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Sunday Suppers with Lunchbox Love – Chicken Pot Pie Soup

I love Fall – and with Fall comes SOUP! My kids always ask for soup for lunch, even when it is 90 degrees outside, so this is going to be a crowd pleaser in my home. Find this recipe at There’s a “Meals in Minutes” section that I will be exploring on her site!


(image from Kitchen Dreaming)

For the Pastry Sticks
  • 2 sheets frozen puff pastry
  • 1 egg, beaten
For the Soup
  • 4 chicken breast halves, or 2 cups leftover cooked chicken
  • Seasoned salt and pepper
  • 2 tablespoons cooking oil
  • ⅓ cup butter
  • ¼ cup all-purpose flour
  • 1 quart (4 cups) heavy cream
  • ¼ cup chicken base (sold near the bouillon) See Notes**
  • 1 tablespoon minced garlic
  • ½ small yellow onion, minced
  • 1 cup frozen green peas, cooked
  • 1 cup chopped cooked carrots
  • Pinch (about ¼ tsp) fresh grated nutmeg, optional
  1. Preheat oven to 350° F.
  2. Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. Once cooked, remove chicken from pan and set aside.
  3. Meanwhile, Cut each sheet of frozen puff pastry into 1-inch strips and place on a large cookie sheet. Brush beaten egg onto the pastry strips (for browning). Bake for 10 minutes, or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.
  4. Then into the same large skillet, melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux — you want it to remain a golden color. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg (optional), and cut up chicken. Remove from heat. Thin to your desired consistency
  5. Serve with puff pastry sticks.

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