Golden Chicken Pot Pie Soup

Potatoes and other veggies are cooked and combined with diced chicken breast in a dill-flavored creamy broth, topped with puff pastry rounds.

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Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 egg
• 2 Tablespoons milk
• 2 Tablespoons butter
• 1 Tablespoon olive oil
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 3 Tablespoons flour
• 6 cups chicken broth
• 1 medium Yukon gold potato, peeled and diced
• 1 small celery root, peeled and diced
• 1 medium rutabaga, peeled and diced
• 2 carrots, peeled and diced
• 1 cup canned or frozen corn
• 1/2 of a small butternut squash, peeled and diced
• 1/2 teaspoon dried dill weed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups diced, cooked rotisserie chicken breast
• 1/2 cup half-and-half or light cream

Method

Preheat oven to 375 degrees. Cut the puff pastry into 1 1/2-inch rounds. Place the rounds on a cookie sheet. In a small bowl, whisk together egg and milk. Using a pastry brush, brush the tops of the rounds with the milk mixture. Bake for 10 to 12 minutes or until golden brown. Remove from cookie sheets and place on wire racks to cool. Heat butter and olive oil in a large stockpot over medium-high heat. Add onion and garlic, and saute until onion is soft and translucent. Decrease heat to medium, and gradually whisk in flour. Cook for 5 to 7 minutes, stirring constantly, until flour mixture is a light golden brown color. Slowly stir in chicken broth. Add potato, celery root, rutabaga, carrots, corn, squash, dill, salt, and pepper. Bring to a boil, then reduce heat and simmer for approximately 15 minutes, or until vegetables are tender but not mushy. Stir in chicken and half-and-half, and continue cooking another 3 to 5 minutes until heated through. Ladle soup into bowls. Top with puff pastry rounds, and serve.

Notes: This is a hearty main-dish soup.

Number of servings: 4-6

Submitted By: Nancy H. elliott
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