CHICKEN POT PIE SOUP RECIPE BY TASTY
Here's what you need: onion, celery, carrots, garlic, butter, flour, chicken stock, half & half, pepper, dried thyme, ground nutmeg, frozen corn, frozen peas, whole rotisserie chicken
Provided by Pierce Abernathy
Categories Lunch
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in large pot on medium high heat.
- Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
- Stir in butter and melt.
- Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
- Add the chicken stock and half and half and stir to combine.
- Season with pepper, thyme, and nutmeg and allow to come to a boil.
- Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
- Season with salt.
- Optional - garnish with cookie sized pieces of pie crust.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 41 grams, Fat 44 grams, Fiber 4 grams, Protein 18 grams, Sugar 12 grams
THE BEST CHICKEN POT PIE EVER!
I get a request from my family to make this dish at LEAST once a month. I typically make two at a time as these are eaten up quickly and they're wonderful to share with a neighbor.
Provided by MarthaRayDeen
Categories One Dish Meal
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
- Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
- In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
- Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
- Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
- When done, the inside ingredients will be thick and creamy.
CHICKEN POT PIE SOUP
This is a good hearty warm soup. Easy to put together. I have used Recipe #256812 with success for the pastry on top. I like that there are no cans of cream of whatever soup in it.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter and cook onion and celery in butter on low until soft. Season with salt and pepper. Add flour and cook on low for a minute stirring constantly so it doesn't burn.
- Add the milk, chicken broth, and chicken base and stir with a whisk until it comes to a boil and has thickened. If too thick add more broth or milk. Turn down heat and add the chicken, potatoes, and vegetables. Season with salt, pepper. Let simmer for a minute on low. Add the cream.
- Ladle into oven safe bowls and top with pieces of puff pastry or pie crust. Brush with egg. And bake on a cookie sheet in a preheated 375 degree oven until pastry or crust is cooked (times depend on what type you use). Sprinkle with chopped parsley.
Nutrition Facts : Calories 636, Fat 45, SaturatedFat 27.5, Cholesterol 188.8, Sodium 400.2, Carbohydrate 45.2, Fiber 5.9, Sugar 1.4, Protein 16.6
BISCUIT-TOPPED CHICKEN POT PIE SOUP
Basically it is chicken pot pie in a creamy soup with a biscuit on top for crust.
Provided by DANNY51
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.
- Bake in the preheated oven until golden brown, 13 to 16 minutes.
- While the biscuits are baking, melt butter in a medium pot over medium or medium-high heat. Add chicken and cook until no longer pink, 5 to 7 minutes. Add carrot, onion, poultry seasoning, salt, and pepper; cook until veggies have softened, about 5 minutes.
- Stir in flour and cook for 1 minute. Add chicken stock and potatoes; bring to a boil. Reduce heat to a simmer. Add half-and-half and nutmeg; simmer for 10 minutes. Add frozen peas, green beans, and lima beans. Cook, stirring occasionally, until potatoes are tender and frozen vegetables are heated through, 5 to 10 minutes.
- Serve immediately with a biscuit on top of each bowl.
Nutrition Facts : Calories 519 calories, Carbohydrate 44.8 g, Cholesterol 109.1 mg, Fat 23.4 g, Fiber 5.5 g, Protein 32.2 g, SaturatedFat 12.2 g, Sodium 949.9 mg, Sugar 6.5 g
BILL'S BEST CHICKEN POT PIE SOUP
I had never heard of chicken pot pie soup, until I learned that it was an all-around best seller at a soup restaurant chain. I decided to create one for my dear William, who was bowled over (nice pun?) with the results. Posting here while it's still fresh in my memory!
Provided by JackieOhNo
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes).
- Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent.
- Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute.
- Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.
Nutrition Facts : Calories 440.3, Fat 22.7, SaturatedFat 14.1, Cholesterol 65.3, Sodium 329.5, Carbohydrate 48.1, Fiber 5.4, Sugar 14, Protein 14.1
WORLD'S BEST CHICKEN POT PIE
Make and share this World's Best Chicken Pot Pie recipe from Food.com.
Provided by Alicia R
Categories Savory Pies
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the carrots in boiling water for 5-7 minutes, then drain.
- Dice the chicken and ham.
- Melt the butter and cook the onion until transparent. Add the flour and cook for a minute or so, then gradually stir in the chicken stock. Bring to a boil, stirring continuously and simmer until thickened.
- Stir in the milk, cream, parsley, and bay leaves, season with salt and pepper, and heat without boiling for 2 minutes.
- Remove the bay leaves.
- Mix in the chicken, ham, peas, and carrots.
- Pour into the pie pastry and even out.
- Moisten the edge of the pastry with water, and top with remaining pastry. Beat egg and brush pastry with it. Make a hole in the top to allow steam to escape.
- Bake at 375f for about 40 minutes, or until pastry is cooked.
- Serve hot.
Nutrition Facts : Calories 1028.8, Fat 63.8, SaturatedFat 23.5, Cholesterol 226.7, Sodium 827.4, Carbohydrate 62.9, Fiber 4.7, Sugar 6, Protein 49.4
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