Easy Recipes : Best Ever Chicken Pot Pie Soup

I love a good hearty bowl of soup in the fall and winter months and this soup almost makes me look forward to another cold winter.

Okay, maybe not a cold winter… let’s not get crazy. I am a Southerner now after all, and we don’t really have a winter season – but maybe I can drop the air conditioning down and shiver while I eat a steaming bowl of this delicious soup.

This soup is so delicious and together with the puff pastry sticks, it is divine. You really have to try it. Don’t omit the nutmeg, though, it really makes this dish!

INGREDIENTS
FOR THE PASTRY STICKS

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

FOR THE SOUP

• 4 chicken breast halves, or 2 cups leftover cooked chicken
• ground pepper and salt – to taste
• 2 tablespoons cooking oil
• 1/3 cup butter
• 1/4 cup all-purpose flour
• 1 quart (4 cups) heavy cream
• 4 teaspoons chicken base – or per the pkg instructions See Notes**
• 1 cup water (for dissolving the chicken base)
• 1 tablespoon minced garlic
• ½ small yellow onion, minced
• 1 cup frozen green peas, cooked
• 1 cup chopped cooked carrots
• Pinch (about 1/4 tsp) fresh grated nutmeg, optional

INSTRUCTIONS

1. Preheat oven to 350° F.
2. Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. Once cooked, remove chicken from pan and set aside.
3. ..............................

for full recipes please see : kitchendreaming.com

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