Chicken-Vegetable Pot Pie Soup Recipe

Name: Chicken-Vegetable Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry (from a 17.3 oz. pkg); 2 tablespoons butter or 2 tablespoons margarine; 6 small new potatoes, cut into eighths; 1 medium celery, coarsely chopped (1/2 cup); 1 medium carrot, coarsely chopped (1/2 cup); 1 small onion, coarsely chopped (1/4 cup); 5 cups chicken broth; ¼ cup Wondra Flour (quick-mixing flour); 1 teaspoon poultry seasoning; ¼ teaspoon salt; ⅛ teaspoon pepper; 2 ½ cups cooked chicken, chopped into 1-inch pieces (can use rotisserie chicken); 1 cup frozen green pea; ¼ cup whipping cream

Servings: persons

1 sheet frozen puff pastry (from a 17.3 oz. pkg)
2 tablespoons butter or 2 tablespoons margarine
6 small new potatoes, cut into eighths
1 medium celery, coarsely chopped (1/2 cup)
1 medium carrot, coarsely chopped (1/2 cup)
1 small onion, coarsely chopped (1/4 cup)
5 cups chicken broth
¼ cup Wondra Flour (quick-mixing flour)
1 teaspoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon pepper
2 ½ cups cooked chicken, chopped into 1-inch pieces (can use rotisserie chicken)
1 cup frozen green pea
¼ cup whipping cream

1
Heat oven to 400.
2
Cut 6 rounds from puff pastry with 3-inch round cutter.
3
Place on ungreased cookie sheet.
4
Bake 12-15 minutes or until puffed and golden brown; keep warm.
5
Meanwhile, in a 4 1/2 to 5-quart Dutch oven, melt butter over med-high heat.
6
Cook potatoes, celery, carrot, and onion in butter 5-6 minutes, stirring frequently, until the onion is softened.
7
Beat broth, flour, poultry seasoning, salt, and pepper into potato mixture with wire whisk.
8
Heat to boiling, decrease heat to medium low.
9
Cover and cook, 15-20 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
10
Stir in remaining ingredients; cover and cook 5-6 minutes, stirring occasionally, until chicken and peas are hot.
11
Ladle soup into bowls; top each serving with pastry.

958

kcal

Calories

Fat

Carbs

143

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: 1 sheet frozen puff pastry (from a 17.3 oz. pkg), 2 tablespoons butter or 2 tablespoons margarine, 6 small new potatoes, cut into eighths, 1 medium celery, coarsely chopped (1/2 cup), and more.

Yes, Chicken-Vegetable 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-Vegetable Pot Pie Soup

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