chicken pot pie soup

chicken pot pie soup

INGREDIENTS

FOR THE PASTRY STICKS

• 2 shèèts frozèn puff pastry, thawèd pèr packagè instructions
• 1 ègg, bèatèn

FOR THE SOUP

• 4 chickèn brèast halvès, or 2 cups lèftovèr cookèd chickèn
• ground pèppèr and salt – to tastè
• 2 tablèspoons cooking oil
• 1/3 cup buttèr
• 1/4 cup all-purposè flour
• 1 quart (4 cups) hèavy crèam
• 4 tèaspoons chickèn basè – or pèr thè pkg instructions Sèè Notès
• 1 cup watèr (for dissolving thè chickèn basè)
• 1 tablèspoon mincèd garlic
• ½ small yèllow onion, mincèd
• 1 cup frozèn grèèn pèas, cookèd
• 1 cup choppèd cookèd carrots
• Pinch (about 1/4 tsp) frèsh gratèd nutmèg, optional

chicken pot pie soup

INSTRUCTIONS

1. Prèhèat ovèn to 350° F.
2. Sèason chickèn with sèasonèd salt and pèppèr. Hèat oil in a largè skillèt ovèr mèdium-high hèat. Add chickèn and sautè until cookèd through. Rèmovè from hèat and cut into chunks. Altèrnativèly, you may usè prècookèd chickèn. Oncè cookèd, rèmovè chickèn from pan and sèt asidè.
3. .......................
4. ........................

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