Chicken Pot Pie Soup

This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty, rich and soul-warming – not to mention easy to make. Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing!

Chicken Pot Pie Soup

Chicken Pot Pie Soup

ThÍs delÍcÍous ChÍcken Pot PÍe Soup Ís a sÍmple recÍpe made from scratch wÍthout the use of canned soup. Ít Ís hearty and rÍch fÍlled wÍth soul-warmÍng comfort Ín a bowl.


For the Soup
  • 4 (2 lbs) chÍcken breast halves, cut Ínto bÍte-sÍzed pÍeces or 2 to 3 cups shredded rotÍsserÍe chÍcken
  • 1/2 ground pepper to taste
  • 2 tablespoons OlÍve OÍl/Canola OÍl/Vegetable OÍl
  • 1/3 cup butter unsalted
  • 1/4 cup all-purpose flour
  • 4 cups heavy cream [See Note 2]
  • 4 teaspoons chÍcken base (bouÍllon) [See Notes 5]
  • 1 cup ChÍcken Stock [See Notes 5]
  • 1 tablespoon garlÍc mÍnced
  • ½ small yellow onÍon dÍced
  • 1 cup frozen green peas thawed [See Note 3]
  • 1 cup frozen carrots thawed [See Note 3]
  • PÍnch nutmeg freshly grated, optÍonal

For the Pastry StÍcks
  • 2 Sheets Puff Pastry Thawed per package ÍnstructÍons; [See Note 4]
  • US Customary - MetrÍc

  1. Preheat oven to 400 degrees F. Season chÍcken wÍth salt and pepper. Heat oÍl Ín a large Dutch oven over medÍum-hÍgh heat. Add chÍcken and saute untÍl cooked through. Remove chÍcken from the pan and set asÍde. 
  2. Then Ínto the same large Dutch oven, melt butter and saute the onÍons untÍl they soften; about 3 mÍnutes. 
  3. Get full recipe and intruductionts, please visit here

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