Ingredients:

  • 1 sheet (250g) all-butter Puff Pastry, thawed
  • 1 large Egg Yolk, mixed with 1 tsp Water (for egg wash)
  • 5 lbs (680g) boneless, skinless Chicken Breast or Thighs, diced
  • 3 tablespoons (45g) Unsalted Butter (for sautéing)
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, small dice
  • 2 medium Celery Stalks, small dice
  • 1 teaspoon Fresh Thyme Leaves (or 1/2 tsp dried)
  • 2 tablespoons Fresh Parsley, chopped (for finishing)
  • Salt and Black Pepper, to taste
  • 4 tablespoons (60g) Unsalted Butter (for roux)
  • 1/4 cup (30g) All-Purpose Flour
  • 4 cups (960 ml) low sodium Chicken Broth
  • 1/2 cup (120 ml) Heavy Cream
  • 1/4 cup (60 ml) Dry White Wine (Optional)
  • 1 teaspoon Dijon Mustard
  • 1 cup (150g) Frozen Peas

Instructions:

  1. Season the diced chicken liberally with salt and pepper. In a large Dutch oven, melt 3 tbsp butter over medium-high heat. Sear the chicken in batches until lightly golden on the outside. Remove chicken and set aside.
  2. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté until softened, about 8–10 minutes. Add thyme during the last minute.
  3. Push the vegetables to one side of the pot. Add the remaining 4 tbsp butter to the cleared space. Once melted, sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste (making the roux).
  4. Pour in the white wine (if using) and scrape up any browned bits. Let it bubble for 1 minute. Slowly whisk in the chicken broth, a little at a time, ensuring no lumps form. Bring to a gentle simmer until the sauce thickens slightly.
  5. Stir in the heavy cream and Dijon mustard. Return the partially cooked chicken to the pot. Simmer gently for 10 minutes until the chicken is cooked through and the sauce coats the back of a spoon.
  6. Stir in the frozen peas during the last 2 minutes of simmering. Taste and adjust seasoning (salt, pepper).
  7. Preheat oven to 400°F (200°C). Cut 4 puff pastry circles, slightly larger than the rim of your oven-safe bowls. Brush the edges of the pastry circles lightly with the egg wash.
  8. Ladle the hot soup evenly into the 4 oven-safe bowls. Carefully place one puff pastry circle over the rim of each bowl, pressing the edges down securely. Brush the top surface of the pastry with the remaining egg wash.
  9. Place the bowls on a baking sheet. Bake for 15–20 minutes, or until the soup is bubbling hot and the pastry is puffed up and deeply golden brown.
  10. Garnish immediately with fresh parsley before serving hot.