Description
This recipe here is an oldie but a goodie that I’ve been revisiting in my own kitchen as it’s perfect for the winter weather. It’s quick, it’s simple, it makes excellent leftovers, your house will smell amazing, and it’s hearty. It’s like chicken pot pie meets chicken soup, and I think you’ll love it too!
Ingredients
Scale
- 3 tablespoons butter
- 2 carrots, chopped
- 1 onion, chopped
- 2 ribs of celery, chopped
- salt and pepper
- 1 pound of cooked and shredded chicken (either already poached or a rotisserie chicken)
- 1 (10 oz) can cream of chicken soup
- 3 cups of chicken stock
- 1 (10 oz) box of puff pastry shells, baked per package directions
- splash of cream or milk
- 2 cups of frozen peas
Instructions
- In a big pot over medium-high heat, add your butter followed by the chopped carrots, onion and celery along with a big pinch of both salt and pepper. Sauté about five minutes or until the veggies begin to get tender.
- Next, stir in your chopped and cooked chicken followed by the cream soup and stock. Bring everything to a boil before reducing the heat to low and allowing everything to simmer together uncovered for 15 minutes (stirring occasionally).
- At this point, bake off your puffed shells.
- After everything has simmered, stir in your splash of milk and frozen peas and cook another five minutes. After the peas are heated through, it’s time to ladle the chicken pot pie into bowls and garnish with a puffed pastry shell.