Creamy Chicken Soup with Saffron – Pot Pie

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July 18, 2014 Brunch, Fan Favorites, My Bakery, Chicken
pot pie soup chicken poultry pot pie

The Driskill Hotel in Austin is where I first tasted this great pot pie.

Ingredients
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  • Ingredients

  • 1 1/2 whole chicken breasts, poached, skinned, boned, cut into julienne
  • 1/2 c. marsala
  • 3 egg yolks
  • Salt, to taste
  • 6 c. chicken stock
  • 1/4 c. pine nuts, coarsely chopped
  • 1 tsp. saffron threads
  • 3/4 c. whipping cream
  • Top Crust - Puff Pastry

  • Preparation

  • Combine chicken stock and pine nuts in medium saucepan. Heat to boiling, reduce, simmer 5 minutes. Add marsala and saffron. Simmer 2 more minutes. Remove from heat. Whisk egg yolks and cream into hot soup, whisking constantly.
  • Fill individual baking dishes and cover with Puff Pastry.
  • Bake for 45 minutes until brown. Serve immediately.

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