Chicken Pot Pie Soup
Ingredients
- 1 carrot chopped into small cubes
- 1 celery stick chopped into small cubes
- 1 onion chopped into small cubes
- 70 g frozen peas
- 1 chicken stock cube with 400-500 ml water
- ~120g steamed chicken shredded/ chopped
- 2 garlic cloves minced
- 150 ml skimmed milk
- 1 tbsp cornflour optional: add 1 extra tbsp if you prefer a thicker consistency
- ~50g puff pastry
- 2 sprig of thyme
Instructions
- In a pan add oil, onion, carrot, celery, garlic and thyme. Cook for a few minutes.
- Add hot water, frozen peas and bring to boil.
- In a small ramekin add the cornflour and 5 tbsp water, mix and pour the liquid in the pan. Add the milk.
- Finally add the shredded chicken and cook until everything is piping hot.
- Meantime prepare the puff pastry topping.
- Bake the puff pastry in the air fryer for 10 mins at 180C.
- Serve the soup in bowl with the puff pastry on top.