Chicken Pot Pie Soup with Toasted Almonds So Tasty

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Chicken Pot Pie Soup with Toasted Almonds

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

Ingredients :

1 (10 ounce) bundle frozen puff pastry shells
2 tablespoons butter
1 half of pounds skinless, boneless bird breast meat - cubed
2 (10.Five ounce) cans chook broth
2 teaspoons fowl soup base
1/four teaspoon dried thyme leaves
1/4 cup chopped sparkling parsley
2 tablespoons butter, softened
three tablespoons all-cause flour
1 (four ounce) can mushroom portions, drained
1 (10 ounce) bundle frozen combined peas and carrots
half of cup heavy cream
1/four cup toasted sliced almonds

Instructions :

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

Preheat oven to four hundred ranges F (2 hundred ranges C). Place frozen puff pastry shells, top-aspect-up on an ungreased baking sheet 2 inches apart.
Bake shells in preheated oven until puffed and golden-brown, 20 to twenty-five mins. Remove to cool on a cord rack.
Meanwhile, melt 2 tablespoons of butter in a big pot over medium warmness. Stir inside the cubed chicken, and cook, until firmed and now not pink within the center, approximately 10 mins. Remove bird meat and set aside.
Pour within the hen broth and convey to a boil over high warmth. Reduce heat to medium, and whisk inside the hen soup base, thyme, and parsley. Mix collectively 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 until thickened.
Stir inside the cooked chook, mushroom pieces, peas and carrots, cream, and toasted almonds. Return soup to a simmer, and cook dinner a few minutes till hot. Ladle soup into serving bowls, and pinnacle with puff pastry to serve.

Notes :

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