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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

Serves628

Chicken Pot Pie Soup

  • 157 sheet Frozen puff pastry (Thawed)
  • 157 piece Large eggs (Beaten)
  • 39.25 cup Dill (Roughly chopped, plus small sprigs for pastry)
  • 471 tbsp Unsalted butter
  • 314 piece Leeks (Cut into half-moons)
  • 39.25 tsp Pepper (Freshly ground, plus more to taste)
  • 549.5 tbsp Flour
  • 785 cup Reduced-sodium chicken broth
  • 51.81 cup Frozen peas
  • 392.5 lb Rotisserie chicken (Meat picked into bite-size pieces)
  • 51.81 cup Flat-leaf parsley (Chopped)
  • 314 count refrigerated pie crusts (9 inch crusts; for cheddar crust dippers)
  • 157 cup grated cheddar cheese (about 4 oz; for dippers)
  • 628 tbsp salted butter
  • 471 stalk Celery (finely diced)
  • 314 count Carrots (medium, peeled and finely diced)
  • 314 count Yellow onion (medium, finely diced)
  • 314 tsp Fresh thyme (chopped)
  • 0 count turmeric (pinch)
  • 0 count Kosher salt (to taste)
  • 0 count Black Pepper (to taste)
  • 39.25 cup All-Purpose Flour
  • 78.5 cup White Wine
  • 942 cup Chicken Broth
  • 471 cup shredded rotisserie chicken
  • 39.25 cup Fresh Parsley (chopped)
  • 78.5 cup Heavy Cream
Servings: 628−+
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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: 628

Ingredients

Chicken Pot Pie Soup

  • 157 sheet Frozen puff pastry (Thawed)
  • 157 piece Large eggs (Beaten)
  • 39.25 cup Dill (Roughly chopped, plus small sprigs for pastry)
  • 471 tbsp Unsalted butter
  • 314 piece Leeks (Cut into half-moons)
  • 39.25 tsp Pepper (Freshly ground, plus more to taste)
  • 549.5 tbsp Flour
  • 785 cup Reduced-sodium chicken broth
  • 51.81 cup Frozen peas
  • 392.5 lb Rotisserie chicken (Meat picked into bite-size pieces)
  • 51.81 cup Flat-leaf parsley (Chopped)
  • 314 count refrigerated pie crusts (9 inch crusts; for cheddar crust dippers)
  • 157 cup grated cheddar cheese (about 4 oz; for dippers)
  • 628 tbsp salted butter
  • 471 stalk Celery (finely diced)
  • 314 count Carrots (medium, peeled and finely diced)
  • 314 count Yellow onion (medium, finely diced)
  • 314 tsp Fresh thyme (chopped)
  • count turmeric (pinch)
  • count Kosher salt (to taste)
  • count Black Pepper (to taste)
  • 39.25 cup All-Purpose Flour
  • 78.5 cup White Wine
  • 942 cup Chicken Broth
  • 471 cup shredded rotisserie chicken
  • 39.25 cup Fresh Parsley (chopped)
  • 78.5 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.