Chicken Pot Pie Soup Recipe – This Homemade Chicken Pot Pie Soup without canned soup is scratch-made from ingredients in your pantry. It is hearty, rich and soul-warming – not to mention easy to make. Depending on your kitchen ability, this soup can be ready anywhere from 30-minutes to an hour. Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing!
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
⅓ cup butter
¼ cup all-purpose flour
1 quart (4 cups) heavy cream
4 teaspoons chicken base – or per the pkg instructions*
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 ¼ tsp) fresh grated nutmeg, optional
- 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.
- Quicken the preparation. start with shredded leftover or rotisserie chicken. Swap in leftover turkey and create a wonderful turkey pot pie soup.
- Lighten it up. swap out the heavy cream for low-fat (2%) milk.
- Keep it family-friendly. Swap out the peas and carrots for vegetables your family enjoys.
- Swap up the bread. We serve this soup with puff pastry sticks but it’s equally as good with garlic-cheddar biscuits. Bake them off while the soup comes together in the stove! Easy-breezy.
- Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules or paste. Some brands have double or even triple the amount of sodium than others.
- What can I do with Leftovers? This soup will last covered in the refrigerator for up to 7 days but should not be frozen. Cream-based soups tend to turn grainy and separate after freezing resulting in a poor taste and texture quality.
- Reheating the Soup: Soup may be reheated on the stove or in the Microwave.
Stove Top: In a saucepan over medium to medium-low heat, slowly heat the soup stirring occasionally. If the soup had become too thick, add a splash of milk or water to thin to desired consistency.
Microwave: In a microwave safe bowl, heat the soup at half-power until the desired temperature is reached. Stir at 30-second intervals. If the soup had become too thick, add a splash of milk or water to thin it to your desired consistency.
- EXPERT TIPS:
– Do Not let the soup come to a rolling boil once you’ve added the cream. This can cause the cream to split.
– “Split” is the term used for dairy when it curdles and separates into curds and weigh.
– The flour added in step 6 goes a long way to combat this, however, this is still something to watch out for.
Keywords: Chicken Pot Pie Soup, Soup