Chicken Pot Pie Soup
Chicken Pot Pie Soup
Servings
Ingredients
- 6 tbsp butter
- 1 cup finely diced onion
- 1 cup chopped celery
- Salt and pepper
- 5 tbsp flour
- 6 to 8 cups milk
- 2 to 4 tbsp chicken soup base
- 2 cups frozen southern style cubed hash brown potatoes or boiled cubed potatoes
- 2 cups mixed frozen vegetables (carrots, green beans, corn, peas)
- 2 cups diced or shredded cooked chicken
- 1 cup heavy cream
- 2 tbsp chopped Italian parsley
- Frozen puff pastry sheets, thawed - optional
- 1 egg, beaten - optional
- Oven safe crocks - optional
Instructions
- In a large soup pan melt butter.
- Cook onion and celery in butter on medium heat until soft.
- Season with a little salt and pepper.
- Add flour and cook on low for a minute, stirring constantly.
- Add 6 cups of milk and 2 tablespoons of chicken base.
- Whisk often until it comes to a boil and has thickened.
- Turn down heat to a low simmer.
- Add the chicken, potatoes, and vegetables. Let simmer for another 5 minutes.
- Add the heavy cream. If soup is still too thick, add a little more milk.
- Taste to see if more chicken soup base or salt and pepper is needed.
- Serve with fresh chopped parsley on top.
- To make the crust on top, preheat the oven to 425 degrees.
- Keep the pastry sheets in the fridge until just before ready to use!
- Use a rolling pin to quickly roll out the puff pastry sheets a bit.
- Cut pastry into squares big enough to cover the top of your crocks.
- Ladle warm soup into oven-safe crocks.
- Don’t fill crocks all the way to the top. Top crocks with pieces of puff pastry.
- Brush pastry tops with a little of the beaten egg.
- Bake crocks on a cookie sheet for 12 to 20 minutes until pastry or crust is golden.
- Sprinkle with chopped parsley.
Nutrition
Calories: 774kcal | Carbohydrates: 63g | Protein: 40g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 388mg | Potassium: 1452mg | Fiber: 7g | Sugar: 23g | Vitamin A: 6510IU | Vitamin C: 25mg | Calcium: 588mg | Iron: 4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
