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