FOR THE PASTRY STICKS
- 2 sheets frozen puff pastry, thawed in step with bundle commands
- 1 egg, overwhelmed
FOR THE SOUP
- 4 chook breast halves, or 2 cups leftover cooked chicken
- floor pepper and salt – to flavor
- four teaspoons chicken base – or per the pkg instructions See Notes**
- 1 cup water (for dissolving the bird base)
- 1 tablespoon minced garlic
- ½ small yellow onion, minced
- 2 tablespoons cooking oil
- 1/3 cup butter
- 1/4 cup all-reason flour
- 1 quart (4 cups) heavy cream
- 1 cup frozen green peas, cooked
- 1 cup chopped cooked carrots
- Pinch (approximately 1/four tsp) clean grated nutmeg, non-obligatory
- Preheat oven to 350° F.
- Season bird with seasoned salt and pepper. Heat oil in a huge skillet over medium-excessive warmness. Add chicken and saute till cooked via. Remove from heat and reduce into chunks. Alternatively, you can use precooked hen. Once cooked, take away fowl from pan and set apart.
- Meanwhile, Cut each sheet of thawed puff pastry into 1-inch strips and location on a huge cookie sheet. Brush egg onto the pastry strips (for browning). Bake for 10 minutes, or till dough has risen and turned light golden brown. Remove from the oven and set aside till geared up to serve.
- Dissolve the bird base into 1 cup of water. Stir until completely dissolved.
- Then into the identical large skillet, soften butter and saute the onions until they soften; approximately three minutes. Then slowly add flour, stirring till consistency of peanut butter, however do now not brown like a roux — you want it to remain a golden color. Slowly add cream and maintain stirring. Add chicken base ( to taste), and garlic, and stir until thickened. Add peas, carrots, nutmeg (optional), and break up hen. Remove from heat. Thin for your favored consistency
- Serve with puff pastry sticks.
- Note: Not all fowl bases and bouillons are created similarly. Be certain while you choose one which you take a look at the amount of sodium in each teaspoon of granules. Some manufacturers have double or even triple the amount of sodium than others. No count which brand you pick out, use the quantity suggested at the label OR fine suitable in your tastes. Following the recipe precisely as written but using a specific brand or style of bouillon or chook base can bring about an excessively SALTY and in any other case inedible dish.You can also alternative chicken broth for the chook base/water combination, however, the soup it will not have the equal rich hen flavor. I truely propose using the chook base which has a more concentrated bird taste.
- Source : https://kitchendreaming.com/chicken-pot-pie-soup/