Update my dinner status, I'm making this tonight.
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Servings: 5 Servings
Total Time (median): tell us
Ingredients
Preparation
Season chicken pieces with salt and pepper. Stir fry in 2 tsp oil till nicely browned. Set aside.In a medium size soup pot on med/low add 2 tsp oil. Add onion cook till almost tender. Add celery , carrots and ham(if using).
Cook for an additional 2-3 minutes. Stir in garlic. Sprinkle 2-3 TBS of flour and cook for an additional 30 seconds. Add potatoes and water until the potatoes are just covered with water. Add bay leaf.
Lower heat to low. Cook ten minutes covered. ...stir every so often so that it won't get burned at the bottom. After ten minutes or so add the chicken. Cover and cook till potatoes are tender. Uncover and remove bay leaf. Add milk. Make a slurry of 2 TBS flour plus some water(about 3-4 TBS water) . Stir it in the soup. Cook for an additional 5 minutes or so until thickened. If it is too thin, make a bit more slurry or cook down further until desired thickness. Adjust seasoning. Add peas. Ladle into soup bowls.Press a piece of puff pastry on top. You can cut out a small circle in the middle of the puff pastry...so that the steam will escape. You can brush the puff pastry with beaten egg for a shiny golden color.Bake at 400 till nicely browned...approx 15-20 minutes. Just watch so that it doesn't burn. Really you just want the puff pastry to bake...everything else is cooked already.
