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Chicken Pot Pie Soup


5 min (for 8 serves)

45 min (for 8 serves)



A hearty, creamy, yet healthy chicken soup that can be a meal itself.


0.06 teaspoon (0 g)
  thyme leaves, dried
0.06 Cup (8 g)
  all purpose flour
0.06 cup (8 g)
  fresh parsley
0.50 tablespoon (9 g)
  canola oil
0.25 carrot (15 g)
  carrots, diced
25 g
35 g
  frozen green peas
60 g
70 g
  puff pastry shells, reduced fat
125 g
  chicken breast, cubed
0.63 cup (159 g)
  chicken broth


1. 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.

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

3. Meanwhile, pour canola oil 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.

4.  In the same pan with the oil pour the flour and stir until it forms a paste.  Pour in the chicken broth and bring to a boil. Add diced carrots and peas and mushrooms.   Reduce heat to medium, thyme, and parsley. Cook for 10 minute until it thickens add in milk.

5. Stir in the cooked chicken, 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.

Per Serve
1,191.4 kJ  (284.8 kcal)
20.3 g
Total Fat:
12.6 g
4.5 g
5.4 g
1.9 g
Total Carbs:
20.5 g
-Complex Carbs:
13.9 g
3.5 g
3.5 g
196.7 mL
0.0 g
52.3 mg
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