Ingredients
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1/4 cup butter
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1/4 cup flour
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1/4 cup onion, chopped
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1/4 cup celery, chopped
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3 minced garlic cloves
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1/4 teaspoon salt
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1/4 teaspoon white pepper
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1/4 teaspoon dried thyme
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1/4 teaspoon poultry seasoning
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1 1/4 cups chicken broth
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1/2 cup heavy whipping cream
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1/8 teaspoon nutmeg
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1 1/2 cups rotisserie-cooked chicken
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1/4 cup frozen peas
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1 sheet frozen puff pastry, thawed
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2 tablespoons butter, melted
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1/4 cup carrot, chopped
Instructions
- Saute onions, celery, carrots and garlic in butter in a large saucepan over medium heat.
- Stir in flour, thyme, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly.
- Slowly stir in chicken broth and cream. Constantly stir mixture until smooth, creamy and thickened.
- Add nutmeg, cooked chicken, and frozen peas. Combine well.
- Ladle mixture into individual oven-safe soup mugs.
- Cut puff pastry to cover each mug. Cover mug with puff pastry and press down around rim to adhere.
- Brush puff pastry with melted butter. (Optional, I think it makes the pastry look prettier).
- Place mugs on a cookie sheet, and bake at 400°F for 15-20 minutes or until puff pastry is golden brown!