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.


For the Soup

  • 4 (2 lbs) chicken breast halves, - cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
  • 1/2 ground pepper - to taste
  • 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
  • 1/3 cup butter - unsalted
  • 1/4 cup all-purpose flour
  • 4 cups heavy cream - [See Note 2]
  • 4 teaspoons chicken base (bouillon) - [See Notes 5]
  • 1 cup Chicken Stock - [See Notes 5]
  • 1 tablespoon garlic - minced
  • ½ small yellow onion - diced
  • 1 cup frozen green peas - thawed [See Note 3]
  • 1 cup frozen carrots - thawed [See Note 3]
  • Pinch nutmeg - freshly grated, optional

For the Pastry Sticks

  • 2 Sheets Puff Pastry - Thawed per package instructions; [See Note 4]
Chicken Pot Pie Soup #souprecipes


  1. Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside. 
  2. Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes. 
  3. Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color. 
  4. Full instructions visit @kitchendreaming

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