chicken pot pie soup with toasted almonds

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen puff pastry shells
• 2 tablespoons butter
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 2 (10.5 ounce) cans chicken broth
• 2 teaspoons chicken soup base
• 1/4 teaspoon dried thyme leaves
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter, softened
• 3 tablespoons all-purpose flour
• 1 (4 ounce) can mushroom pieces, drained
• 1 (10 ounce) package frozen mixed peas and carrots
• 1/2 cup heavy cream
• 1/4 cup toasted sliced almonds

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees f (200 degrees c). place frozen puff pastry shells, top-side-up on an ungreased baking sheet 2 inches apart.
• bake shells in preheated oven until puffed and golden-brown, 20 to 25 minutes. remove to cool on a wire rack.
• meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. stir in the cubed chicken, and cook, until firmed and no longer pink in the center, about 10 minutes. remove chicken meat and set aside.
• pour in the chicken broth and bring to a boil over high heat. reduce heat to medium, and whisk in the chicken soup base, thyme, and parsley. mix together the softened butter and flour in a small bowl to form a paste. whisk this paste into the simmering soup, and cook 10 minutes or until thickened.
• stir in the cooked chicken, mushroom pieces, peas and carrots, cream, and toasted almonds. return soup to a simmer, and cook a few minutes until hot. ladle soup into serving bowls, and top with puff pastry to serve.