I was drawn to this recipe by its unique twist on the pot lid: it’s made from puff pastry. I can’t wait to share it with you.
Start by sautéing a chopped onion in a mixture of butter and a couple of tablespoons of olive oil. Then, add mushrooms and cook until they’re tender. Take chicken breast, cut it into small cubes, and coat it thoroughly in flour. Add the chicken to the sautéed mushrooms and quickly fry over medium heat, stirring constantly. Next, pour in half a cup of broth and stir quickly; the broth will thicken immediately. After that, add about another cup of broth, season with salt and spices, and cook until the chicken is nearly done. Pour in another two cups of broth and add diced boiled potatoes. Transfer the finished mixture into your pots.
Roll out the puff pastry and cut out circles that are 1.5 to 2 inches larger in diameter than the opening of your pots. Use these circles to cover the pots, pressing them down firmly, and bake in a hot oven until the pastry is cooked through. This “lid” can be enjoyed like bread with our chicken soup 🙂 Enjoy!