bonnie
02-09-2009, 11:04 AM
CHICKEN POT PIE SOUP
Ingredients•3 pieces Boneless, Skinless Chicken Breasts
•3 whole Red Potatoes
•118 milliliters Frozen Peas
•2 whole Carrots
•2 stalks Celery
•1 whole Onion
•2 whole Shallots (optional)
•2 cloves Garlic, Minced
•1.89 liter Chicken Stock
•⅓ sticks Butter
•9.9 milliliters Flour
•118 milliliters Heavy Cream
•1 box(es) Frozen Puff Pastry
•Salt And Pepper (to Taste)
Preparation Instructions
The first thing you do is saute all the veggies with butter (except the peas and potatoes) on medium heat and season with salt and pepper. Put them in a bowl. Next saute the chicken breast and also put in the bowl once cooked.
In the same pot, melt the butter and create a roux with the flour. Once you cook the flour a bit, add the chicken stock. You may have to whisk it a bit to remove any clumps of flour. Cut the potatoes into small cubes and add to the chicken stock and allow for the potatoes to cook a bit before adding the veggies you cooked and the chicken. Combine all of the ingredients well.
Allow the soup to thicken and at the very end, add the peas and cream. Blend the soup well. Add salt and pepper if necessary.
Lastly, cut the puff pastry into squares, and butter the tops. Add two sheets on top of each other and bake according to package directions, until the pastry is nice and flaky. Serve the soup in a bowl and top with the puff pastry square.
Ingredients•3 pieces Boneless, Skinless Chicken Breasts
•3 whole Red Potatoes
•118 milliliters Frozen Peas
•2 whole Carrots
•2 stalks Celery
•1 whole Onion
•2 whole Shallots (optional)
•2 cloves Garlic, Minced
•1.89 liter Chicken Stock
•⅓ sticks Butter
•9.9 milliliters Flour
•118 milliliters Heavy Cream
•1 box(es) Frozen Puff Pastry
•Salt And Pepper (to Taste)
Preparation Instructions
The first thing you do is saute all the veggies with butter (except the peas and potatoes) on medium heat and season with salt and pepper. Put them in a bowl. Next saute the chicken breast and also put in the bowl once cooked.
In the same pot, melt the butter and create a roux with the flour. Once you cook the flour a bit, add the chicken stock. You may have to whisk it a bit to remove any clumps of flour. Cut the potatoes into small cubes and add to the chicken stock and allow for the potatoes to cook a bit before adding the veggies you cooked and the chicken. Combine all of the ingredients well.
Allow the soup to thicken and at the very end, add the peas and cream. Blend the soup well. Add salt and pepper if necessary.
Lastly, cut the puff pastry into squares, and butter the tops. Add two sheets on top of each other and bake according to package directions, until the pastry is nice and flaky. Serve the soup in a bowl and top with the puff pastry square.