- 1 (10 ounce) package frozen puff pastry shells
- 2 tablespoons butter
- 1 1/2 pounds skinless, boneless chicken breast meat - cubed
- 2 (10.5 ounce) cans chicken broth
- 2 teaspoons chicken soup base
- 1/4 teaspoon dried thyme leaves
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter, softened
- 3 tablespoons all-purpose flour
- 1 (4 ounce) can mushroom pieces, drained
- 1 (10 ounce) package frozen mixed peas and carrots
- 1/2 cup heavy cream
- 1/4 cup toasted sliced almonds
- Preheat oven to 400 degrees F (200 degrees C). Place frozen puff pastry shells, top-side-up on an ungreased baking sheet 2 inches apart.
- Bake shells in preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to cool on a wire rack.
- Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the cubed chicken, and cook, until firmed and no longer pink in the center, about 10 minutes. Remove chicken meat and set aside.
- Pour in the chicken broth and bring to a boil over high heat. Reduce heat to medium, and whisk in the chicken soup base, thyme, and parsley. Mix together the softened butter and flour in a small bowl to form a paste. Whisk this paste into the simmering soup, and cook 10 minutes or until thickened.
- Stir in the cooked chicken, mushroom pieces, peas and carrots, cream, and toasted almonds. Return soup to a simmer, and cook a few minutes until hot. Ladle soup into serving bowls, and top with puff pastry to serve.
04/19/2018
recipepes.com
Chicken Pot Pie Soup with Toasted Almonds, recipe
PT15M
PT1H
5
455 calories
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