Chicken Pot Pie Soup with Toasted Almonds

Chicken Pot Pie Soup with Toasted Almonds

9
Lisa 0

"I love pot pies, and this recipe turns out so yummy, I always get compliments when I make it."

Ingredients

1 h 5 m servings 522 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1203 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Place frozen puff pastry shells, top-side-up on an ungreased baking sheet 2 inches apart.
  2. Bake shells in preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to cool on a wire rack.
  3. Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the cubed chicken, and cook, until firmed and no longer pink in the center, about 10 minutes. Remove chicken meat and set aside.
  4. Pour in the chicken broth and bring to a boil over high heat. Reduce heat to medium, and whisk in the chicken soup base, thyme, and parsley. Mix together the softened butter and flour in a small bowl to form a paste. Whisk this paste into the simmering soup, and cook 10 minutes or until thickened.
  5. Stir in the cooked chicken, mushroom pieces, peas and carrots, cream, and toasted almonds. Return soup to a simmer, and cook a few minutes until hot. Ladle soup into serving bowls, and top with puff pastry to serve.

Reviews

9
  1. 12 Ratings

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Most helpful

Made this recipe for the *RECIPE GROUP* it was delicious!!! :) I loved it soooooo much! Will be making it again- thanks!

Most helpful critical

I like the touch of the almonds, but this was pretty bland for our tastes. My only change was to use fresh sauteed mushrooms instead of canned...oh and I served with homemade biscuits instead o...

Made this recipe for the *RECIPE GROUP* it was delicious!!! :) I loved it soooooo much! Will be making it again- thanks!

Made this almost as written- no major changes and it was deliscious. I left out the mushrooms ( the guys wont eat em..) and parboiled some fresh carrots since I did not have frozen ones. I did r...

Absolutely excellent! Only difference, I put the pastry at the bottom of the bowl before the soup went in.

This recipe went over very well in our house. I did tweak it a little for health reasons; I used a cholesterol friendly option in place of butter and used another tbs of flour in the paste, and...

easy and tastes great, I added roesemary, thyme, celery salt and fresh mushrooms

Good! I think I still prefer the thick and creamy real pot pie but this was very simple to make. It def warmed our bellies. :)

Just realized I made this way back and never rated it. I remember it being Deeelicious! It really does taste like a pot pie! Thanks!

Delicious! Easy prep, uncomplicated recipe. Great flavor, esp for a quick cooking soup. Almonds sounded good. But this time I omitted them and, instead, added black truffle salt. Perhaps next t...

I like the touch of the almonds, but this was pretty bland for our tastes. My only change was to use fresh sauteed mushrooms instead of canned...oh and I served with homemade biscuits instead o...