Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, diced
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- 1/4 tsp. celery seed
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Large pot
- Whisk
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a large pot, cook the diced chicken over medium heat until browned and cooked through. Remove the chicken from the pot and set aside.
2. In the same pot, add the frozen mixed vegetables, chopped onion, chopped celery, and chopped mushrooms. Cook for 5-7 minutes, or until the vegetables are tender.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, or until the flour is lightly browned.
4. Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Add the dried thyme, dried rosemary, salt, black pepper, garlic powder, onion powder, paprika, and celery seed.
5. Bring the soup to a simmer and cook for 10-15 minutes, or until the soup has thickened.
6. Add the cooked chicken, chopped fresh parsley, and chopped fresh chives to the soup. Stir to combine.
7. Preheat the oven to 400°F.
8. Roll out the puff pastry on a lightly floured surface and cut into small squares.
9. Place the puff pastry squares on a baking sheet lined with parchment paper. Brush the beaten egg over the puff pastry squares.
10. Bake the puff pastry squares for 10-12 minutes, or until golden brown and puffed.
11. Serve the soup hot, topped with the baked puff pastry squares.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Soup: Simmer
Puff pastry: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 14g
Saturated Fat: 4g
Cholesterol: 100mg
Sodium: 1100mg
Carbohydrates: 22g
Fiber: 3g
Sugar: 6g
Protein: 32g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or leftover cooked chicken.
- Frozen mixed vegetables can be substituted with fresh vegetables of your choice.
- Puff pastry can be substituted with pie crust or biscuits.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use turkey instead of chicken for a Thanksgiving leftover soup.
- Make the soup vegetarian by using vegetable broth and omitting the chicken.
Tips and tricks:
- To save time, use pre-cooked chicken or a rotisserie chicken.
- Use a whisk to prevent lumps when adding the chicken broth and milk.
- Make the puff pastry squares ahead of time and store in an airtight container until ready to use.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through. Reheat the puff pastry squares in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the soup in individual bowls with a puff pastry square on top. Garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and whisk it into the soup. Simmer for a few minutes until the soup thickens.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before eating.
Food history:
Chicken pot pie is a classic American dish that dates back to the early 19th century. It was originally made with leftover chicken and vegetables, and topped with a pie crust.
Flavor profiles:
This soup is savory and comforting, with a creamy broth and tender chunks of chicken and vegetables. The puff pastry squares add a flaky, buttery texture to the dish.
Serving suggestions:
Serve this soup for a cozy dinner on a chilly evening. It's perfect for a family meal or a casual get-together with friends.
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Taste: Savory, Creamy, Comforting, Herby, Hearty