Chicken Pot Pie Soup


This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without canned soup and is based off the Chicken Pot Pie Casserole we featured earlier this year. This is comfort food in a bowl. It is hearty and rich and full of calories but that's what makes it a comfort food classic.

Cook time : 50 mins

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
Please visit kitchendreaming.com for full instructions.

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