Viral Dish! Chicken Pot Pie Soup with Toasted Almonds

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Chicken Pot Pie Soup with Toasted Almonds

"I love pot pies, and this recipe seems so yummy, I usually get compliments once I make it."

Ingredients :

1 (10 ounce) bundle frozen puff pastry shells
2 tablespoons butter
1 1/2 kilos skinless, boneless fowl breast meat - cubed
2 (10.5 ounce) cans chicken broth
2 teaspoons hen soup base
1/four teaspoon dried thyme leaves
1/four cup chopped clean parsley
2 tablespoons butter, softened
3 tablespoons all-motive flour
1 (four ounce) can mushroom pieces, tired
1 (10 ounce) bundle frozen mixed peas and carrots
1/2 cup heavy cream
1/four cup toasted sliced almonds

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H5M

Preheat oven to four hundred ranges F (two hundred tiers C). Place frozen puff pastry shells, pinnacle-aspect-up on an ungreased baking sheet 2 inches aside.
Bake shells in preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to cool on a twine rack.
Meanwhile, melt 2 tablespoons of butter in a huge pot over medium warmth. Stir within the cubed chook, and cook dinner, until firmed and not pink inside the center, approximately 10 minutes. Remove fowl meat and set aside.
Pour in the chicken broth and bring to a boil over excessive warmth. Reduce warmness to medium, and whisk inside the chook soup base, thyme, and parsley. Mix together the softened butter and flour in a small bowl to shape a paste. Whisk this paste into the simmering soup, and prepare dinner 10 mins or till thickened.
Stir inside the cooked chicken, mushroom pieces, peas and carrots, cream, and toasted almonds. Return soup to a simmer, and cook a couple of minutes till hot. Ladle soup into serving bowls, and top with puff pastry to serve.

Notes :

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