Chicken Pot Pie Soup

• Ready in 50m

• Serves 4

• 1015 calories

• 102.91g carbs

The recipe Chicken Pot Pie Soup can be made in about 50 minutes. This recipe serves 4 and costs $4.26 per serving. One portion of this dish contains about 47g of protein, 47g of fat, and a total of 1015 calories. It will be a hit at your Autumn event. It is brought to you by Back to the Cutting Board. It works well as a rather expensive main course. 1476 people found this recipe to be tasty and satisfying. If you have carrots, puff pastry dough, peas, and a few other ingredients on hand, you can make it.

23 ingredients

1. 6 tbsps butter
2. 1 can corn
3. 1 can 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
11. 2 cans condensed cream of potato
12. 1/2 cups flour
13. 1 garlic clove
14. 1 can 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.