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Creamy Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup

Nutrition Facts

Serving Size
Amount Per Serving
Calories 580
% Daily Value
Total Fat 37g
57%
Saturated Fat 11g
55%
Cholesterol 25mg
8%
Sodium 1260mg
53%
Total Carbohydrate 49mg
16%
Dietary Fiber 4g
16%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Serving & Size

1 12th recipe

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Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Instructions
1. Prepare soup with water as directed.
2. Sauté potatoes, carrots, celery, onions, garlic, salt and pepper in butter for 4 to 5 minutes or until vegetables start to soften.
3. Stir vegetable mixture into soup; bring to simmer. Cook for 5 to 8 minutes or until vegetables are tender. Stir in peas; simmer for 3 to 5 minutes or until heated through.
4. Cut each sheet of puff pastry into 4 rounds (if using); bake according to package directions until golden brown.

Recipe Tip

  1. For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tsp (5 mL) each parsley and chives. Top with puff pastry round (if using).
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