Chicken Pot Pie Soup with Toasted Almonds Recipe - Allrecipes.com
Chicken Pot Pie Soup with Toasted Almonds Recipe
  • READY IN ABOUT hrs

Chicken Pot Pie Soup with Toasted Almonds

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    40 mins
  • READY IN

    1 hr 5 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2011

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

 
Most Helpful Critical Review
Jan 06, 2013

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 of pastry shells. I think this really needs onions and perhaps a touch of garlic with plenty of black pepper, too. I would also prefer a more veggies...corn and broccoli would be a good start for me. It's a good base recipe, and I would make again with changes to suit our preferences. I also would omit the chicken base, i think...not really crazy about that flavor. Thanks for the idea!

 

11 Ratings

Apr 26, 2010

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 roll a pie crust out flat and bake it till golden, and added pieces of that to the bowl since the crust is always the best part to me! WIll definitely make this again!

 
Dec 13, 2007

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

 
Dec 28, 2007

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 skim milk instead of cream. I skipped the almonds too and served it over biscuits. Yummy!

 
Nov 30, 2010

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

 
Nov 23, 2010

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. :)

 
Nov 09, 2011

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!

 

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Nutrition

  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 1203 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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