CHICKEN POT PIE SOUP

This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich and full of calories but that’s what makes it a comfort food classic.

Author : Ronda - Kitchendreaming

INGREDIENTS

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
• 1/3 cup butter
• 1/4 cup all-purpose flour
• 1 quart (4 cups) heavy cream
• 4 teaspoons chicken base – or per the pkg instructions See Notes**
• 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 1/4 tsp) fresh grated nutmeg, optional

INSTRUCTIONS

1. Preheat oven to 350° F.
2. Visit kitchendreaming.com for full instructions.

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