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Chicken Pot Pie Soup with Toasted Almonds

Chicken Pot Pie Soup with Toasted Almonds Recipe

  • 1 (10 ounce) package frozen puff pastry shells
  • 2 tablespoons butter
  • 1 1/2 pounds skinless, boneless chicken breast meat - cubed
  • 2 (10.5 ounce) cans chicken broth
  • 2 teaspoons chicken soup base
  • 1/4 teaspoon dried thyme leaves
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter, softened
  • 3 tablespoons all-purpose flour
  • 1 (4 ounce) can mushroom pieces, drained
  • 1 (10 ounce) package frozen mixed peas and carrots
  • 1/2 cup heavy cream
  • 1/4 cup toasted sliced almonds
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 522
Total Fat 33.1g
Saturated Fat 13.9g
Cholesterol 109mg
Sodium 1203mg
Total Carbohydrate 27.6g
Dietary Fiber 3.4g
Sugars 3.2g
Protein 30.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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