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Jason's Deli Chicken Pot Pie Soup
Creamy chicken pot pie soup with vegetables and topped with puff pastry. Creamy chicken pot pie soup with vegetables and topped with puff pastry.
Ingredients
- 1/4 cup butter
- 1/2 cup white onion
- 4 tbsp flour
- 4 cups half and half
- 2 cups cooked chicken breast
- 2 cups frozen vegetable medley
- 1 cup potatoes
- 1 tbsp chicken base
- 1 package frozen puff pastry
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Directions
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1
Preheat oven to 350 degrees.
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2
In a large saucepan saute together white onion and butter over medium heat. Saute onion until it becomes fragrant and translucent. Sprinkle 4 tablespoons of flour over the onions.
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3
Cook flour and onions together for about 1 minute. The mixture will become fragrant like pie dough. Slowly add about 1/4 of the half and half to the soup, stir continually. Add an additional 1/4 of the half and half and stir, the mixture will thicken. Add remaining 1/2 of half and half and stir until the soup becomes smooth.
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4
In a small pot of diced potatoes. Cover potatoes with just enough water to cover the potatoes. Cook the potatoes on medium-high until they become tender. Drain potatoes, and reserve for soup. Add chopped chicken breast, frozen vegetables, potatoes, and chicken base. Stir until the soup is well blended. While the soup is heating through you can cook the puff pastry. Cut the puff pastry into sizes that best fit for your bowl. I use 3-inch by 3-inch squares. Bake puff pastry until golden brown, this will take about 15 minutes.
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