Three words: chicken.pot.pie. Does that not entice wonderful thoughts of dark evenings, warm fires, and quiety falling snow outside? It does for me. It is the blanket of all foods, warm and cozy, it wraps your insides in in the equivalent of a down parka. Chicken pot pie reminds me of being a child, it carries a warm sense of nostalgia with it.
Well, this did not actually turn out as chicken pot pie. I have execution issues with this dish, I always have and this rendition was no different. I thought I had it in the bag. I was going to use my homemade cream of chicken soup as the creamy base for the gravy. Only one problem…the base of my cream of chicken soup is broth…not congealing chemicals and corn by-products…so the result was brothy! I ended up with a fantastic chicken soup that was topped with a gorgeous puff pastry. It was absolutely delicious. Have no fear, I will be back with chicken pot pie at some point, but today I give it to you in soup form. Just another warm, comfort food for fall!
Chicken Pot Pie Soup.
1 1/2 C homemade cream of chicken soup
1 chicken breast, cooked and small diced
1 large carrot, peeled and finely chopped
1 large potato, finely diced
4 crimini mushrooms, finely chopped
1 stalk of celery, finely chopped
1 small onion, small diced
2 cloves of garlic, finely chopped
1 t kosher salt
1/2 t fresh cracked black pepper
1 t dried thyme
1 piece of puff pastry, thawed if frozen
Preheat oven to 375.
Combine all ingredients except puff pastry and butter in a large mixing bowl. Spray an 8×8 baking dish with cooking spray and fill with mixture. Cover with puff pastry.
Place in preheated oven and cover with a foil tent. Bake for 20 minutes. Remove foil and bake for 25-35 minutes longer, until the puff pastry is puffed and golden brown.