Chicken Pot Pie Soup

This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without canned soup and is based off the Chicken Pot Pie Casserole we featured earlier this year. This is comfort food in a bowl. It is hearty and rich and full of calories but that's what makes it a comfort food classic.

Cook time : 50 mins

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
Please visit kitchendreaming.com for full instructions.

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