This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without canned soup and is based off the Chicken Pot Pie Casserole we featured earlier this year. This is comfort food in a bowl. It is hearty and rich and full of calories but that’s what makes it a comfort food classic. I love a good hearty bowl of soup in the fall and winter months and this soup makes me look forward to another cold winter.
Okay, maybe not a cold winter… let’s not get crazy.
I’d been dreaming of turning that rich, creamy Chicken Pot Pie filling into a rich, delicious soup and at last, I’ve finally gone and done it. This soup is so delicious and together with the puff pastry sticks, it is divine. You really have to try it. Don’t omit the nutmeg, though, it really makes this dish!
Chicken Base is similar to bouillon. I believe it has less sodium and the brand I use says it is MSG free on the label. If MSG free is important to you, please carefully read the labels of the other leading brands just to be sure.
- Ingredients. Salt (includes sea salt), dextrose (made from corn), maltodextrin (made from corn), chicken (chicken fat, dehydrated cooked chicken), yeast extract, dehydrated onion, chicken broth, dehydrated garlic, turmeric extract, white pepper, parsley, spice extract.
A note about Yeast Extract:
“A number of consumer groups have claimed that certain food ingredients, such as autolyzed yeast extract and hydrolyzed protein, are MSG in disguise. They are not. Autolyzed yeast and hydrolyzed proteins, among other ingredients, are completely natural ingredients that happen to have substantial amounts of [naturally occurring] glutamates, but nowhere near the concentration found in MSG. While a small subset of people may be sensitive to even these small levels of glutamate, these ingredients are always clearly identified on the labels so that, as with all food sensitivities and allergies, people can be aware of ingredients they’d like to avoid. These are natural ingredients that are definitely of grave concern for people who are sensitive to them, but they are not MSG. We draw a clear line between natural glutamate-containing foods, which we allow, and highly concentrated MSG, which we don’t.” – Whole Foods article on MSG
Love soup like I do? Check out my French Onion Soup. My family thinks it’s
Pin this Chicken Pot Pie Soup to your “Soups,” “Appetizers,” “Brunch,” or “Dinner” boards. French Onion Soup is good on so many occasions.
While we are at it lets be friends on Pinterest. I’m always pinning new content.
Chicken Pot Pie Soup
Yield 8 cups
This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without canned soup and is based off the Chicken Pot Pie Casserole we featured earlier this year. This is comfort food in a bowl. It is hearty and rich and full of calories but that's what makes it a comfort food classic.
For the Pastry Sticks
- 2 sheets frozen puff pastry, thawed per package instructions
- 1 egg, beaten
For the Soup
- 4 chicken breast halves, or 2 cups leftover cooked chicken
- ground pepper and salt - to taste
- 2 tablespoons cooking oil
- 1/3 cup butter
- 1/4 cup all-purpose flour
- 1 quart (4 cups) heavy cream
- 4 teaspoons chicken base - or per the pkg instructions See Notes**
- 1 cup water (for dissolving the chicken base)
- 1 tablespoon minced garlic
- ½ small yellow onion, minced
- 1 cup frozen green peas, cooked
- 1 cup chopped cooked carrots
- Pinch (about 1/4 tsp) fresh grated nutmeg, 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.
- Meanwhile, Cut each sheet of thawed puff pastry into 1-inch strips and place on a large cookie sheet. Brush egg onto the pastry strips (for browning). Bake for 10 minutes, or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.
- Dissolve the chicken base into 1 cup of water. Stir until fully dissolved.
- Then into the same large skillet, melt butter and saute the onions until they soften; about three minutes. Then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux -- you want it to remain a golden color. Slowly add cream and keep stirring. Add chicken base ( to taste), and garlic, and stir until thickened. Add peas, carrots, nutmeg (optional), and cut up chicken. Remove from heat. Thin to your desired consistency
- Serve with puff pastry sticks.
Note: 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. Some brands have double or even triple the amount of sodium than others. No matter which brand you choose, use the amount suggested on the label OR best suited to your tastes. Following the recipe exactly as written but using a different brand or style of bouillon or chicken base can result in an overly SALTY and otherwise inedible dish.You may substitute chicken broth for the chicken base/water combo, however, the soup it will not have the same rich chicken flavor. I definitely recommend using the chicken base which has a more concentrated chicken flavor.