Chicken Pot Pie Soup recipes, December 9, 2022December 9, 2022 When you’re in serious need of a bowl of coziness, whip up this soup inspired by chicken pot pie. The leftover soup freezes beautifully so you can stash some away for future emergencies. Ingredients1 sheet frozen puff pastry, thawed1 large egg, beaten1/4 c. dill, roughly chopped, plus small sprigs for pastry3 tbsp. unsalted butter2 leeks, cut into half-moons3 carrots, peeled and sliced ¼ inch thick2 large stalks celery, sliced ¼ inch thickKosher salt and pepper3 1/2 tbsp. flour5 c. reduced-sodium chicken broth1/3 c. frozen peas2 1/2-lb. rotisserie chicken, meat picked into bite-size pieces1/3 c. flat-leaf parsley, chopped DirectionsStep 1Heat 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.Step 2Meanwhile, 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.Step 3Sprinkle 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.Step 4Remove 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. Uncategorized