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Chicken Pot Pie Soup


  • 4 ribs celery, medium dice

  • 3 carrots, medium diced

  • 1 onion, medium dice

  • 6 ounces white mushrooms

  • ½ pound butter

  • 2 Tablespoons poultry seasoning

  • Salt and pepper as needed

  • ½ pound flour

  • 1 quart chicken stock

  • 2 cooked potatoes, medium diced

  • 2 cups cooked chicken meat

  • 1 cup heavy cream

  • 1 cup frozen peas

  • 2 cooked puff pastry squares


  1. In a large Stock pot, melt the butter over medium heat and add the vegetables

  2. Sauté the vegetables until they begin to sweat and turn a brownish color

  3. Add the poultry seasoning, salt, and pepper, continuing to stir

  4. Turn the heat to low and add the flour and stir well to the mixture to make a roux.

  5. Continue to cook and stir the roux until it becomes the consistency of peanut butter, and does not stick to the sides of the pot

  6. Add the chicken stock and blend well with a whisk to distribute the roux and allow the liquid to thicken

  7. Add the cooked chicken and the diced potato, continuing to stir as the soup thickens. If the heat needs to be turned up temporarily, that’s ok, just be sure to stir and keep it from burning

  8. Add the heavy cream and continue to stir

  9. When the soup is at the consistency you want, turn to low, add the peas and stir well

  10. Cover and let simmer for 10 minutes

  11. Crumble the puff pastry and stir in half, using the other half to top as a garnish

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