Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Pot Pie Soup Recipe
    Lost? Site Map

    Chicken Pot Pie Soup

    Chicken Pot Pie Soup. Photo by LilPinkieJ

    1/1 Photo of Chicken Pot Pie Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    LilPinkieJ's Note:

    This is a good hearty warm soup. Easy to put together. I have used Mock Puff Pastry Dough (Made so Easy!) with success for the pastry on top. I like that there are no cans of cream of whatever soup in it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter and cook onion and celery in butter on low until soft. Season with salt and pepper. Add flour and cook on low for a minute stirring constantly so it doesn't burn.
    2. 2
      Add the milk, chicken broth, and chicken base and stir with a whisk until it comes to a boil and has thickened. If too thick add more broth or milk. Turn down heat and add the chicken, potatoes, and vegetables. Season with salt, pepper. Let simmer for a minute on low. Add the cream.
    3. 3
      Ladle into oven safe bowls and top with pieces of puff pastry or pie crust. Brush with egg. And bake on a cookie sheet in a preheated 375 degree oven until pastry or crust is cooked (times depend on what type you use). Sprinkle with chopped parsley.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on September 23, 2009

      55

      We really liked this! Very rich and so fulfilling on a cold fall night! I had extra pie crust so used that instead of puffed pastry, also used left over rotisserie chicken which made this come together quickly for a week night supper. Thank you Jess! Made for Fall 2009 PAC

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Pot Pie Soup

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 635.9
     
    Calories from Fat 405
    63%
    Total Fat 45.0 g
    69%
    Saturated Fat 27.5 g
    137%
    Cholesterol 188.8 mg
    62%
    Sodium 400.2 mg
    16%
    Total Carbohydrate 45.2 g
    15%
    Dietary Fiber 5.8 g
    23%
    Sugars 1.4 g
    5%
    Protein 16.6 g
    33%

    The following items or measurements are not included:

    chicken

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites