I have many projects on my agenda as a new retiree by layoff. Go to Kentucky for our traditional Christmas in January: check. Pack up Christmas decorations: check. Host a lively discussion with the Best Book Group Ever: check (Necessary Lies by Diane Chamberlain, really good). Help pack up the life of my best friend for 30 years in three suitcases and a backpack and send her off to Australia to be deliriously happy: check (sniff). And relaunch my long-neglected food blog, which thanks to Maria Averion, has a pretty, fresh and professional redesign on my own domain: Check (yay).
This soup is warming and filling and tastes nothing like those disgusting frozen pot pies I grew up on that had cardboard crusts and were starchy and full of nasty mushy peas (nothing like the British mushy peas) with mysterious gray sauce.
I found the original of this recipe from Shugary Sweets via Pinterest (I am not addicted. I can quit anytime). Of course I played with it, adding potatoes and making other tweaks, which I have incorporated.
The pie crust strips add a homey touch. I like them just a little too much.
Chicken Pot Pie Soup
1 1/2 tbsp. unsalted butter
1 1/2 tbsp. olive oil
1/2 sweet onion, diced
2 celery stalks, diced
1 cup diced carrots
3/4 tsp. dried thyme
1/4 cup all-purpose flour
3/4 cup chicken broth
1/2 cup reduced-fat half-and-half
1/2 cup fat-free half-and-half
1 cup skim milk
Cayenne to taste
1 tsp. kosher salt
1/2 tsp. ground white pepper
2 cups chicken cooked and shredded or chopped (I used rotisserie chicken)
1 baked potato, skin removed, chopped
1 cup cheddar cheese, shredded, for garnish
1/2 package refrigerated pie crust
In a large pot, melt butter with olive oil over medium high heat. Add onions, celery and carrots and cook to soften, about 10 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Stir in dried thyme. Slowly add broth, half-and-half, milk, cayenne, salt and pepper to the roux. Use a whisk to combine, then add cooked chicken and potato. Cook over medium heat until warm, about 10-15 minutes.
(You can do this step ahead of time) To make pie crust strips, unroll thawed pie crust. Cut into strips (I used a Pampered Chef crinkle cut tool but a knife or pizza cutter would work fine) and lay on parchment paper-lined baking sheet. Bake in a 450-degree oven for 5-8 minutes, just until lightly browned. Remove from oven. (Cool before storing if making ahead.)
To assemble, pour soup into individual ramekins or bowls and top with shredded cheese and pie crust strips. (Nice served with biscuits.)
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