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Balakrishna Saraswathy

Chicken Pot Pie Soup In Puff Pastry Crust
While as a newly married couple for our first Valentine's Day we went to a restaurant in Bugis (Singapore) for dinner and they were specialized in making different type of soups in bowl. The best of all this Chicken Pot Pie Soup with Puff Crust..The taste was out of the world and no words can describe that creamy slurp taste of the soup.A pack of frozen pastry puff was laying in my freezer for a very long time and I was getting bored of preparing g the same old puffs and decided to give pot pie a shot to make exactly the same with my twist of add garlic and other ingredients. To my surprise the soup came out perfectly in taste and shape...indeed pleased with my afford in surprising my hubby with the pot pie soup when he's back from hard work..

Serving Size: 5

2 cups cooked chicken cubed
1 Small onion, chopped
3 garlic cloves minced
1 cup carrots, chopped
2 cups potatoes, cubed
1 can green peas, drained
1 can corn, drained
6 tbsp. Butter or margarine
2 cups chicken broth
4 cups of milk
1/2 tsp. Pepper
1/4 tsp. Garlic salt
Puff pastry dough
1 egg

Preparation Methods:
Pressure cook all the vegetables with the chicken broth for one whistle. Meanwhile, saute onion sand garlic cloves until soft and translucent.In a large pot, melt butter over medium-low heat.Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly. Add chicken, onion garlic mixture and the vegetable mixture. Bring to a boil until the soup thickens. Preheat oven to 450 F. Roll out your pastry dough to 1/4-inch thick. Cut out 4 circles slightly larger than you serving bowls or ramekins. Divide the soup between the four bowls. In a small bowl beat the egg. Brush the beaten egg on the pastry circles. Place the pastry, egg side down, on each bowl pulling a little to make it taut. Gently brush the top of the pastry with more egg being careful not to push it into the soup. Place the bowls on a baking sheet & then into the oven. Bake for 10 - 15 minutes until the pastry is puffed & golden.

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