Chicken Pot Pie Soup

 chicken pot pie soup
Okay, it’s true!!!!! We love soup at our house, especially in the winter months. My husband is the guru of soup!! If you like a good chicken pot pie, you will like this soup. It is so creamy and full of veggies that is a satisfying meal for the family. The puff pastry gives it the finishing touch!
Ingredients:
Puff Pastry, thawed
2 Chicken Breasts, cooked, diced
2 Tablespoons of butter
1/2 cup Carrots, diced
1/2 cup Celery, chopped
2 Garlic cloves, minced
3 1/2 cups Chicken Stock
1 cup Half & Half
1/2 cup Corn
1/2 cup Peas
5 small Potatoes, diced
2 Tablespoon Flour
Salt and Pepper to taste
Directions:

  • Preheat oven to 425 degrees
  • In a large pot, melt butter. Stir in onions, carrots, celery, garlic, salt and pepper. Cook until soft.
  • Roll out the puff pastry and cut into biscuit shapes. Place on a baking sheet that has been sprayed with non stick spray. Brush with a beaten egg and bake for 10 to 12 minutes. They will be golden brown.
  • Now back to the soup! Add potatoes, stock, and half and half, stir well.
  • In a small cup add your flour in a 1/2 cup of your stock, mix well until there isn’t any lumps. Slowly add this to the soup and stir until it comes to a bubble and then reduce the heat.
  • Add the chicken, peas and corn. Cover and simmer for about 10 to 15 minutes.
  • When you serve the soup, place a puff pastry to each bowl, and enjoy!!!!

Note: My husband will use Shirley J Chicken Slow Cooker to make his stock for the soup, but normal stock will do!!

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