Monday, February 22, 2016

Chicken Pot Pie Soup

I don't know about you but I LOVE Chicken Pot Pie!  I was craving it the other day and didn't have pie crust so I decided to make Chicken Pot Pie Soup.  This is a quick and easy recipe and the roux added makes it creamy and the perfect taste of Chicken Pot Pie with out the pie. I served this soup with simple cheddar drop biscuits, my whole family loved it!

Chicken Pot Pie Soup


1 tbsp olive oil 
1 onion chopped4 cloves of garlic minced
3 carrots chopped
3 celery chopped
4 small potatoes chopped
1lb of chicken breast cut into small pieces
3 Bay Leaves
2-3 Tsp of Poultry Seasoning
2 Tbsp parsley flakes
3 cups of chicken stock

salt and pepper to taste

4 Tbsp butter
4 Tbsp All Purpose Flour
1 cup chicken stock
1/2 cup milk


Pour oil in a stock pot over medium heat add diced onion in the pot, stir and let cook for 2-3 minutes. Add minced garlic and chopped chicken, little salt, little pepper and stir. After the chicken is cooked, add chopped carrots, celery and potatoes, add parsley and poultry seasoning, stir. Add 3 cups of chicken stock and the bay leaves. Leave soup to cook over medium heat stirring frequently.

While soup is cooking make roux in separate pot over medium heat.
Melt butter, add flour stirring to combine and let cook to a golden brown color. Remove from heat and slowly add the remaining 1 cup of chicken stock. Stirring constantly to remove any lumps. Add in milk and continue stirring to a smooth consistency. Pour roux into soup and stir to combine. Put the lid on the pot and let the soup cook over medium/low heat for about 10 minutes or so. Taste and adjust seasonings to your liking.

You can add grated Parmesan cheese (1/4 cup) at this time.
Serve with drop biscuits, French bread and/or salad and white wine.

I'd love to know if you try this soup. I am adding it to my monthly rotation during the fall and winter months.

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