Do you ever get a hankering for something you’ve never actually eaten, but that you’re absolutely sure will be wonderful, and it’s so good that you can almost taste it, and you will, if you can just figure out how to make it?
No? We’ll just pretend that was a rhetorical question.
This happens to me a lot. I get hungry for bits and pieces of various recipes, but combined in new ways. Last week I was absolutely starving for chicken pot pie soup. Which I’ve never eaten. But I HAD to have some. We were out of town visiting my mother-in-law, so today was my first chance to try it.
I know the concept of chicken pot pie soup is pretty well known. You’ve got your soup that tastes like chicken pot pie filling, and then some sort of topping – biscuits, puff pastry, pie crust, etc.
I’ll be the first to admit that I’m picky about soups – chicken soups, in particular. Likewise, I’m picky about pot pies. (I know, I know. I’m too picky for a foodie. I’m only human.) I insist on only white meat chicken, and I like a soup or filling that is thicker, but not creamy. (Although you can certainly add milk or cream if that’s your thing; I just like the brothier, lower-fat version.) I wanted a soup that tasted sort of like chicken and dumplings, so I used that as a starting point.
The crust has always been my favorite part of a pot pie, so using traditional pie crust was a must for me. Although I didn't want to deal with an actual crust. So I cut pie crust dough into small pieces and baked them, and kind of used these little dippers like crackers. (Yummy goodness in every bite!)
Lastly, the hubby lives in a pea-free world. Go ahead and throw in a cup of frozen peas if you so desire.
The verdict? One of my favorite. Soups. Ever. No kidding. The hubby heard me say this approximately 37 times during supper.
Chicken Pot Pie Soup
2 medium potatoes, peeled and cubed
2 carrots, peeled and cubed
½ medium onion, chopped
1 stalk celery, chopped
3 Tbsp. butter
1 bay leaf
Salt and pepper
1 tsp. poultry seasoning
¼ c. flour1 quart (32 oz.) chicken broth
1 lb. boneless, skinless chicken, cut in small chunks
1 Tbsp. dried parsley
Additional salt and pepper, to taste
1 pie crust dough (can use storebought)
1. Preheat oven to 425 degrees.
2. Heat a large pot over medium to medium-high heat. Add butter, veggies, and bay leaf. Cook 5 minutes, stirring frequently.
3. Season the mixture with salt, pepper, and poultry seasoning. Add flour to the pan and cook 2 minutes.
4. Add broth to pan, scraping up any bits on the bottom of the pan. Add the chicken and stir. Bring to a boil, and then reduce heat to medium. Cover, and cook 15 minutes or so, or until chicken is cooked through, potatoes and carrots are tender, and soup is thickened.
5. Stir in parsley. Season with additional salt and pepper, to taste.
6. Meanwhile, spray a baking sheet with cooking spray. Cut pie crust into small pieces and bake about 8-10 minutes, or until golden.
7. Serve soup with pie crust dippers.