Thursday, January 20, 2011

Chicken Pot Pie Soup

Fixed this soup this week it was pretty good you will need to add salt pepper garlic etc, since it is not in the recipe. I keep it pretty bland since we are under the weather. I also wanted to do it gluten free so used GF baking mix and cornstarch instead of the flour and mine is still pretty thin. I would like it more stew like.

I boiled 6 chicken legs (bone and skin on, I like this for recipes like this since they are so much cheaper) the ends of the carrots, and celery, and some garlic to make stock while cooking the chicken.

got this here

Chicken Pot Pie Soup

2 Tbsp butter

1/2 onion, chopped

4 – 5 large carrots, chopped

1 stalk celery, chopped

1/4 cup of flour

3 boxes of chicken stock (or homemade equivalent)

1 bag of frozen mixed vegetables (peas, corn, carrots, etc)

1 bag of frozen corn

1 bag cut frozen green beans

1/2 bag of frozen peas

1.5 lbs of cooked chicken, shredded
2 sheets of puff pastry

Heat oven to 400 degrees.

Melt the butter and saute the carrots and celery for a few minutes, then add the onions to the pot. Saute all these veggies until semi-soft. Add flour, stirring for 1 minute.

Add chicken stock and bring to a boil. Add all frozen veggies and cook until the veggies are done.

Meanwhile, unfold the puff pastry sheets and cut each sheet along the folds. Then quarter crosswise to make 12 rectangles per sheet (24 little puff pastry “biscuits”). Place puff pastry on ungreased baking sheet. Bake for approximately 12 minutes or until puffed and golden.

Add shredded chicken to the soup and then turn soup off. Serve with puff pastry on top or on the side.

Cooking chicken and making broth.
 Veggies for soup, I also added a can of green beans (drain and chopped) since I was out of frozen. I also added a handful of rice since I did not have as many veggies on hand as needed.

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