Easy Chicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup recipe is so easy to make with simple ingredients. It’s a creamy, hearty, and comforting soup that will warm you from the inside out! Full of shredded chicken and lots of fresh veggies, this hearty soup is perfect for any meal. It’s a classic homestyle recipe that your whole family will love. You also only need one pot to make this soup, so cleaning up is a breeze, making for a fantastic meal on a busy weeknight.
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Chicken Pot Pie (As Made By Wolfgang Puck)
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Recipe!
2 pounds cooked boneless, skinless chicken, shredded
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg
Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.
Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
The Ultimate Homemade Chicken Pot Pie
Chicken pot pie that will make you cry... Because it's so good, and also really easy to make.
Recipe:
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Easy and Delicious Chicken Pot Pie Recipe (ANYONE Can Make This!)
It's Comfort Food Season and one of my all-time favorites is Chicken Pot Pie! If you find yourself with a craving for something hearty and delicious, give this recipe a try! Let's #makeithappen
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Shopping List:
1 Rotisserie chicken
1 diced yellow onion
1 cup diced celery
1 cup peeled and diced carrots
1 cup frozen peas
1 cup diced bella mushrooms
6 tbsp butter
1/3 cup flour
1 tbsp italian paste
3 cups chicken broth
1/2 cup heavy cream
2 tsps better than bouillon chicken base
1-2 tsps Worcestershire sauce
1 egg or 2 tbsp melted butter (to brush puff pastry)
1 tbsp garlic paste
Puff pastry
salt, pepper, cayenne, AP and Lemon Bae Seasoning
Lazy CHICKEN POT PIE perfect for beginner cooks! Chicken & Biscuit Casserole Recipe EASY!
Today, I am going to show you the easiest chicken pot pie bake you'll ever make. It is so easy and quick to put together, then bake until the biscuits are done. You could also consider this an easy chicken casserole dinner. The combination of the chicken, vegetables and biscuits make this a complete meal in one pan or baking dish. It's also a great way to use ready-made, store-bought rotisserie chicken. This is a great chicken recipe perfect for a weeknight dinner!
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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INGREDIENTS
2 lb rotisserie chicken
8-count can of jumbo flaky biscuits
10 oz mixed veggies
22 oz can cream of chicken condensed soup
2 3/4 cups of whole milk
salt and pepper to taste
9 x 13-inch baking dish
*Bake at 350° F for 35 to 45 minutes*
Separating the biscuits on half help to ensure the dough cooks through.
Chicken Pot Pie Recipe Using Rotisserie chicken
EASY Chicken Dinner Idea