Chicken Pot Pie Soup with Toasted Almonds

Chicken Pot Pie Soup with Toasted Almonds

Lisa

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

1 h 5 m servings 522 cals
Serving size has been adjusted!
Original recipe yields 6 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

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

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...

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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.

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

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...

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...

This is very good. I added s&p and a little poultry seasoning, I also just baked a pie crust instead of puff pastry, it's what I had. I added a little corn and used fresh mushrooms rather than c...

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