Chicken pot pie soup
User Reviews
4.7
18 reviews
Excellent
Chicken pot pie soup
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This creamy chicken pot pie soup recipe is a great way to feed a crowd with affordable chicken, frozen vegetables and other pantry staples.
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Ingredients
For the stock
- 1 whole chicken
- 2 onions halved
- 3 carrots roughly chopped
- 2 celery stalks roughly chopped
- handful fresh herbs (thyme, rosemary, parsley, sage, bay leaf)
- 4 garlic cloves
- 1 tsp peppercorns
- 2 tsp salt
- water to cover
for the soup
- 2 tbsp butter/oil
- 1 onion finely chopped
- 2 carrots peeled and finely chopped
- 1 celery stalk finely chopped
- 2 cups frozen peas
- 2 cups vegetables of your choice (optional)
- 3 garlic cloves crushed/minced
- 2 tsp dried herbs of your choice (oregano, thyme, Italian seasoning)
- 2 tbsp flour
- 6 cups chicken stock
- 1 cup heavy/whipping cream
- 1-2 tsp lemon juice
- salt and pepper to taste
Pastry tops
- puff pastry or pie crust
- 1 egg beaten
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Instructions
- To make the stock, combine all the ingredients in a large stock pot and bring to a simmer. Cover and cook for an hour until the chicken is fall-apart tender. Remove the chicken then shred the meat and set aside. At this stage you can strain the stock and use or return the bones to the pot, add more water and cook for a few more hours to make a stronger, more intense stock.
- To make the soup, melt the butter/oil in a large pot and add the vegetables (except for the peas). Cook until the vegetables start to soften and turn golden brown. Add the garlic and herbs.
- Sprinkle the flour over the vegetables and stir to combine. Pour in the stock. Bring to a simmer and cook for 10 minutes until the vegetables are cooked through.
- Pour in the cream and add the shredded chicken and peas. Cook for 5 minutes until the soup is hot and bubbling.
- Season with lemon juice, salt and pepper.
- Ladle the soup into oven-proof bowls then top with squares of pastry. Brush with egg wash.
- Place in the oven (preheated to 180°C/360°F) and bake for 10-15 minutes until golden brown and puffed.
- Remove from the oven and serve.
Nutrition Information
Show Details
Calories
319kcal
(16%)
Carbohydrates
22g
(7%)
Protein
25g
(50%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
68mg
(23%)
Sodium
751mg
(31%)
Potassium
707mg
(20%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
9092IU
(182%)
Vitamin C
27mg
(30%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 751mg | 31% |
| Potassium | 707mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 9092IU | 182% |
| Vitamin C | 27mg | 30% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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