Tuesday, June 25, 2013

Tasty Tuesday: Chicken Pot Pie SOUP!



If you're a long-time reader, you might know that I love making chicken pot pies. It was a few years ago when I first had a recipe for a pot pie, and I've been making them like crazy ever since. Turns out, the boyfriend is a huge fan, so they've become one of my go-to recipes, every month of the year! Yes, I know they are more a "winter" recipe, but I make them all summer long. I tend to make them a bit differently each time, not really following any recipe anymore, and I've also made a few beef pot pies. Should I post that recipe too?


I recently saw a recipe for a chicken pot pie soup, and thought it would be fun to try. Despite it being late June, I love making soup year-round too, and Sunday night, I tried this recipe. I found it on a blog called no. 2 pencil, and as always, made a few of my own tweaks to the recipe! Here is the original:



Serves around 6
Ingredients
2 tablespoons of butter
1 medium onion, diced
2 stalks of celery, diced
1 large carrot, diced
2 tablespoons of flour
6 cups of chicken stock – plus additional to thin if soup is very thick
4 cups of frozen shredded potatoes, used for hash browns
4 cups of cooked, diced or shredded chicken
1/2 cup of heavy cream
1 cup of frozen peas

Frozen pie shells
Directions:
Bake pie shells according to package instructions, once cooled break into bite size pieces to sprinkle on top of soup.
In a large stock pot, melt butter and cook onions, carrots and celery over medium heat until softened. Sprinkle in flour and cook about one minute more. Add chicken stock and increase heat to medium high. Once chicken stock begins to simmer, add hash browns and let simmer for about 15 minutes, or until potatoes begin to breakdown and thicken soup. Add chicken and let simmer until heated through, then add heavy cream and frozen peas and let simmer about 5 more minutes.
Add salt and pepper to taste, and adjust consistency of soup with additional chicken stock if needed.
Sprinkle with flat leaf parsley and serve with pie shell pieces.

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My notes:
I didn't have shredded frozen potatoes, but I had them in patty form, so I used those, and chopped them up. They broke down pretty well, and I don't think I would have known the difference if they'd been shredded! 
Also, I didn't have any pie crust, so I made biscuits and served them on the side, and we liked them that way. They can be dunked! 




We really enjoyed the soup, and it reminded me a bit of the chicken and dumplings that I made a few months ago. It was less thick than that recipe, as this called for six cups of chicken stock, and a bit of heavy cream (yum!), but the potatoes definitely added something. It was very hearty, and we had leftovers for lunch today! 

What are you cooking this week? Do you make "winter" recipes in the summertime, or am I the only crazy one??

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