Chicken Pot Pie Soup

The recipe Chicken Pot Pie Soup can be made in roughly 45 minutes. For $1.72 per serving, you get a soup that serves 6. One serving contains 441 calories, 22g of protein, and 18g of fat. It will be a hit at your Autumn event. 19 people were impressed by this recipe. This recipe from Buns in My Oven requires flour, carrots, chicken broth, and sweet onion. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Try Instant Pot Chicken Pot Pie Soup, Chicken Pot Pie Soup, and Chicken Pot Pie Soup for similar recipes.

Servings: 6

 

Ingredients:

2 tablespoons butter

1 cup frozen carrots

4 cups chicken broth

1 egg

1/2 cup flour

1 cup frozen corn

2 cups milk

1 cup frozen peas

1 teaspoon pepper

1 store bought pie crust

1 cup diced potatoes

1/2 teaspoon corn salt

1 teaspoon salt

2 cups cooked shredded chicken

1 sweet onion, diced

1 tablespoon water

Equipment:

dutch oven

whisk

oven

baking sheet

Cooking instruction summary:

Add the butter to a dutch oven over medium heat and melt. Add the onions, potatoes, peas, and carrots to the butter and stir well. Cook over medium heat, stirring occasionally, for 5 minutes. Add the flour to the vegetables and stir to combine. Whisk in the chicken broth and milk. Bring to a boil, reduce to a simmer, and cook for 15 minutes or until potatoes are tender. While soup is simmering, preheat oven to 400 degrees. Roll out the pie crust. Whisk together the egg and water and brush over the pie crust. Sprinkle with salt and cut into small squares for crackers. Bake on a large baking sheet for 8-10 minutes or until golden brown. When potatoes are tender, add the chicken, corn, salt, and pepper to the soup and continue cooking until warmed through. Serve soup with pie crust crackers on top.

 

Step by step:


1. Add the butter to a dutch oven over medium heat and melt.

2. Add the onions, potatoes, peas, and carrots to the butter and stir well. Cook over medium heat, stirring occasionally, for 5 minutes.

3. Add the flour to the vegetables and stir to combine.

4. Whisk in the chicken broth and milk. Bring to a boil, reduce to a simmer, and cook for 15 minutes or until potatoes are tender.

5. While soup is simmering, preheat oven to 400 degrees.

6. Roll out the pie crust.

7. Whisk together the egg and water and brush over the pie crust.

8. Sprinkle with salt and cut into small squares for crackers.

9. Bake on a large baking sheet for 8-10 minutes or until golden brown.

10. When potatoes are tender, add the chicken, corn, salt, and pepper to the soup and continue cooking until warmed through.

11. Serve soup with pie crust crackers on top.


Nutrition Information:

Quickview
420k Calories
21g Protein
18g Total Fat
42g Carbs
17% Health Score
Limit These
Calories
420k
21%

Fat
18g
28%

  Saturated Fat
7g
46%

Carbohydrates
42g
14%

  Sugar
9g
10%

Cholesterol
80mg
27%

Sodium
1406mg
61%

Get Enough Of These
Protein
21g
43%

Vitamin A
4062IU
81%

Vitamin B3
7mg
36%

Selenium
22µg
33%

Vitamin C
26mg
32%

Phosphorus
298mg
30%

Manganese
0.54mg
27%

Vitamin B2
0.44mg
26%

Vitamin B1
0.36mg
24%

Folate
92µg
23%

Vitamin B6
0.45mg
23%

Potassium
667mg
19%

Iron
3mg
17%

Fiber
4g
17%

Calcium
146mg
15%

Zinc
2mg
14%

Magnesium
51mg
13%

Vitamin B5
1mg
13%

Copper
0.23mg
12%

Vitamin K
12µg
12%

Vitamin B12
0.64µg
11%

Vitamin D
1µg
8%

Vitamin E
0.57mg
4%

covered percent of daily need
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Related Videos:

Chicken Pot Pie Soup | Delish

 

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