Chicken Pot Pie Soup with Toasted Almonds

Chicken Pot Pie Soup with Toasted Almonds recipe pinit

Chicken pot pie soup is a modern twist on the classic chicken pot pie, providing all the comforting flavors in a warm and hearty soup.

This is high protein and non vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins
Servings: 4 Calories: 1400
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chicken breast and cook until no longer pink. Remove from pot and shred.
  2. In the same pot, add carrots, celery, onion, and garlic. Cook until vegetables are tender.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
  4. Slowly pour in chicken broth and milk, stirring constantly. Bring to a simmer.
  5. Add shredded chicken, frozen peas, salt, and black pepper. Simmer for 10 minutes.
  6. Meanwhile, toast almonds in a dry skillet until golden brown. Set aside.
  7. Preheat oven to 400°F (200°C).
  8. Ladle the soup into individual oven-safe bowls. Top each bowl with a puff pastry sheet.
  9. Bake for 15-20 minutes, or until the puff pastry is golden brown.
  10. Garnish with toasted almonds before serving.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 15g24%
Total Carbohydrate 30g10%
Sugars 5g
Protein 20g40%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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