Chicken Pot Pie Soup with Pastry Crisps

Name: Chicken Pot Pie Soup with Pastry Crisps
Prep time: Prep Time: 20 minutes
Cook time: Cook Time: 40 minutes
Yield: Serves: 4 to 6
Ingredients: 1 refrigerated pie crust sheet (half of a 14.1 oz. pkg.); 1 egg, beaten; 1 1/2 tsp. kosher salt, divided; 3/4 tsp. ground black pepper, divided; 2 Tbsp. olive oil; 4 medium carrots, sliced (2 cups); 1 small onion, diced (1 cup); 3 celery stalks, sliced (1 cup); 3 Tbsp. all-purpose flour; 1 tsp. finely chopped fresh rosemary; 1 carton (32 oz.) Kitchen Basics® Original Chicken Stock; 2 cups whole milk; 2 cups cubed or pulled rotisserie or other cooked chicken; 1 cup frozen peas; 1 Tbsp. parsley, optional

Prep Time:
20 minutes
Cook Time:
40 minutes
Serves:
4 to 6

Ingredients

1 refrigerated pie crust sheet (half of a 14.1 oz. pkg.)
1 egg, beaten
1 1/2 tsp. kosher salt, divided
3/4 tsp. ground black pepper, divided
2 Tbsp. olive oil
4 medium carrots, sliced (2 cups)
1 small onion, diced (1 cup)
3 celery stalks, sliced (1 cup)
3 Tbsp. all-purpose flour
1 tsp. finely chopped fresh rosemary
1 carton (32 oz.) Kitchen Basics^® Original Chicken Stock
2 cups whole milk
2 cups cubed or pulled rotisserie or other cooked chicken
1 cup frozen peas
1 Tbsp. parsley, optional

Prep Time:
20 minutes
Cook Time:
40 minutes
Serves:
4 to 6

Print Recipe

A comfort food favorite turned into a soup. The best part of pot pie is always the crust, and here it is added to the soup in the form of seasoned crisps prepared from a sheet of ready-made pie dough.

Prep & Cook Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper. Unroll the pastry sheet onto parchment. Working quickly with cold pastry, brush with egg then sprinkle evenly with 1/2 tsp. salt and 1/4 tsp. pepper. Cut pastry into 1 1/2-inch pieces with a pizza wheel or sharp knife. Bake 10 to 12 minutes until golden brown. Remove from oven and set aside.
While pastry bakes, heat oil in a Dutch oven (5 to 6 qt.). Add carrots, onion, celery, 1 tsp. salt and 1/2 tsp. pepper. Cook 5 to 8 minutes until onions are softened, stirring frequently. Sprinkle vegetables with flour and rosemary; cook 1 minute, stirring constantly.
Add stock and milk; stir well, scraping up any flour from bottom and sides of pan with a wooden spoon. Bring to a simmer (do not boil) over high heat. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Adjust heat to keep soup at a simmer, as needed.
Stir in chicken and peas; cook 5 minutes or until heated through. Season to taste. Stir in parsley and serve soup topped with pastry crisps.

NOTE: Each 2 lb. rotisserie chicken has about 4 cups of meat.

Chicken Pot Pie Soup with Pastry Crisps

Ingredients

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Prep & Cook Instructions

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