Chicken Pot Pie Soup

Soup is always a good choice for cold weather dinners. I love chicken and matzo ball soup but have never been a big fan of chicken noodle or chicken rice soup so I don’t make either. Maybe I had too much canned chicken soup as a child. We do like a good, homemade chicken pot pie so I decided to make it into a soup. I made my favorite pie crust recipe (part of my Meat Pie blog post if you’re interested), and made cut outs to put on top of the soup bowls. Because who doesn’t love flaky, buttery bites of pie crust! A couple years ago I spotted this cutter with the little chickens, and bought it for the express purpose of using it on individual pot pies. A few days ago I found it searching for something else in a drawer, and it’s what gave me the inspiration. This morning a friend asked me where I find all of the ingredients for my exotic dishes. Most all of my cooking uses basic, ordinary ingredients. Particularly in this pandemic I try extra hard to make things appetizing and fun to eat. And fun to cook. I must admit, I have had a few failed, lets not make this again, dishes!

For the soup I pretty much used all of the ingredients I would use when making pot pies except I added more broth. The soup would have been even better if I had made my own broth, but I used the Roasted Chicken Better than Bouillon which is an excellent substitute. You could also use boxed or canned broth.

Ingredients:

One package chicken thighs or breasts diced

1 T olive oil

3 T butter

1-2 russet potatoes peeled and cubed

1 medium onion diced

2-3 celery ribs chopped

2 medium carrots thin sliced

1/2 cup flour

1 tsp sage

1 tsp garlic powder

Salt and pepper to taste

5-6 cups of broth

1 cup of frozen peas

1/3 cup heavy cream or half and half

Season the chicken cubes with salt and pepper. In a dutch oven heat 1 T of olive oil and cook the chicken bits until they are no longer pink. Remove them from the pan and set them aside. Add the butter to the dutch oven and sweat the onions, celery, potatoes and carrots over medium heat for 5-7 minutes, stirring occasionally. Stir in the flour, garlic powder, and sage. Add the broth and chicken and bring to a boil. Season with salt and pepper to taste. Reduce the heat and simmer uncovered, stirring occasionally, until the vegetables are fork tender, 10-15 minutes. Add the peas and heavy cream and heat thoroughly. Serve with the pie crust bites. I made hearts (it is Valentine’s month) and the discs with the chickens.

My pie crust recipe makes two crusts so I couldn’t let the second one go to waste. Yesterday I bought raspberries, blueberries, and blackberries and made a rustic tart.

Bonus!

NOTE: I made my crust first, wrapped it in wax paper, and refrigerated it while I prepared the soup. While the soup was simmering I rolled out the crust and baked my cutouts. If you’re short of time you can use a rotisserie chicken from the grocery and just shred the chicken for the soup. Add any vegetables you like near the end of cooking…frozen peas, corn, green beans. Pillsbury refrigerated pie crust would also shorten your prep time, and you’ll still have an extra crust for a tart.