Chicken Pot Pie Soup
When you’re craving a comforting bowl of warmth, try this soup inspired by chicken pot pie. It freezes wonderfully, making it perfect for saving leftovers to enjoy during future comfort food emergencies.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 528kcalCarbohydrates: 37gProtein: 35gFat: 37gSaturated Fat: 14.5gSodium: 953mgFiber: 4g
Tried this recipe?Let us know how it was!