I need some help from y'all! I'd like to feature some reader recipes! If you have a favorite recipe, a family tradition dinner, or anything you'd like to share email me at eustisblog@gmail.com
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Chicken Pot Pie Soup
ReplyDelete~6 servings (1 1/3 cups each)
1 sheet frozen puff pastry, thawed (or cheat and get flaky layered biscuits)
2 tablespoons butter or margerine
6 small red potatoes, cut into eighths or to preference
1 medium stalk of celery, coarsely chopped (1/2 cup)
1 small onion, coarsely chopped (1/4 cup)
5 cups chicken broth (I use 4 cans of broth and one can of cream of chicken)
1/4 cup flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
( I personally season to taste! i dont measure it!!)
2 1/2 cups 1-inch pieces deli rotisserie chicken
( I use 4 frozen chicken breast )
1 cup Green Giant frozen sweet peas
1 can of Green Beans
1/2 can corn
1/4 cup of whipping cream or half and half
1. Heat oven to 400 degrees cut 6 rounds from puff pastry with 3" round cutter. Place on ungreased cookie sheet. Bake 12 to 15 min or until puffed and golden brown. Keep warm.
(If you got biscuits, cook as directions state on package)
2. Meanwhile, in a 4 1/2 to 5 quart dutch oven, melt butter over medium- high heat. Cook potatoes, celery, carrots, and onions in butter 5-6 minutes, until onion is softened.
*If using chicken breast season to preference and brown down. Set chicken aside and then do step 2.
3. Beat broth, flour, poultry seasoning, salt and pepper into potato mixture with wire whisk. Heat to boiling, reduce heat to medium- low cover; cook 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
4. Stir in remaining ingredients. Cover; Cook 5-6 min, stirring occasionally, until chicken, peas, green beans, and corn are hot. Ladle soup into bowls; top each serving with pastry.
Enjoy!!
If you have any questions call me!!