Chicken Pot Pie Soup

When you’re in serious need of a bowl of coziness, whip up this soup inspired by chicken pot pie. The leftover soup freezes beautifully so you can stash some away for future emergencies.

1 sheet frozen puff pastry, thawed
1 large egg, beaten
1/4 c. dill, roughly chopped, plus small sprigs for pastry
3 tbsp. unsalted butter
2 leeks, cut into half-moons
3 carrots, peeled and sliced ¼ inch thick
2 large stalks celery, sliced ¼ inch thick
Kosher salt and pepper
3 1/2 tbsp. flour
5 c. reduced-sodium chicken broth
1/3 c. frozen peas
2 1/2-lb. rotisserie chicken, meat picked into bite-size pieces
1/3 c. flat-leaf parsley, chopped

Step 1
Heat oven to 400°F. Cut eight 2 1/2-inch circles from puff pastry and place on parchment-lined baking sheet. Brush with egg and top each with 1 sprig dill, pressing to adhere. Bake until puffed and golden brown, 10 to 13 minutes.
Step 2
Meanwhile, heat butter in large saucepan on medium. Add leeks, carrots, celery, and 1/4 teaspoon salt and sauté until beginning to soften, 8 to 10 minutes.
Step 3
Sprinkle in flour and cook, stirring, 1 minute. Slowly stir in broth and bring to a simmer. Simmer until vegetables are tender and soup has thickened, 10 to 12 minutes.
Step 4
Remove from heat and stir in peas and chicken and its juices and heat through. Season with 1/4 teaspoon pepper and stir in parsley and dill. Serve with puff pastry rounds.

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