Pot Pie Soup


– 1/2 Yellow Onion
– 2 TBSP Minced Garlic
– 2 small stalks of celery (sliced)
– 1 Medium-Large Russet Potato (peeled and cut into small cubes)
– 1/2 C Frozen or Fresh Corn (I used Frozen – it is what I had)
– 1 C Frozen or Fresh Carrots and Peas (I used a frozen mix because it is what I had)
– Cubed leftover chicken
-1 Pint Heavy Cream
-3 TBSP Flour
– Salt, Pepper, Oregano, Thyme, Crushed Red Pepper TO TASTE
– 1 Can Cream of Chicken
– 4 C Water
– 4 Heaping tsp of Roasted Chicken Better Than Buillon Soup Base
– 1 Egg


– Heat 1 TBSP of Olive Oil; add in onions until fragrant, then add in minced garlic. Mix until slightly brown and fragrant. Dump in entire can of Cream of Chicken, 4 Cups of water, and 4 tsp Roasted Chicken Base. Whisk together well and allow to come to a simmer.
– Add in sliced celery, and cubed potato. Cook for about 3-4 minutes. ***you DO NOT want your potatoes to fully cook***
– Make a slurry with the flour and 1 Cup of heavy Cream. Add the remaining pint of cream to the pot and stir. Add in the slurry mixture and make sure to keep stirring.
-Flavor your broth/gravy with salt, fresh cracked pepper, oregano, thyme, and red pepper flakes.
– Bring to a soft simmer for about 8-10 minutes. Add in frozen/fresh corn/carrots/Peas and mix well. Turn off the heat and add in the cubed chicken.
– While allowing your broth/gravy to sit and mingle with residual heat, roll out 2 sheets of puff pastry dough. Place empty ramekins on dough and cut around,leaving 1″ all around.
– Scoop pot pie filling into ramekins; egg wash the top/sides of ramekins with egg wash. Place cut circle of puff pastry onto ramekin top and seal edges around top/sides. Try to avoid having the pastry tough the filling. Egg wash the top and sides of the puff pastry.
– Cook at 400 for 20 minutes or until golden and puffy.

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