Chicken Pot-Pie Soup Recipe

Name: Chicken Pot-Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Carrots; 2 stalks Celery; 1 whole Onion; 2 whole Shallots (optional); 2 cloves Garlic, Minced; 6 Tablespoons Butter, Divided Use; 3 whole Boneless, Skinless Chicken Breasts; 2 teaspoons Flour; 2 quarts Chicken Stock; 3 whole Red Potatoes; 1/2 cups Frozen Peas; 1/2 cups Heavy Cream; Salt And Pepper, to taste; 1 box Frozen Puff Pastry, 14-17 Ounce Box

Servings: persons

2 whole Carrots
2 stalks Celery
1 whole Onion
2 whole Shallots (optional)
2 cloves Garlic, Minced
6 Tablespoons Butter, Divided Use
3 whole Boneless, Skinless Chicken Breasts
2 teaspoons Flour
2 quarts Chicken Stock
3 whole Red Potatoes
1/2 cups Frozen Peas
1/2 cups Heavy Cream
Salt And Pepper, to taste
1 box Frozen Puff Pastry, 14-17 Ounce Box

1
The first thing you do is dice all of the veggies (carrots, celery, onions, shallots and garlic). Then you saute all the veggies with 2 Tablespoons of butter (all veggies except the peas and potatoes) on medium heat and season with salt and pepper. Once the veggies are nicely softened, remove from heat and put them in a bowl. Next dice the chicken breasts and saute over medium high heat until browned. Then put it in the bowl with the veggies.
2
In the same pot, melt 2 Tablespoons of butter and create a roux with the flour and cook on medium heat. Once you cook the flour a bit and it becomes a thick paste, add the chicken stock. You may have to whisk it a bit to remove any clumps of flour. Cut the potatoes into small cubes and add to the chicken stock and allow for the potatoes to cook on medium-high heat until they soften a bit before adding the veggies and the chicken. Combine all of the ingredients well.
3
Allow the soup to thicken and at the very end, add the peas and cream. Blend the soup well. Add salt and pepper if necessary.
4
Lastly, cut the puff pastry into squares. Place two squares on top of each other and place on a baking sheet, and then melt two Tablespoons of butter and brush the the tops with the melted butter. Bake according to package directions, until the pastry is nice and flaky. Serve the soup in a bowl and top with the puff pastry square.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 whole Carrots, 2 stalks Celery, 1 whole Onion, 2 whole Shallots (optional), and more.

Yes, Chicken Pot-Pie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Pot-Pie Soup

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