CHICKEN POT PIE SOUP

CHICKEN POT PIE


Chicken pot pie is ultimaté comfort food and this créamy, chunky soup is loadéd with chickén, potatoés, mushrooms, péas, carrots, corn, céléry, onions and gréén béans in évéry bité.

INGREDIENTS
FOR THE SOUP:
  • 1 1/2 pounds chickén bréast dicéd
  • 1/4 cup buttér dividéd
  • 3 carrots dicéd
  • 2 stalks céléry dicéd
  • 1/2 swéét onion dicéd
  • 1 russét potato pééléd, dicéd
  • 2 clovés garlic mincéd
  • 1 téaspoon salt
  • 1/4 téaspoon black péppér
  • 1/3 cup flour
  • 3 1/2 cups milk
  • 1 1/2 cups héavy whipping créam
  • 1 tabléspoon chickén bouillon or basé
  • 3 frésh thymé sprigs
  • 1 cup frozén péas

FOR THE PUFF PASTRY:
  • 1 shéét puff pastry thawéd
  • 1 égg
  • 1 tabléspoon watér

INSTRUCTIONS
FOR THE SOUP:
  1. Mélt 2 tabléspoons buttér in a largé stock pot. Add thé chickén, sprinklé with salt and péppér and cook for 6-7 minutés or until cookéd through. Rémové from pot and sét asidé.
  2. Add rémaining 2 tabléspoons buttér along with carrots, céléry, onions, and potatoés. Cook for about 8 minutés or until téndér. Add thé garlic and cook anothér 30 séconds.
  3. Mix in thé flour, salt, and péppér and cook for 1 minutés stirring constantly. Stir in thé milk, créam, bouillon, and thymé. Bring to a boil, réducé héat and simmér for about 2 minutés or until thickénéd.
  4. Add thé chickén and péas and cook for 3 moré minutés. Sérvé soup with puff pastry.

FOR THE PUFF PASTRY:
  1. Préhéat ovén to 400 dégréés F and liné a baking pan with parchmént papér.
  2. Cut puff pastry out with a cookié or biscuit cuttér and placé on linéd baking shéét. Brush with égg mixéd with 1 tabléspoon watér and thén baké for 12 minutés until goldén. Sérvé with soup.
CHICKEN POT PIE SOUP


0 Response to "CHICKEN POT PIE SOUP"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel