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Simple Recipe Chicken Pot Pie Soup


INGREDIENTS

FOR THE PASTRY STICKS
  • 2 sheets frozen puff pastry, thawed per package instructions
  • 1 egg, beaten
FOR THE SOUP
  • 4 chicken breast halves, or 2 cups leftover cooked chicken
  • ground pepper and salt – to taste
  • 2 tablespoons cooking oil
  • 1/3 cup butter
  • 1/4 cup all-purpose flour
  • 1 quart (4 cups) heavy cream
  • 4 teaspoons chicken base – or per the pkg instructions See Notes**
  • 1 cup water (for dissolving the chicken base)
  • 1 tablespoon minced garlic
  • ½ small yellow onion, minced
  • 1 cup frozen green peas, cooked
  • 1 cup chopped cooked carrots
  • Pinch (about 1/4 tsp) fresh grated nutmeg, optional
INSTRUCTIONS
  1. Preheat oven to 350° F.
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