Some days you just don’t have time to make chicken pot pie. I wish this weren’t the case, but it is. On those days, to enjoy the classic flavors of a pot pie—buttery puff pastry, shredded meat, tender vegetables, and a wine-and-cream-spiked sauce—you have to conceive of a simpler, time-saving workaround. Enter this soup, which is a spoonable take on pot pie filling, served with torn pieces of crispy puff pastry alongside. Start with store-bought rotisserie chicken or a couple cooked breasts from the grocery store hot bar, and roll out a sheet of frozen puff pastry to bake while the soup simmers away. The shortcuts are worth it when the result is big flavor and cozy vibes that hit your table in under an hour.
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What you’ll need
Dutch Oven
$100 $94 At Amazon
French Wire Whisk
$18 $16 At Amazon
Rolling Pin
$11 $9 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Potato Masher
$15 $14 At Amazon
Recipe information
Total Time
55 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Melt 3 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Sprinkle 3 Tbsp. all-purpose flour over and cook, whisking constantly, until combined and mixture is light golden brown, about 3 minutes. Add 3 large shallots, coarsely chopped, 2 medium carrots, peeled, coarsely chopped, 2 celery stalks, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until carrots are slightly softened, 5–7 minutes.
Step 2
Add 3 garlic cloves, thinly sliced, and 2 tsp. thyme leaves to pot; season generously with freshly ground pepper. Cook, stirring, until garlic is fragrant, about 1 minute. Pour in 1 cup dry white wine and cook, stirring often, until evaporated and mixture is pasty, about 1 minute. Add 1 lb. small potatoes, scrubbed, cut into ½" pieces, 7 cups low-sodium chicken broth, 2 Tbsp. Dijon mustard, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and bring to a boil. Reduce heat and simmer, stirring occasionally, until potatoes are tender, 20–25 minutes.
Step 3
Meanwhile, roll out 1 sheet frozen puff pastry (one 14-oz. package or half of a 17.3-oz. package), thawed, on a surface (no need to flour) to a 16x12" rectangle; transfer to a parchment-lined baking sheet. Brush with 1 large egg, beaten to blend, and season generously with flaky sea salt and pepper. Prick pastry all over with a fork and bake until deep golden brown and crisp, 15–20 minutes. Let cool slightly.
Step 4
Using a potato masher or the back of a wooden spoon, mash about one third of potatoes in pot so they release their starch. Add 2 cups shredded cooked chicken meat, 1 cup heavy cream, and ½ cup frozen peas to soup. Cook, stirring occasionally, until chicken and peas are heated through and soup is slightly thickened, about 5 minutes. Taste soup and season with more kosher salt if needed.
Step 5
Ladle soup into bowls and top with chopped parsley and more pepper. Tear puff pastry into large pieces; serve alongside.
Do Ahead: Soup can be made 2 days ahead. Let cool; cover and chill. Puff pastry can be baked 1 day ahead; store airtight at room temperature.
