
Indulge in the comforting flavors of Chicken Pot Pie Soup, a hearty Italian-inspired dish made with roasted chicken, leeks, fennel, carrots, peas, and pearl onions in a creamy sherry-infused broth. Served with crispy Puff Pastry Croutons, this soup is a satisfying and wholesome meal for six.
100 min
21
6
452
Sheet Pan
Oven
Heavy-Bottomed Pot or Dutch Oven
Knife
Cutting Board
Measuring Spoons
Measuring Cups
Cooking Spoon
Cooking Brush
Parchment Paper
Rolling Pin
Cookie Cutters
3 chicken breasts, skin-on, bone-in (2½ to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
6 tablespoons (¾ stick) unsalted butter
5 cups chopped leeks, white and light green parts (3 leeks) (see note)
4 cups chopped fennel, tops and cores removed (2 bulbs)
3 cups (½-inch) diced scrubbed carrots (5 medium)