Chicken Pot Pie Soup
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 707, total fat 29 G., saturated fats 15 G., proteins 41 G., carbohydrates 69 G., fiber 5 G., cholesterol 132 mg, sodium 965 mg, sugar 0 G.
Calories 707, total fat 29 G., saturated fats 15 G., proteins 41 G., carbohydrates 69 G., fiber 5 G., cholesterol 132 mg, sodium 965 mg, sugar 0 G.
This soup is made with the traditional ingredients of the classic American pot pie, a thick, creamy chicken and vegetable filling topped with a golden pie crust. Unlike the pot pie filling, the soup is thinner, and instead of being baked, it's simply ladle into deep bowls and served with a crispy crust. The soup includes shredded chicken breast, potatoes, carrots, and green peas. Everything is cooked in a mixture of chicken broth and light cream, and a pinch of poultry seasoning infuses it with wonderful flavor. Serve hot and enjoy its warming flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g skinless and boneless chicken breasts, cut into 1 cm pieces.
- 1 round chilled pie dough
- 0.5 tsp + a pinch of poultry seasoning
- 2 tablespoons unsalted butter
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/4 cup premium flour
- 3 cups lightly salted chicken broth
- 1 cup light cream
- 3 medium Yukon Gold potatoes, chopped
- 1 package (280 g) of frozen mixed green peas and carrots
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Recipes with similar ingredients: chicken breasts, shortcrust pastry, peas, carrot, yellow potatoes, cream, poultry seasoning
Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Place the pie crust on a baking sheet and sprinkle with black pepper and a pinch of poultry seasoning; cut into quarters. Bake until golden brown, about 10 minutes.
- Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, for 2 minutes, then cook, stirring, for 1 minute more. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt, and the remaining 1/2 teaspoon poultry seasoning and cook, stirring, for 1 minute. Stir in 2 cups water, broth, cream, and potatoes; cover and bring to a simmer. Reduce heat to medium and simmer, partially covered, for 10 minutes.
- Add the green peas and carrots and cook until the vegetables are tender, about 6 minutes. Return the chicken to the pan and cook until cooked through, about 1 minute. Divide among plates and top each serving with a cookie sheet.
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