Chicken Pot Pie Soup with Toasted Almonds Recipe

Preheat oven to 400 degrees F (200 degrees C). Place frozen puff pastry shells top-side-up on an ungreased baking sheet 2 inches apart.

Bake shells in preheated oven until puffed and golden-brown 20 to 25 minutes. Remove to cool on a wire rack.

Meanwhile melt 2 tablespoons of butter in a large pot over medium heat. Stir in the cubed chicken and cook until firmed and no longer pink in the center about 10 minutes. Remove chicken meat and set aside.

Pour in the chicken broth and bring to a boil over high heat. Reduce heat to medium and whisk in the chicken soup base thyme and parsley. Mix together the softened butter and flour in a small bowl to form a paste. Whisk this paste into the simmering soup and cook 10 minutes or until thickened.

Stir in the cooked chicken mushroom pieces peas and carrots cream and toasted almonds. Return soup to a simmer and cook a few minutes until hot. Ladle soup into serving bowls and top with puff pastry to serve.