This is probably the one and only recipe I will add that I have not personally tried (YET)…the other day I posted on facebook about being able to make homemade mushroom soup for dinner as the weather had cooled down (recipe to come) and a friend of mine mentioned that she had made Chicken Pot Pie Soup for dinner. Sounds amazing, right? A few other friends expressed interest in the recipe and my dear friend (we’ve been friends since we were toddlers) sent me the link to the recipe (on her recipe blog).Check out some of her other recipes and show her some love!
My husband LOVES a good Chicken Pot Pie, so I am so looking forward to making him a pot of this!
Chicken Pot Pie Soup
All the goodness and homey flavor in a pot rather than a shell. Try it…you’ll love it:
Chicken Pot Pie Soup
Ingredients:
Tenderflake frozen puff pastry shells
1tbsp butter
3/4 lb chicken breast -cubed
1 8oz can chicken broth
1tsp chicken soup base
1/8 tsp thyme
2 tbsp fresh parsley or 3/4 tbsp dry
2 cups chopped veggies (whatever you like, this time I used carrots because it’s what I had)
Cubed, peeled potatoes
1/4 cup cream
1/2 cup instant mashed potatoes for thickening
Directions:
Cook puff pastry according to package directions ( buy extra because people will want them!)
Boil potatoes until fork tender but not too soft
Melt butter in stock pot over medium heat. Stir in cubed chicken, and cook. About 10 minutes. Remove chicken and set aside.
Pour in chicken broth and bring to a boil over high heat. Reduce to medium and whisk in soup base, thyme, parsley and chopped veggies.
Whisk in instant potatoes. Cook until thickened. About 10 minutes.
Stir in cooked chicken, and potatoes, and cream. Simmer until hot.
Ladle into serving bowls, serve with puff pastry.
No Comments