Categories: Chicken, Main Dish, Puff Pastry, Soup
Ingredients
- 1 sheet frozen puff pastry (from a 17.3 oz. pkg)
- 2 tablespoons butter or 2 tablespoons margarine
- 6 small new potatoes, cut into eighths
- 1 medium celery, coarsely chopped (1/2 cup)
- 1 medium carrot, coarsely chopped (1/2 cup)
- 1 small onion, coarsely chopped (1/4 cup)
- 5 cups chicken broth
- 1/4 cup Wondra Flour (quick-mixing flour)
- 1 teaspoon poultry seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 cups cooked chicken, chopped into 1-inch pieces (can use rotisserie chicken)
- 1 cup frozen green peas
- 1/4 cup whipping cream
Directions
-
Heat oven to 400°.
- Cut 6 rounds from puff pastry with 3-inch round cutter.
- Place on ungreased cookie sheet.
- Bake 12-15 minutes or until puffed and golden brown; keep warm.
- Meanwhile, in a 4 1/2 to 5-quart Dutch oven, melt butter over med-high heat.
- Cook potatoes, celery, carrot, and onion in butter 5-6 minutes, stirring frequently, until the onion is softened.
- Beat broth, flour, poultry seasoning, salt, and pepper into potato mixture with wire whisk.
- Heat to boiling, decrease heat to medium low.
- Cover and cook, 15-20 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
- Stir in remaining ingredients; cover and cook 5-6 minutes, stirring occasionally, until chicken and peas are hot.
- Ladle soup into bowls; top each serving with pastry.