Chicken Pot Pie Soup

  • Ready in 50m

  • Serves 4

  • 1015 calories

  • 102.91g carbs

Chicken Pot Pie Soup might be just the main course you are searching for. For $4.63 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 53g of protein, 53g of fat, and a total of 1111 calories. This recipe serves 4. This recipe from Back to the Cutting Board has 1475 fans. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up pepper, corn, chicken breast, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

23 ingredients

  1. 6 tbsps butter
  2. 1 can canned corn
  3. 1 can canned peas
  4. 1 can carrots
  5. 1 cup carrots
  6. 2 cups chicken
  7. 1 tbsp chicken bouillon
  8. 8 oz chicken breast
  9. 2 cups chicken broth
  10. 1 can condensed cream of chicken soup
  11. 2 cans cream of potato soup
  12. 1/2 cups flour
  13. 1 garlic clove
  14. 1 can green peas
  15. 2 cups milk
  16. 4 cups milk
  17. 2 tsps olive oil
  18. 1 onion
  19. 1/2 tsps pepper
  20. 2 cups potatoes
  21. 4 servings puff pastry dough
  22. 4 servings puff pastry dough
  23. 1 tbsp thyme

Instructions

  1. Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes.Meanwhile, heat up 1 teaspoon of oil in a large dutch oven or pot over medium heat.
  2. Add half of the cubed chicken to the pan and cook until no longer pink, about 5-10 minutes (depending on how big you cut the pieces of chicken).
  3. Transfer the cooked chicken to a plate.
  4. Heat the other teaspoon of oil and cook the remaining chicken.
  5. Add it to the plate and set aside. If there is any liquid/oil left in the pot, pour it out.Melt 3 tablespoons of butter in the pot.
  6. Add the onions and saute over medium heat until soft and translucent, about 5 minutes.
  7. Add the remaining 3 tablespoons of butter. Once it melts add the garlic, bouillon, thyme, pepper, flour and 1 cup chicken broth. Stir until smooth.Gradually whisk in the milk. Cook over medium heat until it boils. Simmer, stirring constantly, for a few minutes until it thickens.Note: If the soup gets too thick for your liking, add in more chicken broth. If its too thin for your liking, try adding about 1/4 cup more flour or cook it longer to let some liquid evaporate.Stir in the chicken and vegetables. Turn the heat to medium-low and cook, covered, (or uncovered if you want to thicken it more) while you bake the puff pastry.
  8. Roll out your pastry dough about 1/4 inch thick and cut into 33 inch squares.
  9. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top.
  10. Add salt and pepper to the soup, to taste.
  11. Serve with puff pastry on top.In large pot, combine all ingredients and heat through, about 10 minutes.
  12. Roll out your pastry dough about 1/4 inch thick and cut into 33 inch squares.
  13. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top.
  14. Serve on top of soup.
Chicken Pot Pie Soup

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