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.

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!

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

Prep Time : 10 mins

Cook Time : 15 mins

Total Time : 25 mins

Course : Soup

Cuisine : American

Servings : 10 Servings

Calories : 767kcal

Author: Ronda Eagle | Kitchen Dreaming

INGREDIENTS

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]

INSTRUCTIONS

Get the full instruction @kitchendreaming.com

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