Chicken Pot Pie Soup


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
  • ⅓ cup butter
  • ¼ cup all-purpose flour
  • 1 quart (4 cups) heavy cream
  • 4 teaspoons chicken base - or per the pkg instructions* 
  • 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 ¼ tsp) fresh grated nutmeg, optional

Note: *Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium than others. No matter which brand you choose, use the amount suggested on the label. For Orrington Farms (the brand I use) it is 1 teaspoon per cup of liquid. Following the recipe exactly as written but using a different brand or style of bouillon or chicken base can result in an overly salty and otherwise inedible dish.

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