Name: Chicken Pot Pie Soup With Toasted Almonds Recipe
Total time: 65 min
Yield: 6
Cuisine: American

Protein

Carbs

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

I love pot pies, and this recipe turns out so yummy, i always get compliments when i make it.

How to make Chicken Pot Pie Soup With Toasted Almonds Recipe

Lisa Chipp

Crawler

American

<p>I love pot pies, and this recipe turns out so yummy, i always get compliments when i make it.</p>

Non Vegetarian

Package frozen puff pastry shells

Butter

Skinless,  boneless chicken breast meat cubed

Chicken Broth

Chicken soup base

Dried Thyme Leaves

Chopped Fresh Parsley

Butter,  Softened

All purpose flour

Mushroom pieces,  drained

Package frozen mixed peas and carrots

Heavy cream

Preheat oven to 400 degrees f (200 degrees c). Place frozen puff pastry shells, top-side-up on an ungreased baking sheet 2 inches apart.

step 1

Bake shells in preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to cool on a wire rack.

step 2

Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the cubed chicken, and cook, until firmed and no longer pink in the center, about 10 minutes. Remove chicken meat and set aside.

step 3

Pour in the chicken broth and bring to a boil over high heat. Reduce heat to medium, and whisk in the chicken soup base, thyme, and parsley. Mix together the softened butter and flour in a small bowl to form a paste. Whisk this paste into the simmering soup, and cook 10 minutes or until thickened.

step 4

Stir in the cooked chicken, mushroom pieces, peas and carrots, cream, and toasted almonds. Return soup to a simmer, and cook a few minutes until hot. Ladle soup into serving bowls, and top with puff pastry to serve.

step 5

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