This recipe hooked me with one clever trick: the pot lid is made from puff pastry. I can’t wait to share it with you.
Sauté a chopped onion in a mixture of butter and a couple of tablespoons of olive oil. Add mushrooms and cook until they’re tender. Cut a chicken breast into small cubes and coat the pieces thoroughly in flour. Add the chicken to the sautéed mushrooms and fry quickly over medium heat, stirring constantly. Pour in 1/2 cup of broth and stir; the mixture will thicken immediately. Add about 1 more cup of broth, season with salt and spices, and cook until the chicken is nearly done. Pour in another 2 cups of broth and add diced boiled potatoes, then transfer the mixture into your pots.
Roll out the puff pastry and cut circles 1.5 to 2 inches larger in diameter than the pot openings. Cover the pots with the pastry circles, press the edges down firmly, and bake in a hot oven until the pastry is cooked through. Serve the pastry lid like bread alongside the chicken soup — enjoy!
