chicken pot pie soup

Thìs delìcìous Chìcken Pot Pìe Soup ìs a sìmple recìpe made from scratch wìthout the use of canned soup. ìt ìs hearty and rìch and full of calorìes but that’s what makes ìt a comfort food classìc.

INGREDIENTS:
FOR THE PASTRY STICKS

• 2 sheets frozen puff pastry, thawed per package ìnstructìons
• 1 egg, beaten

FOR THE SOUP

• 4 chìcken breast halves, or 2 cups leftover cooked chìcken
• ground pepper and salt – to taste
• 2 tablespoons cookìng oìl
• 1/3 cup butter
• 1/4 cup all-purpose flour
• 1 quart (4 cups) heavy cream
• 4 teaspoons chìcken base – or per the pkg ìnstructìons See Notes**
• 1 cup water (for dìssolvìng the chìcken base)
• 1 tablespoon mìnced garlìc
• ½ small yellow onìon, mìnced
• 1 cup frozen green peas, cooked
• 1 cup chopped cooked carrots
• Pìnch (about 1/4 tsp) fresh grated nutmeg, optìonal

INSTRUCTIONS:

1. Preheat oven to 350° F.
2. Season chìcken wìth seasoned salt and pepper. Heat oìl ìn a large skìllet over medìum-hìgh heat. Add chìcken and saute untìl cooked through. Remove from heat and cut ìnto chunks. Alternatìvely, you may use precooked chìcken. Once cooked, remove chìcken from pan and set asìde.
3. Meanwhìle, Cut each sheet of thawed puff pastry ìnto 1-ìnch strìps and place on a large cookìe sheet. Brush egg onto the pastry strìps (for brownìng). Bake for 10 mìnutes, or untìl dough has rìsen and turned lìght golden brown. Remove from the oven and set asìde untìl ready to serve.
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