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This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich and full of calories but that’s what makes it a comfort food classic.
Author : Ronda - Kitchendreaming
INGREDIENTS
FOR THE PASTRY STICKS
- 2 sheets frozen puff pastry, thawed per package instructions
- 1 egg, beaten
FOR THE SOUP
- 4 chicken breast halves, or 2 cups leftover cooked chicken
- ground pepper and salt – to taste
- 2 tablespoons cooking oil
- 1/3 cup butter
- 1/4 cup all-purpose flour
- 1 quart (4 cups) heavy cream
- 4 teaspoons chicken base – or per the pkg instructions See Notes**
- 1 cup water (for dissolving the chicken base)
- 1 tablespoon minced garlic
- ½ small yellow onion, minced
- 1 cup frozen green peas, cooked
- 1 cup chopped cooked carrots
- Pinch (about 1/4 tsp) fresh grated nutmeg, optional
INSTRUCTIONS
- Preheat oven to 350° F.
- Visit kitchendreaming.com for full instructions.
