Love pot pie? Try a meaty chicken soup with a puff pastry topper for the same great flavors.
Prep Time: 20 mins. – Cook Time: 40 mins. – Serves: 6
Ingredients
1 sheet frozen puff pastry (17.3-oz pkg), thawed
2 tablespoons butter or margarine
6 small red potatoes, cut into eighths
1 medium stalk celery, coarsely chopped (1/2 cup)
1 medium carrot, coarsely chopped (1/2 cup)
1 small onion, coarsely chopped (1/4 cup)
5 cups Progresso™ chicken broth (two 32-oz cans)
¼ cup Gold Medal™ Wondra® quick-mixing flour
1 teaspoon poultry seasoning
¼ teaspoon salt
1/8 teaspoon pepper
2 ½ cups 1-inch pieces cooked chicken
1 cup frozen sweet peas
¼ cup whipping cream
Directions
- Heat oven to 400°F. Cut 6 rounds from puff pastry with 3-inch round cutter. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until puffed and golden brown. Keep warm.
- While pastry is baking, in 4 1/2- to 5-quart Dutch oven, melt butter over medium-high heat. Add potatoes, celery, carrot and onion; cook 5 to 6 minutes, stirring frequently, until onion is softened.
- 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.
- Stir remaining ingredients into soup. Cover; cook 5 to 6 minutes, stirring occasionally, until chicken and peas are hot. Ladle soup into bowls; top each serving with pastry.
Recipe from: Betty Crocker
