Chicken Pot Pie Soup
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- 1 Tbsp
- leek,white and light green part only, halved lengthwise and sliced
- 2 medium
- 1 medium
- stalk celery,sliced
- 1/4 c
- 6 c
- chicken broth, low salt
- 1 1/2 lb
- chicken thighs, skinless and boneless
- 2 tsp
- fresh thyme leaves
- 1/2 tsp
- kosher salt, or to taste
- 1/4 tsp
- freshly ground black pepper
- sheet frozen puff pastry, thawed as pkg directs
- 4 oz
- green beans, fresh, trimmed and cut into 1 in pieces
1Heat oven to 400.
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.
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.
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.
5Bake 12 minutes or until puffed and golden brown. Let cool.
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.
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.