BEST EVER 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!

I love a good hearty bowl of soup in the fall and winter months and this soup almost makes me look forward to another cold winter.

Okay, maybe not a cold winter… let’s not get crazy. I am a Southerner now after all, and we don’t really have a winter season – but maybe I can drop the air conditioning down and shiver while I eat a steaming bowl of this delicious soup.

This soup is so delicious and together with the puff pastry sticks, it is divine. You really have to try it. Don’t omit the nutmeg, though, it really makes this dish!

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 and rich filled with soul-warming comfort in a bowl. 

Course Soup

Cuisine American

Keyword chicken pot pie soup recipe, chicken soup recipes, winter soup recipes

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 10 Servings

Calories 767 kcal

Author Ronda Eagle | Kitchen Dreaming(Thank You)

source: kitchendreaming.com

Ingredients

For the Pastry Sticks

• 2 puff pastry thawed per package instructions
• 1 egg beaten

For the Soup

• 4 chicken breast halves, or 2 cups leftover cooked chicken
• ground pepper to taste
• 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
• 1/3 cup butter
• 1/4 cup all-purpose flour
• 1 quart heavy cream [See Notes]
• 4 teaspoons chicken base [See Notes]
• 1 cup Chicken Stock for dissolving the chicken base. See Notes
• 1 tablespoon garlic minced
• ½ small yellow onion diced
• 1 cup frozen green peas thawed
• 1 cup frozen carrots thawed
• Pinch nutmeg freshly grated, optional

Instructions

1. Preheat oven to 350° F.
2. Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. Once cooked, remove chicken from pan and set aside.
3. Meanwhile, Cut each sheet of thawed puff pastry into 1-inch strips and place on a large cookie sheet. Brush egg onto the pastry strips (for browning). Bake for 10 minutes, or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.
4. Dissolve the chicken base into 1 cup of water. Stir until fully dissolved.
5. nexs BEST EVER CHICKEN POT PIE SOUP for full instructions

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