Description

The classic pot pie can be enjoyed in a comforting, satisfying, cream soup. It's easy to make and can be on the table in a little more than 30 minutes.

Ingredients

• 1 1/2 lb. chicken breast, diced
• 1/4 c. butter, divided
• 3 carrots, diced
• 2 stalks celery, diced
• 1/2 sweet onion, diced
• 1 russet potato peeled, diced
• 2 cloves garlic, minced
• 1 t. salt
• 1/4 t. black pepper
• 1/3 c. flour
• 3 1/2 c. milk
• 1 1/2 c. heavy whipping cream
• 1 T. chicken base or bouillon
• 3 fresh thyme sprigs
• 1 c. frozen peas
• Puff Pastry:
• 1 sheet puff pastry thawed
• 1 egg, beaten
• 1 T. water

Steps

1. Soup:
2. Melt 2 T. butter in a large stock pot; add chicken; season with salt and pepper; cook for 6-7 minutes or until cooked through. Remove from pot; set aside.
3. Add remaining 2 T. butter along with carrots, celery, onions and potatoes; cook for 8 minutes or until tender. Add garlic; cook another 30 seconds.