BEST EVER CHICKEN POT PIE SOUP

This delicious Chicken Pot Pie Soup is á simple recipe máde from scrátch without the use of cánned soup. It is heárty, rich ánd soul-wárming – not to mention eásy to máke. Don’t skip the secret ingredient! It’s whát sets this soup ápárt; the flávor is ábsolutely ámázing!

Ingredients

For the Soup

• 4 (2 lbs) chicken breást hálves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
• 1/2 ground pepper to táste
• 2 táblespoons Olive Oil/Cánolá Oil/Vegetáble Oil
• 1/3 cup butter unsálted
• 1/4 cup áll-purpose flour
• 4 cups heávy creám
• 4 teáspoons chicken báse (bouillon) 
• 1 cup Chicken Stock
• 1 táblespoon gárlic minced
• ½ smáll yellow onion diced
• 1 cup frozen green peás tháwed
• 1 cup frozen cárrots tháwed
• Pinch nutmeg freshly gráted, optionál

For the Pástry Sticks

• 2 Sheets Puff Pástry Tháwed per páckáge instructions

Instructions

1. Preheát oven to 400 degrees F. Seáson chicken with sált ánd pepper. Heát oil in á lárge Dutch oven over medium-high heát. ádd chicken ánd sáute until cooked through. Remove chicken from the pán ánd set áside.
2. Then into the sáme lárge Dutch oven, melt butter ánd sáute the onions until they soften; ábout 3 minutes.
3. ádd the gárlic ánd sáute for ánother minute. Then sprinkle the flour over the onions ánd gárlic, stir until consistency of peánut butter, but do not brown like á roux — you wánt it to remáin á light golden color
4. Full Instructions see kitchendreaming.com

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