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Soups - Chicken Pot Pie Soup with Puff Pastry Dippers

  • 2 sheets frozen puff pastry, thawed per package instructions
  • 1 egg, beaten
  • 4 chicken breast halves or 2 cups leftover cooked chicken
  • Ground pepper and salt, to taste
  • 2 tablespoons cooking oil
  • 1/3 cup butter
  • 1/4 cup all-purpose flour
  • 1 quart (4 cups) heavy cream
  • 4 teaspoons chicken base (or per the package instructions for 1 cup water)
  • 1 cup water (for dissolving chicken base)
  • 1 tablespoon minced garlic
  • 1/2 small yellow onion, minced
  • 1 cup frozen green peas, cooked
  • 1 cup chopped, cooked carrots
  • Pinch (about 1/4 teaspoon) fresh grated nutmeg, optional

Preheat oven to 350º. Cut each sheet of thawed puff pastry into 1-inch strips 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 oven and set aside until ready to serve.
Dissolve chicken base into 1 cup of water; stir until dissolved.
Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and sauté until thoroughly cooked. Remove from skillet, cut into chunks, and set aside. You may also use precooked chicken.
In the same large skillet, melt butter and sauté onions until softened, about three minutes. Slowly add flour, stirring until it reaches the consistency of peanut butter but remains golden, not brown like a roux. Slowly add cream and continue stirring. Add chicken base (to taste), and garlic; stir until thickened. Add peas, carrots, nutmeg (optional), and cubed chicken, Remove from heat and thin to your desired consistency. Serve with puff pastry sticks.
Submitted By: Stacey Hicks
Benton Farmers Co-op
Number of Servings: 0
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