Chicken Pot Pie Soup



This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich and full of calories but that’s what makes it a comfort food classic.

INGREDIENTS

FOR THE PASTRY STICKS
2 sheets frozen puff pastry, thawed per package instructions
1 egg, beaten

FOR THE SOUP
4 chicken breast halves, or 2 cups leftover cooked chicken
ground pepper and salt – to taste
2 tablespoons cooking oil
1/3 cup butter
1/4 cup all-purpose flour
1 quart (4 cups) heavy cream
4 teaspoons chicken base – or per the pkg instructions See Notes**
1 cup water (for dissolving the chicken base)
1 tablespoon minced garlic
½ small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch (about 1/4 tsp) fresh grated nutmeg, optional

INSTRUCTIONS

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