Easy Chicken Pot Pie Soup Recipe – in just 30 minutes

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This Creamy Chicken Pot Pie Soup is made without canned soup from scratch using simple ingredients I bet you already have in your pantry!

It is hearty, rich, and soul-warming – not to mention EASY to make. Depending on your skill level, this soup can be ready anywhere from 30 minutes to just under an hour.

Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing! 

Chicken Pot Pie Soup in a white bowl with a Puff Pastry Stick laying across the top of the bowl. It is set on a red pinstripe towel.

I love a good hearty bowl of soup in the fall and winter months and this soup almost makes me look forward to another cold winter.

This soup is so creamy and flavorful and together with the puff pastry sticks, it is divine – truly the BEST chicken chowder my friends and family have tasted. You really have to try it.

Don’t omit the nutmeg, though, it really makes this dish sing! If you need more reassurance, check out the dozens of comments below and on Pinterest! 

An overhead shot of the ingredients needed to make Chicken Pot Pie Soup.

Ingredients and Tools Needed to Make creamy chicken Pot Pie Soup

Ingredients: 

  • Chicken – alternatively you could use leftover turkey for a deliciously creamy Turkey Pot Pie Soup
  • Cooking oil – I use olive oil but you may also use any other light cooking oil like canola, corn, or vegetable oil.
  • Butter – I use unsalted sweet cream butter, if you use salted butter, lower your added salt by 1/2 tsp.
  • All-purpose flour – Do not use cornstarch, this would completely change the taste of the roux.
  • Heavy cream – A mixture of heavy cream and whole or 2% milk would work if you prefer to lessen the calories. Skim milk will work but drastically alter the texture of this recipe.
  • Chicken base – similar to chicken bouillon found near the bouillon in the grocery store or online.
  • Chicken Stock – water may be substituted but there will be a loss of flavor over the chicken stock.
  • Garlic – fresh minced garlic is the most flavorful over pre-packaged minced garlic.
  • Onion – I typically use yellow or sweet Vidalia onions.
  • Green peas – frozen green peas work fine. Canned peas are not optimal for their texture.
  • Carrots – fresh or frozen both work great. A bag of peas and carrots works well in this recipe.
  • Nutmeg – freshly grated tasted the best. I strongly advise trying the nutmeg. The flavor is phenomenal and only needs a tiny pinch.

Tools:

How to Make creamy Chicken Pot Pie Soup from Scratch – Step by Step:

  1. Saute until cooked through. Remove from heat and set aside.
  2. Then into the same large skillet, melt butter.
  3. Add the onions and saute until they soften; about 3 minutes. 
  4. Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color. 
  5. Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined. 
  6. Add the chicken and any collected juice back into the soup. 
  7. Add peas, carrots. continue to cook on low until heated through. EXPERT TIP: Do Not let the soup come to a rolling boil once you’ve added the cream. This can cause the cream to split.”Split” is the term used for dairy when it curdles and separates into curds and whey. The flour added to make the roux goes a long way to combat this, however, this is still something to watch out for. 
  8. Prepare puff pastry by cutting the dough into 1-inch wide strips.
  9. Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat [paid link] for 15 minutes or until golden brown and puffy. 
A Pinterest pin image of Chicken Pit pie soup.

Why this recipe works

  1. Flavor Combination: Chicken pot pie is known for its rich, comforting flavors, including tender chicken, creamy sauce, and a medley of vegetables. This soup captures those same flavors in a warm, comforting bowl.
  2. Texture Balance: The recipe typically includes a mixture of tender chicken pieces, soft vegetables, and a creamy broth, creating a well-balanced and satisfying texture profile.
  3. Creamy Base: The creamy soup base, often made with a combination of chicken broth, cream, and sometimes a roux (a mixture of flour and fat for thickening), adds depth and richness to the soup.
  4. Vegetable Variety: The inclusion of a variety of vegetables such as carrots, peas, onions, and celery not only adds flavor but also provides a colorful and nutritious element to the dish.
  5. Seasonings and Herbs: Properly seasoned with herbs like thyme and parsley, as well as salt and pepper, the soup is well-spiced to enhance the overall taste.

Recipe Variations

  1. Creamy Mushroom Chicken Pot Pie Soup: This variation adds the earthy and rich flavor of mushrooms to the classic chicken pot pie soup.
  2. Spicy Cajun Chicken Pot Pie Soup: For those who enjoy a bit of heat and Creole flavors, this variation adds a spicy twist to the classic recipe. Try seasoning with Cajun seasoning (store-bought or homemade), a dash of hot sauce, or cayenne pepper for extra heat, or toss in some Andouille sausage slices for a smoky and spicy element.
  3. Vegetarian Pot Pie Soup: This variation is perfect for vegetarians and can also be enjoyed by those looking for a meatless option. Replace chicken with plant-based protein sources like tofu or tempeh, or use a meat substitute. Use vegetable broth instead of chicken broth, and add a variety of vegetables such as carrots, peas, corn, and green beans.

Frequently Asked Questions (FAQs)

What is Chicken Base? Chicken Base is similar to bouillon but not all chicken bases and bouillons are created equally. I use Better than Bouillon brand bases. They have several types to choose from. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium when compared to other brands. No matter which brand you choose, follow the directions on the label for reconstitution.

How to Thicken Chicken Pot Pie Soup: Look at step 4 in the instructions above, but I thicken my creamy chicken pot pie soup by sprinkling flour over the onions and garlic and stirring until it gets the consistency of peanut butter. Do not brown like a roux brown through, you want it to remain a light golden color.

Storing, freezing, and reheating instructions

Storing, freezing, and reheating chicken pot pie soup properly can help you enjoy it later without sacrificing flavor or quality. Here are instructions for each step:

Storing Chicken Pot Pie Soup:

  1. Refrigeration: If you have leftover chicken pot pie soup and plan to consume it within a few days, store it in an airtight container in the refrigerator. Make sure it has cooled to room temperature before sealing the container. Soup can typically be stored in the fridge for up to 3-4 days.
  2. Cooling: To cool the soup more quickly before refrigeration, you can transfer it to a shallow container or use an ice bath. This helps prevent the growth of harmful bacteria.

Freezing Chicken Pot Pie Soup:

If you want to freeze chicken pot pie soup for longer-term storage:

  1. Cooling: Allow the soup to cool completely in the refrigerator first.
  2. Portioning: Divide the soup into individual serving-sized portions or use larger containers based on how you plan to use it later. Leave some space at the top of each container to allow for expansion as the soup freezes.
  3. Airtight Containers: Use airtight, freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible from the containers or bags to minimize freezer burn.
  4. Labeling: Clearly label each container or bag with the date it was prepared and any reheating instructions you may need.
  5. Freezing: Place the containers or bags in the freezer, making sure they are on a flat surface so they freeze evenly.

Reheating Chicken Pot Pie Soup:

When you’re ready to enjoy the frozen soup, follow these steps for reheating:

  1. Thawing: If the soup is in a container, you can thaw it in the refrigerator for several hours or overnight. Alternatively, if you’re in a hurry, you can use the defrost setting on your microwave. For freezer bags, you can immerse them in cold water until they’re thawed enough to transfer to a pot.
  2. Stovetop: Transfer the thawed soup to a saucepan [paid link] or pot and heat it over medium-low heat, stirring occasionally. Heat until it reaches your desired temperature. Add a little extra chicken broth or cream if the soup has thickened during freezing.
  3. Microwave: If you’re reheating a single portion, you can use the microwave. Heat in short intervals, stirring between each interval, to ensure even heating.
  4. Oven: For larger portions, you can reheat in the oven. Preheat your oven to 325°F (163°C). Place the soup in an oven-safe dish, cover it with foil to prevent drying, and heat until it’s hot throughout, stirring occasionally.
  5. Taste and Adjust: Taste the soup after reheating and adjust the seasoning, if necessary, with additional salt, pepper, or herbs.

Serving Suggestions

Chicken pot pie soup is a delicious and comforting dish that combines the flavors of a classic chicken pot pie in a warm and hearty soup form.

  1. Salad: Balance the richness of the soup with a light and fresh salad. A simple green salad with a vinaigrette dressing, or a side of coleslaw, can provide a nice contrast to the creamy soup.
  2. Chopped Fresh Herbs: Sprinkle some freshly chopped herbs like parsley, chives, or thyme over the soup just before serving. Herbs add a burst of freshness and color to the dish.
  3. Shredded Cheese: Grated cheddar, Swiss, or Gruyère cheese can be sprinkled over the hot soup for added richness and flavor. The cheese will melt and create a delicious topping.
  4. Cracked Black Pepper: A dash of freshly cracked black pepper can enhance the flavor of the soup and add a bit of heat.
  5. Hot Sauce or Red Pepper Flakes: If you like some heat, offer hot sauce or red pepper flakes on the side for those who want to add a spicy kick to their soup.

Wine and Cocktail pairings

Remember that personal preferences play a significant role in pairings, so feel free to experiment and discover your favorite combinations. These suggestions are meant to enhance your dining experience, but the best pairing is the one you enjoy the most.

Wine Pairings:

  1. Chardonnay: A buttery and oaked Chardonnay pairs well with the creamy and rich flavors of chicken pot pie soup. The wine’s acidity helps cut through the richness of the dish.
  2. Pinot Noir: A light to medium-bodied Pinot Noir complements the chicken and vegetable components of the soup. Its red fruit flavors and balanced acidity make it a versatile choice.
  3. Sauvignon Blanc: If you prefer white wine, a crisp and herbaceous Sauvignon Blanc can be a great pairing. Its citrusy and grassy notes provide a refreshing contrast to the creamy soup.

Cocktail Pairings:

  1. Classic Martini: The simplicity and elegance of a classic martini, made with gin or vodka, pairs well with the rich and savory flavors of chicken pot pie soup. The martini’s clean and slightly briny taste can be a great palate cleanser.
  2. Bloody Mary: The bold and spicy flavors of Bloody Mary, made with vodka, tomato juice, and various spices, provide a flavorful contrast to the creamy soup. It’s especially fitting if you enjoy a bit of heat.
  3. Whiskey Sour: A whiskey sour, with its balanced combination of bourbon or rye whiskey, fresh lemon juice, and simple syrup, can complement the soup’s richness with a touch of citrusy brightness.
Chicken Pot Pie Soup Fininshed Image 600x900

Chicken Pot Pie Soup

Ronda Eagle | Kitchen Dreaming
This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich filled with soul-warming comfort in a bowl.
4.96 from 43 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 10 Servings
Calories 767 kcal

Ingredients
 
 

For the Soup

  • 4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
  • 1/2 tsp ground black pepper more or less, to taste
  • 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
  • 1/3 cup butter unsalted
  • 1/4 cup all-purpose flour
  • 4 cups heavy cream [See Note 2]
  • 4 teaspoons chicken base (bouillon) [See Notes 5]
  • 1 cup Chicken Stock [See Notes 5]
  • 1 tablespoon garlic minced
  • ½ small yellow onion diced
  • 1 cup frozen green peas thawed [See Note 3]
  • 1 cup frozen carrots thawed [See Note 3]
  • Pinch nutmeg freshly grated, optional

For the Pastry Sticks

  • 2 Sheets Puff Pastry Thawed per package instructions; [See Note 4]

Instructions
 

  • Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven [paid link] over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside. 
  • Then into the same large Dutch oven [paid link], melt butter and saute the onions until they soften; about 3 minutes. 
  • Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color. 
  • Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined. 
  • Add the chicken and any collected juice back into the soup. Add peas, carrots. continue to cook on low until heated through. Stir in the nutmeg. 
  • Prepare puff pastry by cutting the dough into 1-inch wide strips. 
    Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat [paid link] for 15 minutes or until golden brown and puffy. 

Video

Notes

  1. Quicken the preparation. start with shredded leftover or rotisserie chicken. Swap in leftover turkey and create a wonderful turkey pot pie soup.
  2. Lighten it up. swap out the heavy cream for low-fat (2%) milk.
  3. Keep it family-friendly. Swap out the peas and carrots for vegetables your family enjoys. 
  4. Swap up the bread. We serve this soup with puff pastry sticks but it’s equally as good with garlic-cheddar biscuits. Bake them off while the soup comes together in the stove! Easy-breezy.
  5. Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules or paste. Some brands have double or even triple the amount of sodium than others.
  6. What can I do with Leftovers? This soup will last covered in the refrigerator for up to 7 days but should not be frozen. Cream-based soups tend to turn grainy and separate after freezing resulting in a poor taste and texture quality. 
  7. Reheating the Soup: Soup may be reheated on the stove or in the Microwave.
    • Stove Top: In a saucepan [paid link] over medium to medium-low heat, slowly heat the soup stirring occasionally. If the soup had become too thick, add a splash of milk or water to thin to desired consistency.
    • Microwave: In a microwave safe bowl, heat the soup at half-power until the desired temperature is reached. Stir at 30-second intervals. If the soup had become too thick, add a splash of milk or water to thin it to your desired consistency.

EXPERT TIPS: 

  • Do Not let the soup come to a rolling boil once you’ve added the cream. This can cause the cream to split.
    • “Split” is the term used for dairy when it curdles and separates into curds and whey.
    • The flour added in step 3 goes a long way to combat this, however, this is still something to watch out for. 

Nutritional Information

  • Nutrition is calculated based on the recipe as written.
  • Additions, omissions, or substitutions will change the calculated values shown.
  • The addition, omission, or substitution of ingredients can also alter the nutritional information shown.
  • Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.

Nutrition

Serving: 1cupCalories: 767kcalCarbohydrates: 31gProtein: 17gFat: 64gSaturated Fat: 31gCholesterol: 191mgSodium: 472mgPotassium: 358mgFiber: 2gSugar: 2gVitamin A: 3865IUVitamin C: 8.3mgCalcium: 85mgIron: 1.9mg
Tried this recipe?Let us know how it was!

149 thoughts on “Easy Chicken Pot Pie Soup Recipe – in just 30 minutes”

  2. I love this soup! Thank you! Chicken/turkey gravy (after all it’s time for Thanksgiving leftovers) is a fantastic substitution for the cream/herb base. Of course I still use the nutmeg. I add chicken stock until the wanted consistency. Using gravy enables me to cook the soup in the slow cooker. I think I’m going to try the instapot this weekend.

    Reply

  3. Honestly one of the best soups I have ever made. Thank you for all of your tips and tricks to make this soup so devine exactly as written. I do add corn but that’s all!

    Reply

  5. This is an amazing recipe that my whole family loves! I bulk it up with loads of extra veggies and even my picky eaters ask for seconds.

    Reply

  6. This chicken pot pie is amazing. It’s like a chowder only better. The nutmeg does make the dish, so glad I didn’t skip it. Actually, I tested it in a little bowl first and found it to be amazing so I added it to the whole batch like you suggested. Keep up the good work!

    Reply

  8. This is an amazing recipe! I’m best described as a nervous cook but I’ve made it several times. Great for batch cooking and for using up the odd vegetables or even frozen veggies which makes it also super value for money. Thank you for sharing.

    Reply

  13. Thank you for sharing this recipe. We were in dire need of comfort food with the virus/election stress. This was perfect!

    Reply

  14. Can I just dump everything in the crockpot and cook it that way? Should I wait until almost ready to serve to add the cream? What’s the best way to do it? Thanks!!

    Reply

  17. Wow! This is an incredible soup recipe and exactly what I was looking for. My only change was that I used a 12oz bag of frozen mixed veggies in it so it had corn/peas/carrots and green beans. We couldn’t stop eating it – it was that good and a prefect fall/winter soup to warm you up on chilly days/nights. It’s a real winner.

    Reply

  18. This is my second time making this. I made it for Sunday dinner and my whole family loved it! I just made the single recipe and ran out and both my son-in-laws asked me “where’s the soup?” They wanted more! So, this time I doubled the recipe! We will see how much is left this time!

    Reply

  19. Really delicious. Super easy to make, hearty and filling. I used some leftover chicken and half and half instead of cream and it was awesome.

    Reply

  21. This soup was fantastic! Thank you for sharing – this will definitely be a regular in our home. I doubled the flour and used a precooked chicken to make it even easier. Turned out PERFECT.

    Reply

  23. I’m making this soup now, and it looks and smells great, but I’ve found the recipe difficult to follow. The instructions are incomplete on the main recipe, and I had to scroll up to find out when to add the garlic, chicken, and veggies.

    Reply

    • Hi Nan,
      Thanks for your feedback. This was the first recipe I set out to edit after a recent post updates. I appreciate that you took the time to let me know I had made some errors. I have updated the card accordingly and you should find that it now reads just like the step by step text above it in the post text.

      Reply

  25. I made this and it was amazing. The whole family loved it. I used 1 cup of heavy whipping cream and 3 cups half and half. I used a bag of mixed vegetables and served over biscuits. Yummy. Will make again.

    Reply

  33. I joined your newsletter and can’t wait to see what other fabulous recipes you share. The nutmeg to finish this creamy sauce is the perfect touch.

    Reply

  34. This is fantastic! I doubled the veggies and chicken to make it heartier. My kid and my niblings loved this soup so much that it has become a favorite of theirs and they’re ALL picky eaters!

    Reply

  36. This is definitely several levels above even a good soup. My family all commented on how great it was. In my opinion, don’t “skinny” it down unless you would actually drop dead if you take in one calorie too many, because it’s great as it is! Everyone (well, almost everyone) loves the flavors of chicken pot pie, and this is the most successful transition of them to a soup I have come across. Keep this one at the top of your soup list, everyone! I’m going to print off the recipe for the casserole version now.

    Reply

  43. Hello! I simply wish to offer you a big thumbs up for your
    recipe and posts.
    I’ll be returning to your website for more soon.

    Reply

  45. Hi,

    I would love to try this soon but I eat a VERY low carb, ketogenice diet and need a substitute for regular flour. Would almond or coconut flour work and do you have any idea on the quantities I would need to properly substitute?

    Thanks

    Reply

    • Hi April – I am not familiar with these products so I cannot comment on the quantities. You may be able to search substitution ratios on the internet. Thanks for coming by to leave a comment and ask a question. I appreciate it and am sorry I couldn’t be better help.

      Reply

  46. I am a bit frustrated. I am planning on making this soup tomorrow for Christmas Eve and I can’t get the recipe to appear. Can you check and see if it is something on your end? I read you had problems in the past.
    Thank you!

    Reply

  47. AMAZING RECIPE! Followed it to a T the first time and it was a huge hit! Made it a week later and wanted it a little thicker next time around so I used 3/4 cup water for the bouillon mix and about 3/4 of a carton (quart) of half-and-half and it was perfect! SO GLAD I FOUND THIS!!! :)

    Reply

  51. I have always loved chicken pot pie, and your recipe for that is excellent, but a chicken pot pie soup..you have outdone more than just yourself..thank you

    Reply

  52. I made this tonight & it was delicious, but I’m wondering what kind of garlic you used? Was it fresh, dried, or out of a jar. I used fresh & while I thought the soup was delicious, I thought it didn’t taste very much like pot pie, and I wondered if this was due to too strong of a garlic flavor. Thanks :).

    Reply

  54. Do you know if this can be frozen? Our neighborhood has a soup swap every November and we each bring five quarts of soup that can be frozen and we each go home with five different soups. This sounds delicious and I’d love to make it for the swap. Any idea how much it would need to be increased to make five quarts? Thank you!

    Reply

    • Hi Sandy! Thanks for stopping in. I have not tested freezing the soup. That being said, I cannot think of a reason that it would not be able to be frozen. Initially, there may be some separation in liquids immediately after the defrosting. These should all come back together during the re-heat. I’m basing this off my clam chowder which I have frozen before and which reheats beautifully after the defrost. I hope this helps and have to say a winter soup swap sounds amazing.
      This recipe makes about 8 cups of soup so you would need to triple it to reach 5 quarts.

      Reply

      • Thank you! I am going to make this for the soup swap. I’ll quadruple it the day I make it do my family can have it for dinner that day (we take the soups already frozen to the swap). From what you say it seems like it should freeze okay. I’ll let you know!

        Reply

  56. This looks delicious – but I noticed a difference between the recipe on the website and the one that prints out. On the screen, it calls for 4 teaspoons of chicken base – the printed copy shows 1/4 cup, which is 3 times as much. From the notes on the recipe, it seems the 4 teaspoons is the right amount, but anyone who is using the printed copy could end up with an awfully salty soup :)

    Reply

  58. Thank you for this recipe. It looks very good and I am sure it is!

    But I Just wanting you to know that Orrington Farms All Natural Chicken broth has Yeast Extract in it. Yeast Extract is one of about 20 names that can be used for MSG. Even natural flavoring can mean MSG. After several years of trying to avoid MSG, I am still finding new names it can be listed under.

    So as a person who is very sensitive to MSG, I really wanted you to know about how it can be stated on labels. If you are interested, please do a Google search if you would like to know more ways that MSG can be in our food without us knowing it. It can be so confusing.

    Best Wishes to you,
    Lily

    Reply

      • Hey how are we supposed to use the chicken base? It doesn’t make it very clear and when I just used the chicken base, I didn’t know I was supposed to add it to liquid and it came out really salty. Any clarificatjons?

        Reply

  59. So I made the chicken pot pie soup. I don’t like cooked carrots, so I added diced potatoes. I think I just found my absolute favorite soup!! Thank you so much for sharing this recipe!! I was unsure about the nutmeg but it really did make the recipe!! 5 stars from me!!

    Reply

  60. This looks yummy. Could you possibly substitute unflavored almond milk (or another milk alternative) for the heavy cream? I know it would not be as thick and creamy but I am sensitive to dairy. Thanks!

    Reply

    • Hi Christine, I’m sorry about the late reply. I am not sure how almond milk would do but if you can usually use it in a recipe for a cream sauce, then it should work here as well. I have never experimented with using Almond Milk so I am not 100% certain. I’m sorry I am not of more help. Perhaps another reader could chime in for us on this topic. Thank you for taking the time to leave a comment. I appreciate it.

      Reply

  62. Please tell me what I am doing wrong — I have tried repeatedly to view this recipe on my MacBook and iPhone using various browsers, and all I can see are the pictures. Pinterest will give me the ingredients list, but no instructions. Why am I not able to see the recipe — I have clicked on anything and everything and — nothing. Thanks!

    Reply

  63. I tried to make this last night, but I could not get it to be a soup consistency, and the butter separated from the other ingredients. Do you have any idea what I could have done wrong? I followed all the directions. The only thing I can think of is that I used heavy whipping cream, as I did not see anything labeled “heavy cream.”
    Thanks

    Reply

    • Hi Joanna,

      All I can think of is flour in the roux. The flour is usually what binds to the butter and creates the creamy base to the soup via the roux. Heavy whipping cream does contain 6% more milk fat (butter) so I think the solution would be a little more binder (flour) in the roux. I did not experience the separation like you’ve described but I hope you were able to get it working. It really is a delicious soup.

      Reply

  66. Is it possible to convert this into a crock pot meal? And if so, how would you go about doing it? Feeling under the weather and would really love to enjoy this delicious looking soup to warm me up.

    Reply

  67. This looks and sounds amazing. Will be trying soon.
    Glad to see you use Orrington Farm Bases as well. They
    are all I use. Thanks for sharing the recipe and will
    post when tried.

    Reply

  68. The dish looks wonderful, but I don’t see a recipe for it anywhere! Am I missing something here? Am I supposed to do something?

    Reply

  70. This recipe sounds amazing, but it doesn’t say when or what to do with the puff pastry. I’m assuming to add it with step . Could this be verified please?

    Reply

  73. Which Orrington Farms Chicken Base did you use in this recipe – the regular one with 860 mg sodium/6grams or the low sodium one with 140 mg sodium/6 grams? Thanks.

    Reply

    • Hi Nancy/Donna —

      The lower sodium mix contains MSG (“no added MSG” — according to the labels) but contains both Disodium Inosinate and Disodium Guanylate which are flavor enhancers that work specifically with MSG. If you see those two compounds, even if MSG is not on the ingredients list, you can be sure MSG is hidden in the product (usually under natural flavorings). Manufacturing wise, it wouldn’t be cost effective to have those two additives if MSG wasn’t present. So I can’t use if because I have a MSG sensitivity.

      Anyway, that being said, I do not find the Orrington Farms to be overly salty and I’m usually sensitive to salt. For this recipe you are seasoning 4 cups of heavy cream and vegetables in that amount and only lightly salting and adjusting seasonings at the end.

      If you prefer the lower sodium brand (or any other brand), I would stick with what you know and follow the label as to how much to use per cup of liquid (in this case 4 cups). Adding just one serving at a time until you reach your desired flavor.

      Hope this helps and Happy Thanksgiving.

      Reply

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