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Jason's Deli-Style Chicken Pot Pie Soup
Rachel Kim

Jason's Deli-Style Chicken Pot Pie Soup

Pot pie soup needs a gravy-like broth, but it still has to move in the bowl. A modest roux, diced chicken and frozen peas make the filling familiar. Bake the pastry squares separately and set them on top at the last second.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 sheet frozen puff pastry thawed
  • 1 large egg
  • 4 tbsp unsalted butter
  • 1 small yellow onion diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 1/3 cup all-purpose flour
  • 5 cups low-sodium chicken broth
  • 2 cups whole milk
  • 3 cups diced cooked chicken
  • 1 cup frozen peas
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

Method
 

  1. Cut the puff pastry into eight squares, brush with beaten egg and bake at 400°F for 15 minutes until deeply puffed and 160°F inside.
  2. Melt the butter in a Dutch oven and cook the onion, carrots and celery for 7 minutes.
  3. Stir in the flour for 2 minutes, then whisk in the broth and milk.
  4. Add the salt and black pepper and simmer for 12 minutes until the broth coats a spoon.
  5. Add the chicken and peas and cook for 6 minutes until the chicken reaches 165°F.
  6. Divide the soup among bowls and set one pastry square on each just before serving.