Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 frozen puff pastry sheet (thawed); 1 large egg (beaten); 4 tablespoon unsalted butter; 1 medium yellow onion (diced); 3 medium carrots (diced); 3 celery ribs (diced); 3 clove garlic cloves (minced); ⅓ cup all-purpose flour; 5 cup low-sodium chicken broth; 1 pound Yukon Gold potatoes (cut into ½-inch cubes); 1 teaspoon dried thyme; ½ teaspoon dried rosemary (crushed); 1 teaspoon kosher salt; ½ teaspoon black pepper; 3 cup shredded cooked chicken (such as rotisserie chicken); 1 cup frozen peas; 1 cup whole milk; ½ cup heavy cream; 2 tablespoon fresh parsley (chopped)

Instructions

Bake the pastry
Bake the pastry:
Preheat the oven to 400°F and line a baking sheet with parchment. Cut 1 thawed sheet of puff pastry into 12 squares, arrange them on the sheet, and brush with 1 beaten egg. Bake for 14 to 16 minutes, until puffed and golden.
Sauté
Sauté:
Meanwhile, melt 4 tablespoons butter in a large Dutch oven over medium heat. Add 1 diced onion, 3 diced carrots, and 3 diced celery ribs and cook for 6 minutes. Add 3 minced garlic cloves for 30 seconds, then sprinkle in ⅓ cup flour and stir for 1 minute.
Simmer the potatoes
Simmer the potatoes:
Slowly whisk in 5 cups chicken broth. Add 1 pound cubed potatoes, 1 teaspoon thyme, ½ teaspoon rosemary, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer for 12 to 15 minutes, until the potatoes are tender.
Chicken and cream
Chicken and cream:
Stir in 3 cups shredded chicken, 1 cup frozen peas, 1 cup whole milk, and ½ cup heavy cream. Heat gently for 5 minutes without boiling, then stir in 2 tablespoons chopped parsley and adjust the salt.
Serve
Serve:
Ladle the chicken pot pie soup into 6 bowls and top each with 2 puff pastry squares.

Tips

Rotisserie chicken makes this a fast weeknight soup, but any leftover chicken or turkey works. Add the puff pastry right before serving so it stays flaky. No puff pastry? Serve with warm biscuits or crumbled crackers instead.

Storage

Store the soup and puff pastry separately: the soup in the refrigerator for up to 4 days and the pastry at room temperature for up to 2 days. Reheat the soup gently and re-crisp the pastry at 350°F for 3 minutes.