Chicken Pot Pie Soup

Here's that soup I made this morning. Not the prettiest soup I've ever made but out of this world delicious! I topped it off with some buttery flaky puffed pastry and it tasted just like a chicken pot pie!

Chicken Pot Pie Soup

4 medium russet potatoes, peeled and diced...
1 store bought rotisserie chicken
6 cups chicken broth
4 tablespoons olive oil
4 tablespoons butter
1/4 cup onion, diced small
1/2 cup celery, diced
1/2 cup slice mushrooms
1/2 cup carrots, chopped
1/2 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon cracked black pepper
1 cup heavy cream
Pinch sea salt
1 sheet of Pepperridge Farm Puffed Pastry

Add diced potatoes to a large bowl filled with cold water. Set aside. Shred or chop chicken to the size you prefer and set aside 2-3 cups.

In a large skillet, heat the oil and butter over medium-high heat. Add the onions, mushrooms, and the celery cooking until just tender...about 2 minutes. Stir in the flour and whisk until it forms a paste or roux. Add the Italian seasoning and pepper; cook for 2 more minutes.

Whisk the roux into the chicken broth and bring back up to a boil. Drain the diced potatoes and add them along with the carrots and the diced or shredded chicken to the broth. Cover and turn the heat down to low to allow to simmer until potatoes and carrots are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Preheat the oven to 350 degrees and lay one sheet of puffed pastry on baking sheet. I usually cut it into small squares but you can leave it whole and break into pieces later. Bake for about 10-12 minutes until golden brown. Ladle the soup into bowls and garnish with the puffed pastry squares. Oh yum!

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