"Annie's Gluten Free Chicken and Pasta Soup is the perfect addition to my classic Chicken Pot Pie Recipe. Each bite includes yummy chicken, carrots and celery. It's packed with flavor! It is comprised of a delicious filling and crispy pastry dough topping.
Ingredients:"
Chicken Pot Pie
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Prep time: 15mins
Cook time: 50mins
Serves or Makes: 4
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ingredients
- 2 tablespoon unsalted butter, divided
- 1 yellow onion, roughly chopped
- 1 carrot, peeled and diced
- 1 russet potato, peeled and diced
- 1 tablespoon garlic, minced
- 1 tablespoon all-purpose flour
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- 1 small rotisserie chicken, shredded
- 2 puff pastry sheets
- 1 can Annie's Gluten-Free Chicken & Pasta Soup
Method
Step 1
Preheat oven to 375F
Step 2
In a medium saucepan, melt butter over medium heat
Step 3
Sauté onions until translucent
Step 4
Add garlic and cook until fragrant
Step 5
Stir in diced carrots, cubed potatoes, thyme, oregano, and red pepper flakes-cook for 5 minutes
Step 6
Add in flour and stir until the mixture is thoroughly incorporated
Step 7
Mix in milk, heavy whipping cream, and Annie’s Chicken & Pasta Soup
Step 8
Bring to a boil and then reduce to a simmer
Step 9
Add chicken and allow mixture to simmer for 15 minutes (it should be thick)
Step 10
Fill 6 oven-proof ramekins or bowls with the mixture. Place on baking sheet to avoid spillage
Step 11
Roll out pastry sheet and cut dough to cover the tops of the bowls, with slight excess
Step 12
Use fork to press cut out pastry sheet into the the edge of the oven safe bowls
Step 13
Brush with the melted butter. Bake for 35 minutes or until golden.
Step 14
Remove from the oven and serve! Enjoy!
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