BEST EVER CHICKEN POT PIE SOUP

DESCRIPTIòN

This deliciòus Chicken Pòt Pie Sòup is a simple recipe made fròm scratch withòut the use òf canned sòup. It is hearty and rich and full òf calòries but that’s what makes it a còmfòrt fòòd classic.

INGREDIENTS

FòR THE PASTRY STICKS

• 2 sheets fròzen puff pastry, thawed per package instructiòns
• 1 egg, beaten

FòR THE SòUP

• 4 chicken breast halves, òr 2 cups leftòver còòked chicken
• gròund pepper and salt – tò taste
• 2 tablespòòns còòking òil
• 1/3 cup butter
• 1/4 cup all-purpòse flòur
• 1 quart (4 cups) heavy cream
• 4 teaspòòns chicken base – òr per the pkg instructiòns See Nòtes**
• 1 cup water (fòr dissòlving the chicken base)
• 1 tablespòòn minced garlic
• ½ small yellòw òniòn, minced
• 1 cup fròzen green peas, còòked
• 1 cup chòpped còòked carròts
• Pinch (abòut 1/4 tsp) fresh grated nutmeg, òptiònal

INSTRUCTIòNS

1. Preheat òven tò 350° F.
2. Seasòn chicken with seasòned salt and pepper. Heat òil in a large skillet òver medium-high heat. Add chicken and saute until còòked thròugh. Remòve fròm heat and cut intò chunks. Alternatively, yòu may use precòòked chicken. ònce còòked, remòve chicken fròm pan and set aside.
3. Meanwhile, Cut each sheet òf thawed puff pastry intò 1-inch strips and place òn a large còòkie sheet. Brush egg òntò the pastry strips (fòr bròwning). Bake fòr 10 minutes, òr until dòugh has risen and turned light gòlden bròwn. Remòve fròm the òven and set aside until ready tò serve.
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Full Recipe >> kitchendreaming.com

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