Chicken Pot Pie Soup
This rich and creamy chicken pot pie soup encompasses all of the classic flavors of chicken pot pie, and is served with a side of buttery, flaky puff pastry for dipping.
Heat the oil in a large soup pot over medium heat.
Season the chicken with salt and pepper and sear it in the pot until it's nice and golden brown on each side. Remove from the pot and set aside.
Heat the butter in the same soup pot, scraping up any bits of chicken remnants from the bottom of the pot and incorporating it into the butter.
Whisk in the flour and continue to stir until a thick paste forms.
Add the diced onions and carrots and heat until the onions soften, about 5 minutes.
Add the garlic and heat for an additional minute.
Slowly add the heavy cream, then the chicken base/water mixture.
Dice the cooled chicken and add back to the pot along with the nutmeg and peas.
Bring the mixture to a light bubble and continue to heat until thickened. Thin with additional chicken base/water if desired.
Remove the pot from heat once the soup has reached your desired consistency. Serve with puff pastry sticks, biscuits, or rolls!
*Chicken base is a highly concentrated base for making soups, stews, etc. It adds an increased depth of flavor than just using chicken broth.
I dissolve 3 teaspoons chicken base into 1 cup of chicken broth, but you can also use 1 cup of water.
Not all chicken bases have the same level of sodium content, some have double or triple the amount than others do. They also have reduced sodium versions, so check the label prior to purchasing.
Better than Bouillon is my base of choice. I also like Orrington Farms.
Calories: 951kcal, Carbohydrates: 39g, Protein: 20g, Fat: 80g, Saturated Fat: 38g, Cholesterol: 218mg, Sodium: 583mg, Potassium: 440mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4805IU, Vitamin C: 10.4mg, Calcium: 103mg, Iron: 2.3mg