Chicken Pot Pie Bowls with Puffy Croutons
A variation on a classic Chicken Pot Pie, these warm and hearty bowls make great winter meals.
Ingredients
For the Chicken Pot Pie Soup:
- 3 tablespoons extra virgin olive oil
- 2 large carrots peeled and sliced
- 2 stalks of celery chopped
- 1 medium white onion finely diced
- 2 large boneless skinless chicken breasts cooked and shredded
- 1 stick butter I know, I hear the groans
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 cans chicken broth
- 1 cup half-and-half there go the groans again
- ½ cup low-fat sour cream better?
- 1 cup petite peas frozen is fine
- salt and pepper to taste
- pinch of garlic salt Lawry’s
For the Croutons:
- 1 sheet thawed puff pastry
- 1 egg mixed with 1 tbsp water
- ¼ teaspoon Cajun seasoning
Instructions
- Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery, and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer.
- In a separate medium pot, melt butter over medium heat. Whisk in flour, salt, and pepper until smooth. Slowly whisk in chicken broth and half-and-half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper, and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking.
- Preheat the oven to 350 degrees F. Gently roll out the puff pastry with a rolling pin to even thickness. With a pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With a pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.
- Serve in pot pie base in bowls and top with puffy croutons, Enjoy!