Chicken Pot Pie Soup with Toasted Almonds Recipe
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Chicken Pot Pie Soup with Toasted Almonds

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

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 572 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
25 Min
Cook Time:
40 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (10 ounce) package frozen puff pastry shells
  • 2 tablespoons butter
  • 1 1/2 pounds skinless, boneless chicken breast meat - cubed
  • 2 (10.5 ounce) cans chicken broth
  • 2 teaspoons chicken soup base
  • 1/4 teaspoon dried thyme leaves
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter, softened
  • 3 tablespoons all-purpose flour
  • 1 (4 ounce) can mushroom pieces, drained
  • 1 (10 ounce) package frozen mixed peas and carrots
  • 1/2 cup heavy cream
  • 1/4 cup toasted sliced almonds

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 523 | Total Fat: 33.1g | Cholesterol: 109mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2007 by higgipop 
This recipe went over very well in our house. I did tweak it a little for health reasons; I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2007 by Ron 
Absolutely excellent! Only difference, I put the pastry at the bottom of the bowl before the... MORE

 
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