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Chicken-Vegetable Pot Pie Soup

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Betty Crocker Kitchens
Updated Sep 30, 2008
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Love pot pie? Try a meaty chicken soup with a puff pastry topper for the same great flavors.

Chicken-Vegetable Pot Pie Soup

  • Prep Time 20 min
  • Total 60 min
  • Servings 6
  • Ingredients 14
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Ingredients

  • 1 sheet frozen puff pastry (from 17.3-oz package), thawed
  • 2 tablespoons butter or margarine
  • 6 small red potatoes, cut into eighths
  • 1 medium stalk celery, coarsely chopped (1/2 cup)
  • 1 medium carrot, coarsely chopped (1/2 cup)
  • 1 small onion, coarsely chopped (1/4 cup)
  • 5 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 1/4 cup Gold Medal™ Wondra® quick-mixing flour
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 cups 1-inch pieces cooked chicken
  • 1 cup frozen sweet peas
  • 1/4 cup whipping cream
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oven to 400°F. Cut 6 rounds from puff pastry with 3-inch round cutter. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until puffed and golden brown. Keep warm.
  • Step 
    2
    While pastry is baking, in 4 1/2- to 5-quart Dutch oven, melt butter over medium-high heat. Add potatoes, celery, carrot and onion; cook 5 to 6 minutes, stirring frequently, until onion is softened.
  • Step 
    3
    Beat broth, flour, poultry seasoning, salt and pepper into potato mixture with wire whisk. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
  • Step 
    4
    Stir remaining ingredients into soup. Cover; cook 5 to 6 minutes, stirring occasionally, until chicken and peas are hot. Ladle soup into bowls; top each serving with pastry.

Nutrition

600 Calories
28g Total Fat
28g Protein
57g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
11g
57%
Trans Fat
2g
Cholesterol
120mg
40%
Sodium
1170mg
49%
Potassium
1360mg
39%
Total Carbohydrate
57g
19%
Dietary Fiber
6g
23%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
35%
35%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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