Chicken Pot Pie Soup
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2 packages frozen puff pastry, thawed
1/4 cup Food Club all-purpose flour
2 cups water, divided
4 cups Big Y fat free milk
2 large celery stalks, chopped
2 potatoes, peeled and chopped
1/2 medium onion, chopped
1 (10-ounce) bag Big Y frozen mixed vegetables
2 chicken bouillons
1 teaspoon Full Circle Market Organic dried thyme
-Full Circle Market sea salt and ground black pepper, to taste
2 cups cooked and chopped chicken breast
6 (12-ounce) ramekins
1 Big Y large egg
Step 1: Wash hands with soap and water.
Step 2: Rinse all fresh produce items under cold running water prior to prepping.
Step 3: Sprinkle some flour onto a clean, dry work surface; place one puff pastry over top. Sprinkle pastry with flour and roll to about ?-inch thick, smoothing the creases with the rolling pin at the same time. Using a sharp knife, cut out 3 circles about 2 inches larger than the diameter of the ramekins. Repeat with other puff pastry. Place pastry rounds on a foil-lined baking sheet and refrigerate until ready to use. Wash hands after handling raw flour.
Step 4: In a medium bowl, combine flour and ½ cup water; whisk until well blended and smooth; set aside. Wash hands after handling raw flour.
Step 5: In a large stockpot over medium heat, combine remaining water and milk; bring to a boil. Add celery, onion, potatoes, mixed vegetables, bouillon, thyme, salt and pepper and return to a boil.
Step 6: Partially cover, reduce heat to low and simmer for 20 minutes or until vegetables are soft. Remove lid and add chicken. Whisk in flour water and cook for 5 minutes or until soup thickens.
Step 7: Preheat oven to 425°F.
Step 8: Divide vegetable soup mixture between the ramekins; set aside.
Step 9: Beat egg with 1 tablespoon of water; brush outside edges of each ramekin with egg wash.
Step 10: Remove pastry rounds from refrigerator and place over ramekins, pressing firmly around the edges so that the dough adheres. Transfer ramekins to the foil-lined baking sheet and brush tops with egg wash. Wash hands after handling raw eggs.
Step 11: Using a sharp knife, make a ½-inch slit in the top of each pastry round. Bake for 20 minutes or until pastry is a rich golden brown. Let cool for about 10 minutes before serving.
Total Fat: 7 g
Saturated Fat 2 g
Cholesterol: 43 mg
Carbohydrates: 30 g
Sodium: 414 mg
Fiber: 3 g
Sugars 9 g
Protein: 24 g