Chicken-Vegetable Pot Pie Soup

Name: Chicken-Vegetable Pot Pie Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 118 milliliters medium carrot, coarsely chopped; 118 milliliters medium stalk celery, coarsely chopped; 1 liters Progresso® chicken broth (from two 32-oz cartons); 591 milliliters 1-inch pieces cooked chicken; 59 milliliters Gold Medal® Wondra® quick-mixing flour; 59 milliliters small onion, coarsely chopped; 237 milliliters Green Giant® Valley Fresh frozen sweet peas; 0 teaspoons pepper; 1 teaspoon poultry seasoning; 1 sheet frozen puff pastry (from 17.3-oz package), thawed; 6 smalls red potatoes, cut into eighths; 0 teaspoons salt; 59 milliliters whipping cream

Chicken-Vegetable Pot Pie Soup might be just the main course you are searching for. One portion of this dish contains around 16g of protein, 29g of fat, and a total of 570 calories. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up whipping cream, quick-mixing flour, celery, and a few other things to make it today. To use up the puff pastry you could follow this main course with the Cranberry Pear Puff Pastry Turnovers as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Heat oven to 400°F.

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Oven

Cut 6 rounds from puff pastry with 3-inch round cutter.

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Puff Pastry Sheets

Place on ungreased cookie sheet.

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Baking Sheet

Bake 12 to 15 minutes or until puffed and golden brown. Keep warm.

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Oven

While pastry is baking, in 4 1/2- to 5-quart Dutch oven, melt butter over medium-high heat.

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Butter

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Dutch Oven

Add potatoes, celery, carrot and onion; cook 5 to 6 minutes, stirring frequently, until onion is softened.

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Potato

Carrot

Celery

Onion

Beat broth, flour, poultry seasoning, salt and pepper into potato mixture with wire whisk.

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Poultry Seasoning

Salt And Pepper

Potato

Broth

All Purpose Flour

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Whisk

Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.

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Potato

Soup

Stir remaining ingredients into soup. Cover; cook 5 to 6 minutes, stirring occasionally, until chicken and peas are hot. Ladle soup into bowls; top each serving with pastry.

Ingredients you will need

Whole Chicken