Chicken Pot Pie Soup
The recipe Chicken Pot Pie Soup can be made in roughly 45 minutes. For $1.72 per serving, you get a soup that serves 6. One serving contains 441 calories, 22g of protein, and 18g of fat. It will be a hit at your Autumn event. 19 people were impressed by this recipe. This recipe from Buns in My Oven requires flour, carrots, chicken broth, and sweet onion. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Try Instant Pot Chicken Pot Pie Soup, Chicken Pot Pie Soup, and Chicken Pot Pie Soup for similar recipes.
Servings: 6
Ingredients:
2 tablespoons butter
1 cup frozen carrots
4 cups chicken broth
1 egg
1/2 cup flour
1 cup frozen corn
2 cups milk
1 cup frozen peas
1 teaspoon pepper
1 store bought pie crust
1 cup diced potatoes
1/2 teaspoon corn salt
1 teaspoon salt
2 cups cooked shredded chicken
1 sweet onion, diced
1 tablespoon water
Equipment:
dutch oven
whisk
oven
baking sheet
Cooking instruction summary:
Add the butter to a dutch oven over medium heat and melt. Add the onions, potatoes, peas, and carrots to the butter and stir well. Cook over medium heat, stirring occasionally, for 5 minutes. Add the flour to the vegetables and stir to combine. Whisk in the chicken broth and milk. Bring to a boil, reduce to a simmer, and cook for 15 minutes or until potatoes are tender. While soup is simmering, preheat oven to 400 degrees. Roll out the pie crust. Whisk together the egg and water and brush over the pie crust. Sprinkle with salt and cut into small squares for crackers. Bake on a large baking sheet for 8-10 minutes or until golden brown. When potatoes are tender, add the chicken, corn, salt, and pepper to the soup and continue cooking until warmed through. Serve soup with pie crust crackers on top.
Step by step:
1. Add the butter to a dutch oven over medium heat and melt.
2. Add the onions, potatoes, peas, and carrots to the butter and stir well. Cook over medium heat, stirring occasionally, for 5 minutes.
3. Add the flour to the vegetables and stir to combine.
4. Whisk in the chicken broth and milk. Bring to a boil, reduce to a simmer, and cook for 15 minutes or until potatoes are tender.
5. While soup is simmering, preheat oven to 400 degrees.
6. Roll out the pie crust.
7. Whisk together the egg and water and brush over the pie crust.
8. Sprinkle with salt and cut into small squares for crackers.
9. Bake on a large baking sheet for 8-10 minutes or until golden brown.
10. When potatoes are tender, add the chicken, corn, salt, and pepper to the soup and continue cooking until warmed through.
11. Serve soup with pie crust crackers on top.
Nutrition Information:
covered percent of daily need
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