This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty, rich and soul-warming – not to mention easy to make. Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing!
For the Pastry Sticks:
2 puff pastry thawed per package instructions
1 egg beaten
For the Soup:
4 chicken breast halves, or 2 cups leftover cooked chicken
ground pepper to taste
2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
1/3 cup butter
1/4 cup all-purpose flour
1 quart heavy cream [See Notes]
4 teaspoons chicken base [See Notes]
1 cup Chicken Stock for dissolving the chicken base. See Notes
1 tablespoon garlic minced
½ small yellow onion diced
1 cup frozen green peas thawed
1 cup frozen carrots thawed
Pinch nutmeg freshly grated, optional
Preheat oven to 350° F.
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. Once cooked, remove chicken from pan and set aside.