher salt (to taste)
  • 0 count Black Pepper (to taste)
  • 0.6875 cup All-Purpose Flour
  • 1.375 cup White Wine
  • 16.5 cup Chicken Broth
  • 8.25 cup shredded rotisserie chicken
  • 0.6875 cup Fresh Parsley (chopped)
  • 1.375 cup Heavy Cream
Servings: 11−+
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Cooking Instructions

  1. 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. 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. 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. 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

Prep: 10 min · Cook: 30 min · Total: 40 min · Servings: 11

Ingredients

Chicken Pot Pie Soup

  • 2.75 sheet Frozen puff pastry (Thawed)
  • 2.75 piece Large eggs (Beaten)
  • 0.6875 cup Dill (Roughly chopped, plus small sprigs for pastry)
  • 8.25 tbsp Unsalted butter
  • 5.5 piece Leeks (Cut into half-moons)
  • 0.6875 tsp Pepper (Freshly ground, plus more to taste)
  • 9.625 tbsp Flour
  • 13.75 cup Reduced-sodium chicken broth
  • 0.9075 cup Frozen peas
  • 6.875 lb Rotisserie chicken (Meat picked into bite-size pieces)
  • 0.9075 cup Flat-leaf parsley (Chopped)
  • 5.5 count refrigerated pie crusts (9 inch crusts; for cheddar crust dippers)
  • 2.75 cup grated cheddar cheese (about 4 oz; for dippers)
  • 11 tbsp salted butter
  • 8.25 stalk Celery (finely diced)
  • 5.5 count Carrots (medium, peeled and finely diced)
  • 5.5 count Yellow onion (medium, finely diced)
  • 5.5 tsp Fresh thyme (chopped)
  • count turmeric (pinch)
  • count Kosher salt (to taste)
  • count Black Pepper (to taste)
  • 0.6875 cup All-Purpose Flour
  • 1.375 cup White Wine
  • 16.5 cup Chicken Broth
  • 8.25 cup shredded rotisserie chicken
  • 0.6875 cup Fresh Parsley (chopped)
  • 1.375 cup Heavy Cream

Instructions

  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.
  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.
  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.
  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.