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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

522 calories; 33.1 g total fat; 109 mg cholesterol; 1203 mg sodium. 27.6 g carbohydrates; 30.6 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2011
Made this recipe for the RECIPE GROUP it was delicious!!!:) I loved it soooooo much! Will be making it again- thanks! Read More
(12)

Most helpful critical review

Rating: 3 stars
01/06/2013
I like the touch of the almonds but this was pretty bland for our tastes. My only change was to use fresh sauteed mushrooms instead of canned...oh and I served with homemade biscuits instead of pastry shells. I think this really needs onions and perhaps a touch of garlic with plenty of black pepper too. I would also prefer a more veggies...corn and broccoli would be a good start for me. It's a good base recipe and I would make again with changes to suit our preferences. I also would omit the chicken base i think...not really crazy about that flavor. Thanks for the idea! Read More
(1)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2011
Made this recipe for the RECIPE GROUP it was delicious!!!:) I loved it soooooo much! Will be making it again- thanks! Read More
(12)
Rating: 5 stars
01/07/2011
Made this recipe for the RECIPE GROUP it was delicious!!!:) I loved it soooooo much! Will be making it again- thanks! Read More
(12)
Rating: 5 stars
04/26/2010
Made this almost as written- no major changes and it was deliscious. I left out the mushrooms ( the guys wont eat em..) and parboiled some fresh carrots since I did not have frozen ones. I did roll a pie crust out flat and bake it till golden and added pieces of that to the bowl since the crust is always the best part to me! WIll definitely make this again! Read More
(10)
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Rating: 4 stars
12/13/2007
Absolutely excellent! Only difference I put the pastry at the bottom of the bowl before the soup went in. Read More
(9)
Rating: 5 stars
12/28/2007
This recipe went over very well in our house. I did tweak it a little for health reasons; I used a cholesterol friendly option in place of butter and used another tbs of flour in the paste and skim milk instead of cream. I skipped the almonds too and served it over biscuits. Yummy! Read More
(7)
Rating: 5 stars
11/30/2010
easy and tastes great I added roesemary thyme celery salt and fresh mushrooms Read More
(7)
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Rating: 4 stars
11/23/2010
Good! I think I still prefer the thick and creamy real pot pie but this was very simple to make. It def warmed our bellies.:) Read More
(3)
Rating: 5 stars
11/09/2011
Just realized I made this way back and never rated it. I remember it being Deeelicious! It really does taste like a pot pie! Thanks! Read More
(2)
Rating: 5 stars
12/02/2014
Delicious! Easy prep uncomplicated recipe. Great flavor esp for a quick cooking soup. Almonds sounded good. But this time I omitted them and instead added black truffle salt. Perhaps next time I'll use potatoes as a thickner too. However it's great as is. Read More
(1)
Rating: 5 stars
01/31/2019
Great soup! I used a 32oz box of broth 3 tablespoons of better than bouillon chicken a half bag frozen corn and half a bag of pearl onions. I also doubled the rou because I wanted it stew like rather than soup like. Even with the changes and additions this is fantastic!! Great share!! Read More
(1)
Rating: 3 stars
01/06/2013
I like the touch of the almonds but this was pretty bland for our tastes. My only change was to use fresh sauteed mushrooms instead of canned...oh and I served with homemade biscuits instead of pastry shells. I think this really needs onions and perhaps a touch of garlic with plenty of black pepper too. I would also prefer a more veggies...corn and broccoli would be a good start for me. It's a good base recipe and I would make again with changes to suit our preferences. I also would omit the chicken base i think...not really crazy about that flavor. Thanks for the idea! Read More
(1)