CHICKEN POT PIE SOUP

This scrumptious chook Pot Pie Soup is a simple recipe made from scratch with out the usage of canned soup. it's far hearty, rich and soul-warming – not to say smooth to make. Don’t skip the secret component! It’s what units this soup aside; the flavor is definitely remarkable!

i like an amazing hearty bowl of soup within the fall and wintry weather months and this soup nearly makes me look ahead to any other bloodless wintry weather.

okay, perhaps not a cold iciness… permit’s now not get loopy. i am a Southerner now in any case, and we don’t absolutely have a protracted, bloodless wintry weather season – but perhaps i will drop the air conditioning down low and shiver at the same time as I eat a steaming bowl of this scrumptious soup.

Ingredients :

• 4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
• 1/2 ground pepper to taste
• 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
• 1/3 cup butter unsalted
• 1/4 cup all-purpose flour
• 4 cups heavy cream [See Note 2]
• 4 teaspoons chicken base (bouillon) [See Notes 5]
• 1 cup Chicken Stock [See Notes 5]
• 1 tablespoon garlic minced
• ½ small yellow onion diced
• 1 cup frozen green peas thawed [See Note 3]
• 1 cup frozen carrots thawed [See Note 3]
• Pinch nutmeg freshly grated, optional
• 2 Sheets Puff Pastry Thawed per package instructions; [See Note 4]

Instructions :

1. Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside. 
2. Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes. 
3. Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color. 
4. Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined. 
5. Add the chicken and any collected juice back into the soup. Add peas, carrots. continue to cook on low until heated through. Stir in the nutmeg. 
6. Prepare puff pastry by cutting the dough into 1-inch wide strips. 
7. Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat for 15 minutes or until golden brown and puffy.