"I love pot pies, and this recipe turns out so yummy, I always get compliments when I make it." — Lisa
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1 (10 ounce) package
frozen puff pastry shells
1 1/2 pounds
skinless, boneless chicken breast meat - cubed
2 (10.5 ounce) cans
chicken soup base
dried thyme leaves
chopped fresh parsley
1 (4 ounce) can
mushroom pieces, drained
1 (10 ounce) package
frozen mixed peas and carrots
toasted sliced almonds
Made this recipe for the *RECIPE GROUP* it was delicious!!! :) I loved it soooooo much! Will be making it again- thanks!
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!
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!
Absolutely excellent! Only difference, I put the pastry at the bottom of the bowl before the soup went in.
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!
easy and tastes great, I added roesemary, thyme, celery salt and fresh mushrooms
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pie Soup with Toasted Almonds
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 298
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