1. Heat oven to 400 F. Cut eight 2½ inch circles from one sheet of frozen puff pastry (thawed) and
place on parchment lined baking sheet. Brush with 1 large egg (beaten) and top each with I
sprig dill, pressing to adhere. Bake until puffed and golden brown, 10 to 13 minutes.
2. Meanwhile, heat 3 Tbsp unsalted butter in a large sauce pan on medium. Add 2 leeks (cut into
half-moons), 3 carrots (peeled and sliced ¼ inch thick), 2 large stalks celery (sliced ¼ inch thick)
and ¼ tsp kosher salt and sauté until beginning to soften, 8 to 10 minutes.
3. Sprinkle in 3½ Tbsp flour and cook, stirring 1 minute. Slowly stir in 5 cups reduced-sodium
chicken broth and bring to a simmer. Simmer until vegetables are tender and soup has
thickened, 10 to 12 minutes.
4. Remove from heat and stir in 1/3 cup frozen peas and one 2 1/2-lb rotisserie chicken (meat
picked into bite-size pieces) and its juices and heat through. Season with ¼ tsp pepper and stir
in ½ cup flat-leaf parsley and ¼ cup dill (both chopped). Serve with puff pastry rounds.
Recipe adjustments and additions:
To make this recipe gluten free, omit Step 1 of the recipe and in Step 3, use 3½ Tbsp of your favorite
gluten free flour.
Add the following to Step 2 if desired:2 parsnips (peeled, (cored if desired) and sliced ¼ inch thick)
2 small potatoes (peeled and diced into ½ inch cubes)
1 small onion (diced)
Original recipe found in September 2022 Good Housekeeping Magazine – Shared by a farm market customer.