chicken pot pie soup
(1 rating)
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A interesting recipe that makes a yummy comfort food into a delicious soup.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
50 Min
Ingredients For chicken pot pie soup
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1 Tbspbutter
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1leek,white and light green part only, halved lengthwise and sliced
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2 mdcarrots,sliced
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1 mdparsnip,diced
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1stalk celery,sliced
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1/4 cflour
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6 cchicken broth, low salt
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1 1/2 lbchicken thighs, skinless and boneless
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2 tspfresh thyme leaves
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1/2 tspkosher salt, or to taste
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1/4 tspfreshly ground black pepper
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1sheet frozen puff pastry, thawed as pkg directs
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4 ozgreen beans, fresh, trimmed and cut into 1 in pieces
How To Make chicken pot pie soup
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1Heat oven to 400.
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2Melt butter in a 5 quart pot. Add leek,carrots,parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.
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3Stir in broth. Add chicken,thyme,salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.
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4Meanwhile,unfold puff pastry on a butting board. Cut along folds in dough and then quarter crosswise to make 12 rectangle. Place rectangles on ungreased baking sheet.
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5Bake 12 minutes or until puffed and golden brown. Let cool.
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6Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.
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7As the green beans cook,shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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