6-Serving Meal
Chicken Pot Pie Soup with Puff Pastry
serves 6
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
In Your Box (serves 6)
- 30 oz. Diced Boneless Skinless Chicken Breasts
- 12 fl. oz. Cream Sauce Base
- 24 oz. Carrot & Celery Blend
- 12 oz. Yukon Potatoes
- 8 oz. Puff Pastry Dough Square
- 3 oz. Frozen Peas
- 2 oz. AP Flour
- 2 oz. Shredded Cheddar-Jack Cheese
- 6 tsp. Chicken Broth Concentrate
- 2 tsp. Garlic Salt
- 1½ tsp. Rotisserie Chicken Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories580
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Carbohydrates43g
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Net Carbs38g
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Fat28g
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Protein38g
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Sodium1940mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Large Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak strips reach minimum internal temperature, 6-8 minutes. Rest, 3 minutes.
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1 Bake the Puff Pastry
Remove puff pastry from refrigerator. Remove any paper between puff pastry squares, if necessary. If paper is sticking, place puff pastry in freezer until firm, 5 minutes. Cut into thirds.
Place on prepared baking sheet and evenly top with cheese.Bake in hot oven until puff pastry is golden brown, 9-11 minutes. Carefully remove from oven.While puff pastry bakes, continue recipe. -
2 Prepare the Ingredients
Cut potatoes into 1/2" pieces.
Pat chicken dry. Season all over with half the garlic salt, half the rotisserie chicken seasoning (reserve remaining of both for vegetables), and 1/4 tsp. pepper. -
3 Cook the Vegetables
Place a large pot over medium-high heat and add 1 Tbsp. olive oil.
Add potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until slightly browned, 6-8 minutes.Add 1 tsp. olive oil, carrot and celery blend, remaining garlic salt, and remaining rotisserie chicken seasoning. Stir occasionally until vegetables are slightly browned, 6-8 minutes. -
4 Add the Chicken
Add 1 tsp. olive oil and chicken to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.
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5 Finish the Soup and Finish Dish
Add flour to hot pot and stir until no dry flour remains.
Add chicken base, cream base, peas, 1/4 tsp. salt, 1/4 tsp. pepper, and 5 cups water to hot pot. Stir to combine and bring to a simmer.Once simmering, stir occasionally until vegetables are tender, 20-25 minutes.Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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