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Best Chicken Pot Pie Soup Recipe

47
0


chicken pot pie soup

Mike Garten

The best thing about this classic comfort food-turned-soup? You can make it ahead! Freeze any leftovers (minus the fresh herbs and puff pastry) for up to three months, then simply thaw overnight and add desired toppings for a bowl of cozy anytime you please.

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Cal/Serv:
528

Yields:

4


servings

Total Time:

0

hours

30

mins

1


sheet frozen puff pastry, thawed

1/4
c.

dill, roughly chopped, plus small sprigs for pastry

2


leeks, cut into half-moons

3


carrots, peeled and sliced ¼ inch thick

2


large stalks celery, sliced ¼ inch thick

5
c.

reduced-sodium chicken broth

2 1/2-lb. rotisserie chicken, meat picked into bite-size pieces

1/3
c.

flat-leaf parsley, chopped 

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  1. 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.
  2. 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.
  3. 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.
  4. 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.  

Freeze leftover soup (without herbs or puff pastry) in an airtight container for up to three months. Thaw overnight in the refrigerator, then warm and top as desired.

NUTRITIONAL INFORMATION (per serving):  About 528 cal, 37 g fat (14.5 g sat), 35 g pro, 953 mg sodium, 37 g carb, 4 g fiber

Did you make this recipe? Comment below!

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