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Chicken Pot Pie Soup

What you need

1/3 cup butter
1 cup chopped cooked carrots
1/4 cup chicken base (sold near the bouillon) See Notes**
4 chicken breast halves, or 2 cups leftover cooked chicken
2 tablespoons cooking oil
1 egg, beaten
1/3 cup all-purpose flour
Pinch fresh grated nutmeg, optional
1 tablespoon minced garlic
1 quart (4 cups) heavy cream
1 cup frozen green peas, cooked
1 sheets frozen puff pastry
Seasoned salt and pepper
1/2 small yellow onion, minced

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How to do it

1. Preheat oven to 350 F.Season chicken with seasoned salt and pepper.

2. Heat oil in a large skillet over medium-high heat.

3. Add chicken and saute until cooked through.

4. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. Once cooked, remove chicken from pan and set aside.Meanwhile,

5. Cut each sheet of frozen puff pastry into 1-inch strips and place on a cookie sheet.

6. Brush beaten egg onto the tops of the slices.

7. Bake for 10 -15 minutes, or until dough has risen and turned light golden brown.

8. Remove from the oven and set aside until ready to serve.Into the same large skillet, melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux -- you want it to remain a golden color. Slowly add cream and keep stirring.

9. Add chicken base, garlic, and onion and stir until thickened.

10. Add peas, carrots, nutmeg (optional), and cut up chicken.

11. Remove from heat.

12. Serve with a pastry crust stick.

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Nutrition

Calories
1591.51cal ( 79.58% of daily need)
Fat
138.19g ( 212.59% of daily need)
Saturated Fat
72.07g ( 450.47% of daily need)
Carbohydrates
52.72g ( 17.57% of daily need)
Sugar
5.09g ( 5.65% of daily need)
Cholesterol
480mg ( 160% of daily need)
Sodium
803.23mg ( 34.92% of daily need)
Protein
38.56g ( 77.11% of daily need)
Vitamin A
9689.19IU ( 193.78% of daily need)
Selenium
60.38µg ( 86.26% of daily need)
Vitamin B3
16.17mg ( 80.87% of daily need)
Vitamin B6
1.09mg ( 54.61% of daily need)
Phosphorus
517.53mg ( 51.75% of daily need)
Vitamin B2
0.73mg ( 42.93% of daily need)
Vitamin B1
0.58mg ( 38.97% of daily need)
Vitamin K
37.39µg ( 35.61% of daily need)
Vitamin E
5.11mg ( 34.1% of daily need)
Manganese
0.65mg ( 32.3% of daily need)
Folate
119.2µg ( 29.8% of daily need)
Vitamin B5
2.61mg ( 26.08% of daily need)
Potassium
885.46mg ( 25.3% of daily need)
Vitamin C
20.82mg ( 25.24% of daily need)
Calcium
206.19mg ( 20.62% of daily need)
Magnesium
78.11mg ( 19.53% of daily need)
Iron
3.44mg ( 19.11% of daily need)
Fiber
4.27g ( 17.09% of daily need)
Zinc
2.34mg ( 15.59% of daily need)
Vitamin D
2.28µg ( 15.22% of daily need)
Vitamin B12
0.79µg ( 13.09% of daily need)
Copper
0.23mg ( 11.49% of daily need)

Breakdown

Proteins
9.59%
Fat
77.31%
Carbs
13.1%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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