SERVINGS: 4

INGREDIENTS:

Pastry Pieces:

• 1 sheet of puff pastry
• Egg wash
• Herbs de Provence
• Black pepper

 

Chicken Pot Pie Soup:

• 1 tablespoon unsalted butter
• 4 strips bacon, chopped
• 1 small yellow onion, diced
• 2 cups shredded chicken
• ½ cup flour
• 2 ½ cups low sodium chicken broth
• 1 cup half and half
• ½ teaspoon Herbs de Provence
• 1 10-oz bag frozen peas and carrots, defrosted
• Salt
• Pepper

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.
2. Roll out puff pastry a to 10 x 14 inch rectangle on a lightly floured surface. Cut half into sticks and the other half into squares.  Set aside in fridge.
3. Add butter and bacon, to a small Dutch oven. Turn heat to medium low and cook until crispy, about 10 minutes.
4. Add onion and cook until softened, about 5 minutes.
5. Stir in 2 cups chicken. Then sprinkle over flour.  Stir to coat.
6. Add the chicken broth, stir, and bring to a slow simmer.
7. Add the half and half and Herbs de Provence. Simmer on medium low, stirring occasionally, about 10 minutes.
8. Remove the pastry from the fridge. Brush with egg wash and sprinkle with Herbs de Provence and black pepper.  Bake for 12-15 minutes or until golden brown
9. Add the peas and carrots to the. Cook until heated through, about 5 minutes.  Season with salt and pepper.  Serve with the pastry pieces.

NOTES:

If the soup gets too thick, add in another splash of broth, water, or half and half.