Total Time 30 mins. Two sheets should produce 24 pastry rounds. Cook the onions low and slow … Creamy Chicken Soup with Peas, Carrots, and Puff Pastry Croutons. At a time when Americans were only starting to use freezers, she foresaw that homemakers would love a frozen pastry that let them easily make company-special dishes at home. The onions should not brown at all. That was it. The puff pastry was created in 1540 by Popelini. Chunky Soup with “Puff Pastry Hat” (Cheater’s Edition) This is how I “dress up” a can of soup to make it taste yummier and look more gourmet. [5] Roll puff pastry sheets to 1/4″ thick. Preheat the oven to 325° F. Mix flour and salt in a large bowl. Ingredients. There is no long list of ingredients, no need to spend half a day in the kitchen prepping. Servings: 6. Here, Chef Shanna reimagines the classic dish as a soup, stirring tender shredded chicken and bright green peas into a base of sautéed carrots, onion, garlic, milk, and flavorful chicken bouillon. In a heavy bottom pot add olive oil and sauté sliced onions for 3-4 minutes until soft. Chef’s Tip: you can use leftover chicken or a rotisserie chicken to make the prep time quicker. Thaw the pastry then cut into small squares (approximately 5cmx5cm). Pepperidge Farm Turnovers and a host of other frozen offerings followed. Preheat the oven to 400°F Roll out the puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again until it is half cm thick, then cut out 4-6 lids. Set the puff pastry out to defrost about 40 minutes before you need it. In 1638 France tasted tartelettes amandine for the first time. Directions. Slice the Maadanot Puff Pastry dough into a large square. Boil chicken breasts until cooked through, and cut into bite-sized pieces. View Recipe . Return soup to the pot and place over low heat; bring to a simmer. Divide among six 8-ounce soup … As a member, you'll be able to store your favorite Pepperidge Farm® Puff Pastry recipes in your personal Recipe Box. Stir in the Marsala or brandy and simmer an additional 3 minutes. Use shop-bought frozen puff pastry. Prep Time 10 mins. Stir until the butter is fully melted and cover. The Ultimate Chicken Pot Pie. While the soup simmers, bake the puff pastry croutons for 8 to 10 minutes, until puffed and golden brown. To reheat, simply pour into a big stock pot, add a little water or broth and heat till warm! Add cumin, ginger, garlic, squash, apples, carrots and red pepper. Learn how to make a perfect puff pastry topping for tomato soup. Use a 2½ “inch (7cm) round cookie cutter to cut circles out of the pastry. Keyword: soup. We’ve found 12 ways to take a box of frozen puff pastry from appetizers to dessert, filling your life with buttery, flaky fun. Step 6 After the soup has simmered for 20 minutes, add the chicken, peas, and onions. Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat. Thaw pastry according to package directions. Sausage Bites. Brush each circle with the egg yolk and score the surface using the tip of a sharp knife, taking care not to cut through the pastry. Rich and creamy, with a buttery crust, chicken pot pie is a comforting crowdpleaser. Puff pastry is the chameleon of baking: it lends itself to both sweet and savoury ingredients as a topping, base or roll. Top 12 of the pastry rounds with a scant tablespoonful of caramelized onions and 1 teaspoonful grated cheese. Soon after, Margaret plunged again, buying the Black Horse Pastry Company of Keene, New Hampshire. Optional: If topping the soup with puff pastry, fill your soup bowls with the soup and set aside to cool slightly. 26 years later, in 1566, the oublies were renamed confectioners. Bring to a boil, then remove from the heat. https://www.myfoodandfamily.com/recipe/220632/french-onion- Warm a dutch oven or large pot over medium heat, and add ½ cup butter, onions, garlic, bay leaf, thyme, and peppercorns. Return the soup to the pot. Having a few sheets of puff pastry in the freezer is a great tip for the festive season. Cuisine: American. Important Moments In The History Of French Pastry & Confectionary. Roll out the thawed Tenderflake® Puff Pastry on a lightly floured work surface. The pastry itself serves as a pie crust-once you submerge the warm puff pastry into the soup, you'll get a little pastry with every bite! Use a pizza cutter to quickly and easily cut the puff pastry sheets. Your favourite soup + our flaky pastry topping = the perfect fall lunch. Brush thyme butter over puff pastry sheets. Reduce heat slightly and cook for 5 minutes, or until the onions begin to soften. Cook Time 20 mins. 4. [7] Place puff pastry squares on parchment lined baking sheets and bake at 400 degrees for 15 minutes until golden. Plus, you can receive Inspiration, our monthly e-newsletter. You will need to cook and chop or shred your chicken first. Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately. With just a can of chunky soup, puff pastry and an oven, this cute looking soup bowl with a “puff pastry top hat” can be served effortlessly. I prefer to dice the chicken into small pieces, so that you get plenty of chicken in every bite. TIP: Forget the knife! Spray a muffin tray with cooking spray then loosely press the puff pastry into each hole. Preheat oven to 375 degrees. [6] Cut puff pastry sheets into 1-2″ squares. Course: Soup. Prep took about 10 minutes, and when it came out of the oven 20 minutes later, I had a brand-new chicken pot pie to look forward to. Storage and reheating: Store this in the fridge up to three days or freeze it for up to 3 months. This is a small batch chicken pot pie recipe that serves 2-3 people but can be easily doubled or tripled if needed. View Recipe. Roll out pastry on a lightly floured surface to form a 9” x 12” (23 x 30 cm) rectangle. This puff pastry chicken pot pie has a quick preparation and is ready on your table in about 45 minutes from start to finish!. Cut out 6 circles that are slightly wider than the diameter of your bowl. Brush each round lightly with egg. The ultimate dinner for a chilly evening with a warm medley of chicken and vegetables surrounded by golden Puff Pastry. Grease a 9" x 13" baking pan and set aside. Thaw one puff pastry sheet by setting out on waxed paper 40 minutes before meal prep. I picked the white meat off the bone in fork-size bits, threw it into a Pyrex baking dish, mixed it with some frozen vegetables and canned cream of mushroom soup, and draped it with some thawed store-bought puff pastry. Whipping up a batch of quick appetizers is a breeze when you are prepared. It is believed that the foliated pastry was invented in 1630 by a French painter. Treat guests to this wonderful recipe featuring wine-poached salmon sandwiched between layers of flaky Puff Pastry. As you dig into the soup, the puff pastry will sink into the soup making it delightfully soggy. Cut out circles of puff pastry a 1/2-inch wider in diameter than your soup bowl. Divide the soup among 4-6 ovenproof soup bowls. 15 ounces all purpose flour; ⅓ ounce salt; 7 ounces butter; 4 ounces cold water; US Customary - Metric. Prepare 6 ovenproof soup bowls. Add the cream, salt, white pepper and the remaining 1 tablespoon butter. Instructions. 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