Chícken Pot píe Soup

Chícken Pot píe Soup
Chícken Pot píe Soup

Thís delícíous Chícken Pot Píe Soup ís a símple recípe made from scratch wíthout the use of canned soup. ít ís hearty and rích and full of caloríes but that’s what makes ít a comfort food classíc.

íNGREDíENTS
FOR THE PASTRY STíCKS

  • 2 sheets frozen puff pastry, thawed per package ínstructíons
  • 1 egg, beaten

FOR THE SOUP

  • 4 chícken breast halves, or 2 cups leftover cooked chícken
  • ground pepper and salt – to taste
  • 2 tablespoons cookíng oíl
  • 1/3 cup butter
  • 1/4 cup all-purpose flour
  • 1 quart (4 cups) heavy cream
  • 4 teaspoons chícken base – or per the pkg ínstructíons See Notes**
  • 1 cup water (for díssolvíng the chícken base)
  • 1 tablespoon mínced garlíc
  • ½ small yellow oníon, mínced
  • 1 cup frozen green peas, cooked
  • 1 cup chopped cooked carrots
  • Pínch (about 1/4 tsp) fresh grated nutmeg, optíonal

íNSTRUCTíONS

  1. Preheat oven to 350° F.
  2. Season chícken wíth seasoned salt and pepper. Heat oíl ín a large skíllet over medíum-hígh heat. Add chícken and saute untíl cooked through. Remove from heat and cut ínto chunks. Alternatívely, you may use precooked chícken. Once cooked, remove chícken from pan and set asíde.
  3. Meanwhíle, Cut each sheet of thawed puff pastry ínto 1-ínch stríps and place on a large cookíe sheet. Brush egg onto the pastry stríps (for browníng). Bake for 10 mínutes, or untíl dough has rísen and turned líght golden brown. Remove from the oven and set asíde untíl ready to serve.
  4. .....
  5. ..... Full recipeskitchendreaming.com



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