Chicken Pot Pie Soup

You will love our homemade chicken pot pie soup. It is loaded with slow-roasted chicken, white and dark meat, and a vegetable blend of peas, carrots, onions, fresh herbs, and celery in a creamy beurre blanc. We serve this soup with a side of crispy pastry squares for an added touch. (The bowl does not have a crust)

Trays are oven and microwave friendly. Remove condiments and sauce containers.

Microwave: Remove sleeve, lift the corner of film, place on microwave plate, microwave for 2 minutes or until hot, cut film away from corner edge with knife, and remove. Let stand for 2 minutes. Based on a 1100 watt microwave oven. DO NOT LIFT TRAY, LIFT ON MICROWAVABLE PLATE.

Oven: Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350°F degrees for 20 - 25 minutes until hot. Heat to 165°F degrees (Internal Temperature). Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE.

Chicken, mushrooms, peas, carrots, onions, celery, lemon, white wine, egg wash, cream, butter, starch, cream of mushroom, cream of chicken, flour, palm oil, water, palm kernel oil, nonfat milk, salt, dextrose, sugar, cream, l-cysteine hydrochloride, soy protein, annatto and turmeric extract color, natural flavor, fresh herbs, house seasonings Contains: Wheat, Milk, Eggs, Soy

Heating: Remove pie crackers. Heat soup in the microwave for 2 minutes or until the desired temperature is reached. Put pot pie crackers on top of soup and enjoy!

Food Allergy Notice: Though best practices are used when preparing meals, our kitchen environment does contain nuts and gluten so we cannot guarantee the complete absence of allergens.

Nutrition