This flavorful Chicken Pot Pie Soup is a straightforward formula produced using scratch without the utilization of canned soup. It is healthy, rich and soul-warming – also simple to make. Try not to avoid the mystery fixing! It’s what separates this soup; the flavor is totally astonishing!
Chicken Pot Pie Soup in a white bowl with a Puff Pastry Stick laying over the highest point of the bowl. It is determined to a red pinstripe towel.
I cherish a decent generous bowl of soup in the fall and winter months and this soup nearly makes me anticipate another virus winter.
Alright, perhaps not a virus winter… how about we not get insane. I am a Southerner now all things considered, and we don’t generally have a long, chilly winter season – however perhaps I can drop the cooling down low and shudder while I eat a steaming bowl of this flavorful soup.
This soup is so heavenly and together with the puff cake sticks, it is divine. You truly need to attempt it. Try not to discard the nutmeg, however, it truly makes this dish!
It’s just a homestyle recipe that people of all ages will enjoy, even the picky eaters that may not like the classic chicken pot pie.
For the Soup :
4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
1/2 ground pepper to taste
2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
1/3 cup butter unsalted
1/4 cup all-purpose flour
4 cups heavy cream [See Note 2]
4 teaspoons chicken base (bouillon) [See Notes 5]
1 cup Chicken Stock [See Notes 5]
1 tablespoon garlic minced
½ small yellow onion diced
1 cup frozen green peas thawed [See Note 3]
1 cup frozen carrots thawed [See Note 3]
Pinch nutmeg freshly grated, optional
For the Pastry Sticks :
2 Sheets Puff Pastry Thawed per package
Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside.
Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes.
Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color.
Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined.
Add the chicken and any collected juice back into the soup. Add peas, carrots. continue to cook on low until heated through. Stir in the nutmeg.
Prepare puff pastry by cutting the dough into 1-inch wide strips.
Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat for 15 minutes or until golden brown and puffy.