Chicken Pot Pie Soup

Directions

1Thaw the puff pastry if needed. Arrange a rack in the middle of the oven and heat the oven to 400°F.

2Meanwhile, put the in onions, carrots, celery, and potatoes in a large bowl. Then put the garlic parsley in a small bowl.

3Unroll the pie crust on a sheet of parchment paper. Cover with parmesan cheese. Cut into 1-inch-wide strips (or into whatever shape that you’d like them for dipping) with a knife or kitchen shears. Sprinkle with ½ teaspoon kosher salt. Slide the parchment onto a baking sheet and bake until the edges of the crust are golden-brown, 11 to 14 minutes. Meanwhile, prepare the chicken.

4Season the chicken generously with salt and pepper. Melt 1 tablespoon of the unsalted butter in a Dutch oven or large pot over medium-high heat. Add the chicken and spread into an even layer, and cook undisturbed for 1 minute. Flip the chicken over with a wooden spoon and cook undisturbed for 1 minute. Stir and continue to cook until the chicken is cooked through, about 2 minutes more. Transfer to a bowl and set aside.

5Melt the remaining 3 tablespoons butter in the same pot over medium heat (no need to wipe out). Stir in the onions, carrots, celery, and potatoes, and season with salt and pepper. Cook, stirring occasionally, until the onions are soft and the carrot and celery are a more vibrant orange and green, about 5 minutes. Stir in the garlic oregano or thyme, and cook until fragrant, about 1 minute more.

6Srpinkle in the flour and stir until the vegetables are coated, about 1 minute. Pour in the chicken broth and milk, and season with salt and pepper. Use the wooden spoon to scrape up anything stuck to the bottom of the pot. Cover, then raise the heat to bring it to a lively simmer (little bubbles forming across the top of the liquid). Uncover and cook, stirring occasionally, until the flavors are combined and the potatoes are tender, about 10 minutes.

7Stir in the corn and peas, and the chicken and any accumulated liquid. Adjust the heat to maintain a gentle simmer, and cook until the vegetables and chicken are warmed through, 4 to 5 minutes. Taste and season with salt and pepper as needed. Sprinkle with the parsley and serve with the pie crust crackers.

RECIPE NOTES

1Using cooked chicken: You can substitute 2 to 2½ cups of shredded rotisserie chicken or leftover cooked turkey/chicken for the uncooked chicken breasts. Skip the first step and then add in the cooked, shredded meat when the recipe calls to add the chicken back in (the last step) to allow it to warm up along with the peas and corn.