Chicken Pot Pie Soup

Some days you just don’t have time to make chicken pot pie. I wish this weren’t the case, but it is. On those days, to enjoy the classic flavors of a pot pie—buttery puff pastry, shredded meat, tender vegetables, and a wine-and-cream-spiked sauce—you have to conceive of a simpler, time-saving workaround. Enter this soup, which is a spoonable take on pot pie filling, served with torn pieces of crispy puff pastry alongside. Start with store-bought rotisserie chicken or a couple cooked breasts from the grocery store hot bar, and roll out a sheet of frozen puff pastry to bake while the soup simmers away. The shortcuts are worth it when the result is big flavor and cozy vibes that hit your table in under an hour.