Chicken Pot Pie Soup

with Puff Pastry Rounds

Warm, comforting, and utterly satisfying, this Chicken Pot Pie Soup combines the creamy richness of a classic pot pie with the coziness of a hearty soup. Topped with golden, flaky puff pastry rounds, it’s the perfect dish for chilly days or when you need a little indulgence. This recipe makes use of rotisserie chicken for convenience and freezes beautifully for future meals.
To enhance the flavor, sauté your vegetables until they begin to caramelize, creating a deeper base for your soup. Use fresh herbs like dill and parsley for a bright, aromatic finish. Don’t forget to serve the soup with puff pastry rounds for that quintessential pot pie experience. If freezing leftovers, omit the herbs and pastry to preserve the best texture and flavor for reheating.

1. Bake the cheddar crust dippersPreheat 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.Pressing the cheddar into the crust helps it melt into a cohesive topping rather than sliding off.Allow the sheet pans to cool before discarding the parchment for easier cleanup.

2. Cook the vegetablesMelt 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.Dicing the vegetables finely helps them cook quickly and evenly.Scrape vegetable scraps into a compost bowl to keep your work area tidy.

3. Build the soup baseSprinkle 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.Add the broth gradually to avoid flour lumps and maintain a smooth base.Rinse the measuring cups right away so flour does not harden on them.

4. Finish and serveStir 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.Hold off on adding more salt until after the soup simmers since the broth reduces slightly.Let leftovers cool before transferring to airtight containers for storage.

Frozen puff pastry1 sheet

- Frozen

Large egg1 piece

- Dairy

Dill1/4 cup

- Produce

Unsalted butter3 tbsp

- Dairy

Leeks2 piece

- Produce

Pepper1/4 tsp

- Spices

Flour1/2 tbsp

- Baking

Reduced-sodium chicken broth5 cup

- broth

Frozen peas1/3 cup

- Frozen

Rotisserie chicken1/2 lb

- Meat

Flat-leaf parsley1/3 cup

- Produce

refrigerated pie crusts2 count

- refrigerated

grated cheddar cheese1 cup

- dairy

salted butter4 tbsp

- dairy

Celery3 stalk

- Produce

Carrots2 count

- Produce

yellow onions2 count

- produce

Fresh thyme2 tsp

- Produce

turmeric0 count

- spices

Kosher salt0 count

- Spices

Black Pepper0 count

- Spices

all purpose flour1/4 cup

- baking

White Wine1/2 cup

- Liquor

Chicken Broth6 cup

- Canned Goods

shredded rotisserie chicken3 cup

- meat

Fresh Parsley1/4 cup

- Produce

Heavy Cream1/2 cup

- Dairy

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woman in blue shirt sitting beside woman in black shirt

Chicken Pot Pie Soup

with Puff Pastry Rounds