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Tuesday, April 30, 2013

Comforting Chicken Pot Pie Soup


Comforting Chicken Pot Pie Soup
by Victoria Challancin


I am a sucker for a good chicken pot pie.  A good one makes me go weak at the knees.  Need I admit that this is an embarrassing confession?  But really, what's not to love?  The flavors are soothing, the idea of it is comforting, and it reminds my of my childhood in the most pleasant way.  

This soup has all the trappings of a good chicken pot pie, but without the crust.  Although this was an experiment, I will definitely make it again and when I do, I'll add a splash of good sherry and make some cut-out puff pastry stars to bake and float on top.  Then it will be perfect--though this worked for me just as it is.



Cook's Notes:  Although I made a really rich homemade chicken stock, I used a rotisserie chicken for the actual meat.  Go figure.  I also completely forgot the parsley, which was chopped and waiting!

Recipe:  Chicken Pot Pie Soup
(Recipe by Victoria Challancin)

2 tablespoons butter
1 1/2 cups diced leek or 1 large onion
1 garlic clove, minced
1/4 cup flour
2 cups whole milk
3 large celery stalks, chopped
2 large carrots, diced small
2 medium potatoes or10 to 12 small red potatoes, cubed
8 oz sliced cremini mushrooms
6 cups chicken broth, preferably homemade
2 cups milk
1 lb cooked chicken (rotisserie is fine), in small cubes or shredded
1 cup frozen peas
Kosher salt and freshly ground black pepper, to taste
1 teaspoon Italian seasoning or poultry seasoning 
2 tablespoons chopped parsley (optional)

In a large pot melt butter.  Add leek or onion and garlic.  Cook, stirring, until soft, about 5 minutes.  Sprinkle with flour and cook for 1 minute.  Slowly add milk and cook until thick.

Put the celery, carrots, potatoes, mushrooms, and broth in a separate pot.  Bring to a boil.  Partially cover and simmer on low, until the vegetables are soft, approximately 20 minutes.  Add milk and leek mixture.  Season to taste with salt, pepper, and Italian seasoning or poultry seasoning.  Add the chicken and peas.  Cook and additional 2 to 3 minutes or until the soup thickens and is hot.  Adjust seasoning to taste.  Sprinkle with chopped parsley and serve.

Note:  If you prefer this soup really thick, make a slurry by whisking 2 tablespoons flour with 4 tablespoons cold water.  Add and cook until desired thickness is achieved, checking to make sure you don't have a raw flour taste.  If you do, simply cook the soup a bit longer.

Parting Shot:  (Yes, I've had this in a draft for a while!)


©Victoria Challancin.  All Rights Reserved.

Like life and love, recipes are meant to be shared, but please ask permission before using photos or text.  Thanks!



8 comments:

Joan Nova said...

Nothing says 'comfort' like chicken pot pie -- and I like scale down of calories here.

Lorraine @ Not Quite Nigella said...

This looks much more calorie friendly than a chicken pot pie-which I love mind you but often in cold weather, I'm struggling to keep off the kilos! :D

Hotly Spiced said...

This is wonderful comfort food. And you've inspired me, Victoria - I think I'll make this for dinner tonight xx

Eha said...

Victoria dearHeart: you must have held the whole recipe 'on file' until all your many Down Under friends were pulling out their doonas and finding their ugg boots! Nice recipe: I normally don't use milk in what passes for a soup, so much fun trying this one :) ! Love the final shot also :D !

Karen (Back Road Journal) said...

I agree with you, I do love chicken pot pie. I know I would enjoy your soup...especially with homemade broth.

http://platanosmangoes.com said...

We have the same weakness...but please give me that crust...looks wonderful...

My Kitchen Stories. said...

Just in time for us Victoria. Looks perfectly delicious.

Spicie Foodie said...

I'm with you Victoria, a good chicken pot pie can make me week in the knees.:) Your soup version sounds fantastic! Thanks for sharing.