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Creamy Chicken Pot Pie Soup

by elyn_ryn

Make creamy chicken pot pie soup using rotisserie chicken and easy-to-cook vegetables. Top it with puff pastry for a hearty meal reminiscent of chicken pot pie.

Easy-to-Make Creamy Chicken Pot Pie Soup

If you like chicken pie, you will love this chicken pot pie soup! It is quick and easy to make and uses rotisserie chicken to speed up the cooking time.

Creamy Chicken Pot Pie Soup

Cook the Vegetables

Cook the vegetables in a pan with a tight-fitting lid. They cook in chicken stock to add flavor, and you can add more of your favorite vegetables and omit any you don’t like.

Tip: You can make Vegetable Pot Pie Soup by substituting vegetable broth for chicken broth. Then omit the chicken and add extra vegetables. Use Vegetarian Better Than Bouillon No Chicken Base in place of the chicken base listed in the recipe.

Make the Creamy Chicken Pot Pie Soup Base

The soup base cooks quickly, so have all the ingredients measured and ready to use. When you add the seasonings and liquids, whisk immediately to break up any lumps.

Serve Creamy Chicken Pot Pie Soup with Puff Pastry

This soup is delicious with cooked puff pastry (also known as phyllo dough). This dough is found in the freezer section at grocery stores. Follow the instructions on the box to thaw it to ensure that it rises well during baking. Once it is room temperature, you can roll it with a rolling pin to make it larger or to repair any tears that might happen when you fold open the dough. Then cut the dough with a knife or a cookie cutter (if you want shaped dough). Brush with melted butter if desired and bake according to the package instructions.

Reheating the Creamy Chicken Pot Pie Soup

Reheat this chicken pot pie soup in the microwave or a pan on the stovetop. If it is too thick, add equal amounts of chicken stock and half-and-half to thin it.

Creamy Chicken Pot Pie Soup

Other Chicken Soup Recipes You Might Like

Click on the links below for other chicken recipes you might like!

Creamy Chicken Pot Pie Soup
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Creamy Chicken Pot Pie Soup
Easy-to-make creamy chicken pot pie soup made with rotisserie chicken
Creamy Chicken Pot Pie Soup
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Creamy Chicken Pot Pie Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Add the onion, carrots, and potatoes to a medium-sized saucepan. Add enough chicken stock to cover the vegetables (about 1 1/2 - 2 cups) and cover with a lid. Bring to a boil and cook for about 10 minutes or until the vegetables are tender. Add the corn and peas for the last minute of cooking to thaw them. Drain when cooked.
  2. Melt the butter in a dutch oven. Whisk in the flour, salt, and black pepper. Cook until the mixture is bubbly and the flour lightly browns. Stir in the Better than Bouillon Roasted Chicken Base.
  3. Add the chicken stock and half-and-half and cook until the sauce thickens and is smooth. Use a whisk to break up any lumps. Then add the cooked vegetables and chicken; stir to mix. Season with salt and pepper to taste. Top with a slice of puff pastry.
Recipe Notes

Bouillon Base

Better Than Bouillon Roasted Chicken Base is a thick paste used to flavor savory dishes. It dissolves easily in liquids. 

What is Half-and-Half?

Half-and-half is equal parts cream and whole milk. You can buy it ready-made or make your own.

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