2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 sweet onion, diced
1 cleaned and trimmed leek, sliced
1/3 cup chopped carrots
1/4 cup chopped celery
2 garlic cloves, minced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups low-sodium chicken stock
1 cup lowfat half and half
1.5 pounds yukon gold potatoes, cut into 1/2 inch chunks
1/2 cup frozen peas
1/2 cup frozen corn
Instructions
Preheat oven to 425 degrees F.
Heat a large pot over medium heat and add olive oil and butter.
Stir in onions, carrots, celery, leeks, salt and pepper, tossing to
coat, then let cook until soft, about 5 minutes. Stir in garlic and
cook for 30 seconds, then stir in flour. Stir well to distribute the
flour throughout the vegetables and coat them, then cook for
about 3-5 minutes, stirring to create somewhat of a roux and
thickening agent. Most of the flour will stick to the vegetables, but
you do want it to turn a slightly golden color and smell a bit nutty.
At this point, use a biscuit cutter (or even a knife) and cut 12
biscuits out of your thawed puff pastry sheet. Place them on a
baking sheet (brushing with some beaten egg if desired) and bake
for 10-12 minutes, or until golden brown.
Add in potatoes, chicken stock and half and half to the soup,
stirring and allowing the mixture to come to a bubble. Reduce heat
to medium low, add in chicken, peas and corn and cover,
simmering for 10-15 minutes. Taste and season with more salt
and pepper if needed. Serve with puff pastry on top!
Originally Submitted
1/5/2013
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