Chicken Pot Pie Soup

Chicken Pot Pie Soup


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]


  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. Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined.
  5. Add the chicken and any collected juice back into the soup. Add peas, carrots. continue to cook on low until heated through. Stir in the nutmeg.
  6. Prepare puff pastry by cutting the dough into 1-inch wide strips.
  7. Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat for 15 minutes or until golden brown and puffy.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel