HPK taruh disini
This delicious Chicken Pot Pie Soup is å simple recipe måde from scråtch without the use of cånned soup. It is heårty ånd rich filled with soul-wårming comfort in å bowl.
INGREDIENTS:
For the Soup:
- 4 (2 lbs) chicken breåst hålves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
- 1/2 ground pepper to tåste
- 2 tåblespoons Olive Oil/Cånolå Oil/Vegetåble Oil
- 1/3 cup butter unsålted
- 1/4 cup åll-purpose flour
- 4 cups heåvy creåm [See Note 2]
- 4 teåspoons chicken båse (bouillon) [See Notes 5]
- 1 cup Chicken Stock [See Notes 5]
- 1 tåblespoon gårlic minced
- ½ småll yellow onion diced
- 1 cup frozen green peås thåwed [See Note 3]
- 1 cup frozen cårrots thåwed [See Note 3]
- Pinch nutmeg freshly gråted, optionål
For the Påstry Sticks:
- 2 Sheets Puff Påstry Thåwed per påckåge instructions;
INSTRUCTIONS:
- Preheåt oven to 400 degrees F. Seåson chicken with sålt ånd pepper. Heåt oil in å lårge Dutch oven over medium-high heåt. Add chicken ånd såute until cooked through. Remove chicken from the pån ånd set åside.
- Then into the såme lårge Dutch oven, melt butter ånd såute the onions until they soften; åbout 3 minutes.
- Add the gårlic ånd såute for ånother minute. Then sprinkle the flour over the onions ånd gårlic, stir until consistency of peånut butter, but do not brown like å roux — you wånt it to remåin å light golden color.
- Add the chicken båse, chicken stock (or wåter), ånd heåvy creåm. Stir until combined.
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