Chicken Pot Pie Soup with Puff Pastry Crackers

Method

1. Heat the oven to 200 °C. Cut the thawed puff pastry into 3 cm squares or 1.5 cm wide sticks and spread them out on a baking tray lined with parchment. Brush with beaten egg, sprinkle with Parmesan and bake for 12 min, until puffed and golden. Let them cool.

   Add in this stepPuff pastry (frozen) 100 gEgg (for brushing) 1Grated Parmesan 10 g

2. Meanwhile, melt the butter in a 20 cm pot over medium heat and cook the chopped onion, carrot and celery in 1 cm dice and the minced garlic for 6 min, until soft.

   Add in this stepUnsalted butter 25 gOnion ½Carrot 80 gCelery 50 gGarlic cloves 1

   medium heat

3. Sprinkle in the flour and stir for 1 min, then pour in the stock a little at a time, stirring out any lumps. Add the potato in 1 cm cubes, the whole chicken breast and the thyme. Bring to a boil on high heat, then lower to medium-low heat and simmer for 15 min, until the chicken is white with no pink when cut in the thickest part and the potato is tender.

   Add in this stepAll-purpose flour 20 gChicken stock 500 mlPotato 120 gChicken breast 240 gDried thyme ½ tsp

   high heat→medium-low heat

4. Lift out the chicken and shred it with two forks. Add the milk and peas to the pot and heat on low heat for 3 min; don't let it boil hard after the milk goes in or it can split. Return the chicken and season with salt and pepper.

   Add in this stepMilk 160 mlFrozen peas 60 gSalt ½ tspBlack pepper to taste

   low heat

5. Ladle into bowls, scatter with parsley and add the pastry crackers just before eating, or serve them alongside so they stay crisp.

   Add in this stepChopped parsley 1 tbsp