Serves 1
Directions
- 1Melt a stick of Kerrygold butter in a pan.
- 2Chop the carrots, celery, potatoes, and onion.
- 3Add the chopped vegetables to the pan.
- 4Add a little bit of salt to the vegetables to help them cook down.
- 5Add half a cup of all-purpose flour to the vegetables.
- 6Stir the flour into the vegetables until it's all incorporated.
- 7Pour in 64 ounces of chicken broth (two containers).
- 8Let the mixture simmer until the potatoes are nice and tender.
- 9Preheat your oven to 400 degrees Fahrenheit to prepare the puff pastry for the topping.
- 10Break the puff pastry into rustic pieces as you unroll it and place it on a baking sheet.
- 11Brush the puff pastry with heavy cream and sprinkle with kosher salt.
- 12Bake the puff pastry in the oven until golden brown and puffy.
- 13Once the potatoes are tender and simmering over low heat, add the shredded rotisserie chicken.
- 14Slowly stir in one cup of heavy cream.
- 15Add fresh rosemary and thyme to the soup.
- 16Season with pepper, a little more salt, and garlic powder to taste.
- 17Serve the soup in a bowl, topped with the baked puff pastry.
- 18Enjoy your chicken pot pie soup.
Ingredients
- 1 stick Kerrygold butter
- 1 bundle celery
- 1.5 pound yellow baby potatoes
- 0.5 bag baby carrots
- 1 count white onion
- 0.5 cup all-purpose flour
- 64 ounces chicken broth
- 1 shredded rotisserie chicken
- 1 cup heavy cream
- 1 fresh rosemary
- 1 fresh thyme
- 1 pepper
- 1 salt
- 1 garlic powder
Equipment
large potcutting boardknifeovenbaking sheetpastry brushbowlladle
Tips
- Seasonings can be adjusted to individual taste preferences.
- The milk on the floor is optional.
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