Thursday, January 4, 2018

Chicken Pot Pie Soup



  • 1 refrigerated pie dough
  • Egg wash
  • 1/4 c. finely grated Parmesan
  • 2 tbsp. butter
  • 1 onion, chopped
  • 2 carrots, peeled and chopped into 1/2" coins
  • 2 cloves garlic, minced
  • 2 tbsp. flour
  • 1 c. milk
  • 1 c. water
  • 4 c. low sodium chicken broth
  • 4 medium Yukon gold potatoes, chopped
  • kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. frozen peas, defrosted
  • 1 c. chopped green beans
  • 1 c. corn
  • 1 1/2 c. shredded rotisserie chicken
  • 2 stocks celery, chopped
  • 2 tbsp. chopped parsley


  1. Preheat oven to 425°. Line a large baking sheet with parchment paper. Roll out pie dough to a ⅛” thickness. Brush with egg wash and bake until golden, about 15 minutes. Let cool then then break into pieces.
  2. In a large Dutch oven (or heavy bottomed pot) melt butter over medium heat. Add onion, carrots and celery and cook until the vegetables are tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Stir in flour, and cook until the flour is golden, about 30 seconds.
  3. Add the water, broth, milk and potatoes. Bring to simmer, then reduce heat to simmer gently until the potatoes are tender, about 15-20 minutes. Season soup with salt, pepper and paprika. Stir in corn, green beans, peas and chicken. Cook until the peas and green beans are tender and the chicken is warmed through.
  4. Garnish soup with parsley and serve with pie crust dippers.

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