Chicken Pot Pie Soup
Creamy, chicken pot pie, in soup form.
This recipe contains XXXXXXXXXXXXXXXXXXXXXXXXXXXX, puff pastry, eggs, XXXXXXXXXXXXXXXXXXXXX, chicken (rotisserie), butter, flour (all-purpose), milk, chicken base, water, garlic (fresh), onions, peas (green, frozen), carrots, thyme (dried), dill weed (dried), old bay, salt, black pepper
6 - 8 Servings
Prep time: 15 min
Cook time: 50 min
- 2 sheets, frozen puff pastry, thawed
- 1 eggs, beaten
- 2 cup(s) rotisserie chicken
- 1/3 cup(s) butter
- 1/4 cup(s) all-purpose flour
- 1 qt. milk
- 4 tsp. chicken base/boullion* (see ingredient #6 below)
- 1/2 cup(s) water
- 1 tbsp. minced garlic
- 1/2 yellow onion, chopped
- 1/2 cup(s) frozen green peas, cooked
- 1 cup(s) chopped cooked carrots
- 1/2 tsp. dried thyme
- 1/2 tsp. dill weed
- 1 tsp. old bay seasoning
- 1 - 2 ds. salt to taste
- 1 - 2 ds. pepper to taste
- 1. Preheat oven to 350° F.
- 2. Meanwhile, Cut each sheet of thawed puff pastry into squares or desired shape and place on a large cookie sheet. Brush egg onto the pastry strips (for browning). Bake for 10 minutes, or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.
- 3. Dissolve the chicken base into 1/2 cup of water. Stir until fully dissolved.
- 4. In a large skillet, melt butter and saute the onions until they soften; about three minutes. Add onions, carrots, celery and seasonings and cook till tender. Then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux -- you want it to remain a golden color. Slowly add milk, stir constantly, and bring to a light boil until thickened. Thin out until desired consistency. Add chicken base (to taste), and garlic, and stir until thickened. Add peas, carrots, and spices, and cut up chicken. Remove from heat.
- 5. Serve with puff pastry squares.
- 6. Note: Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium than others. No matter which brand you choose, use the amount suggested on the label OR best suited to your tastes. Following the recipe exactly as written but using a different brand or style of bouillon or chicken base can result in an overly SALTY and otherwise inedible dish. You may substitute chicken broth for the chicken base/water combo, however, the soup it will not have the same rich chicken flavor. I definitely recommend using the chicken base which has a more concentrated chicken flavor.