Our New Favorite Dinner - Chicken Pot Pie Soup

Ingredients

• 1 stick Unsalted Butter (melted)
• 0.25 cup Olive Oil (extra virgin)
• 10 oz Celery (chopped)
• 1 large White Onion (chopped)
• 2 lb Yellow Potatoes (cut in half)
• 1 tsp Kosher Salt (plus extra for seasoning)
• 0.33 cup All-Purpose Flour (for thickening)
• 64 oz Chicken Broth (low‑sodium)
• 1 whole Rotisserie Chicken (meat shredded, skin removed)
• 1 cup Heavy Cream (plus 2 tbsp for brushing pastry)
• 1 sheet Puff Pastry Sheet (thawed, broken into bite‑size pieces)
• 1 tsp Flaky Sea Salt (for topping)
• 1 tsp Dried Dill (optional, can use fresh dill)
• 1 tsp Garlic Powder (generous amount)
• 0.5 tsp Black Pepper (freshly ground, generous)

Instructions

1. Melt Butter and Prep Vegetables

   Melt the stick of butter in the large soup pot over medium‑low heat. While it melts, chop the celery, onion, and cut the potatoes in half.

   Time: PT15M

2. Sauté Vegetables

   Add the 1/4 cup olive oil, chopped onion, celery, and potatoes to the pot. Sprinkle with a pinch of salt and sauté until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Create the Roux

   Sprinkle 1/3 cup flour over the vegetables and stir continuously for 2 minutes until the flour is fully incorporated and lightly golden.

   Time: PT2M

   Temperature: medium

4. Add Broth and Simmer

   Gradually whisk in 64 oz chicken broth, bringing the mixture to a gentle simmer. Cook, uncovered, until the potatoes are tender, about 15 minutes.

   Time: PT15M

   Temperature: medium

5. Shred Rotisserie Chicken

   While the potatoes finish cooking, pull the meat off the rotisserie chicken, discard skin and bones, and shred with two forks.

   Time: PT5M

6. Add Chicken to Soup

   Stir the shredded chicken into the simmering soup and let it heat through for 2 minutes.

   Time: PT2M

   Temperature: low

7. Finish with Heavy Cream

   Turn the heat to low and slowly whisk in 1 cup heavy cream, stirring constantly for about 3 minutes until the soup is creamy and smooth.

   Time: PT3M

   Temperature: low

8. Prepare Puff Pastry Topping

   Break the thawed puff pastry sheet into bite‑size pieces. Brush each piece with a little heavy cream, then sprinkle flaky salt, dried dill, garlic powder, and black pepper.

   Time: PT5M

9. Bake Pastry Pieces

   Spread the seasoned pastry pieces on a baking sheet and bake in a pre‑heated 400°F oven until golden and puffy, about 15 minutes.

   Time: PT15M

   Temperature: 400°F

10. Serve

    Ladle the hot soup into bowls and top each serving with a handful of the baked puff pastry pieces. Enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

25g

Carbohydrates

45g

Fat

25g

Fiber

4g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Celery: Celery leaves
• Instead of White Onion: yellow onion
• Instead of Yellow Potatoes: russet potatoes
• Instead of Kosher Salt: table salt
• Instead of All-Purpose Flour: whole wheat flour
• Instead of Chicken Broth: vegetable broth, homemade chicken stock
• Instead of Rotisserie Chicken: cooked chicken breast, canned chicken
• Instead of Heavy Cream: half‑and‑half, whole milk (thicker consistency)
• Instead of Puff Pastry Sheet: store‑bought pie crust, phyllo dough
• Instead of Flaky Sea Salt: regular kosher salt
• Instead of Dried Dill: fresh dill
• Instead of Garlic Powder: fresh minced garlic
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Soup Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Pastry Brush
• Baking Sheet
• Oven
• Measuring Cups and Spoons
• Ladle

Critical Steps — Do Not Skip

• Melt butter without letting it brown or burn.
• Incorporate flour fully to avoid lumps and achieve a smooth roux.
• Add heavy cream slowly over low heat to prevent curdling.
• Bake puff pastry until golden and puffy; over‑baking makes it too hard.

Chef Tips from the Video

• Use a rotisserie chicken for maximum flavor and convenience.
• For extra herb flavor, add a few sprigs of fresh thyme to the broth while simmering.
• If you prefer a crispier topping, drizzle a little melted butter over the pastry pieces before baking.

Troubleshooting

Storage

Refrigerator: Store soup in an airtight container for up to 3 days. Reheat gently; add a splash of broth if it thickens.

Freezer: Freeze soup (without pastry) in freezer‑safe bags for up to 2 months. Thaw overnight and reheat; bake fresh pastry when ready to serve.

Room temperature: Do not store at room temperature; cool to room temperature within 2 hours then refrigerate.

Make-Ahead Tips

• Soup can be prepared a day ahead; reheat gently on the stove.
• Puff pastry topping is best baked just before serving for maximum puffiness.

Frequently Asked Questions