Chicken Pot Pie "Soup"

I’m sorry that I haven’t been updating much! I’m heading into my last four weeks as a junior at ASU and I’m swamped! I just keep looking ahead, though. I’ve only got a year of college left after this! It’s insanity. I feel like I’m rock climbing and I have to pull myself up bit by bit. It’s worth it, right?

Anyway, I made this “soup” the other day (from Back to the Cutting Board) and it was delicious! It literally just tasted like the inside of chicken pot pie; very hearty and perfect for a cold Arizona night (a chilling 60 degrees). I can’t wait to make a full pot pie sometime soon, but for now, this will do nicely! I didn’t have any puff pastry, so I just used some low-fat crescent rolls. This can easily be made vegetarian by simply omitting the chicken! Recipe after the jump.

The players.

First, wash and quarter your potatoes. I didn’t peel mine, but you can if you like. Place the potatoes in a pot and cover them with 1 cup of chicken broth and just enough water to cover them.

Peel and chop your carrots (I used 2) and place them in a small pot with water to cover as well. Cover the carrots and potatoes and cook over medium heat for about 15-20 minutes, or until tender.

Dice your onion and saute in a bit of olive oil for 7-8 minutes, or until translucent. Remove from heat and set aside.

Melt your butter in a large pot.

Crush up your bouillon cubes (I used 2) and add them to the butter, along with the pepper, garlic, chicken broth, and flour.

When smooth, gradually add your milk.

Cook this until boiling (stirring often), then turn down the heat and simmer.

I used leftover roasted chicken for this, but you can just boil some chicken breasts or thighs and shred the meat off as well. Anyway, add your 3 cups of chicken (about 3 small chicken breasts).

Also add your corn, peas, onions, carrots, and potatoes.

Stir for a bit to combine.

You can use whatever you like to top this soup, or you can forgo any extra bread at all. As I said, I used low-fat crescent rolls that I had on hand.

Dinner is served!

Chicken Pot Pie Soup
Print this recipe
from Back to the Cutting Board

3 cups cooked chicken, cubed or shredded (I used leftover roasted chicken, but you can also simply boil some chicken for about 20 minutes in water until cooked through, then cube or shred it)
1 onion, diced
2 carrots, chopped
2 cups potatoes, cubed
1 can green peas, drained
1 can corn, drained
6 tbsp. butter
1 cup flour
2 tbsp. chicken/vegetable bouillon, ground up (2 bouillon cubes)
2 cups chicken/vegetable broth
4 cups of milk (I used skim)
1/2 tsp. pepper
1/4 tsp. garlic salt
Puff pastry dough or whatever else you like

1. Put the potatoes in a pot with 1 cup of the broth and enough water to cover them. At the same time, put your peeled and chopped carrots in a small pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes.
2. Meanwhile, saute your onions in a few teaspoons of olive oil until soft and translucent, about 8 minutes.
3. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour. Stir until smooth.
4. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.
5. Add chicken and then each vegetable one at time and stir carefully between each addition.
6. Roll out your pastry dough (if you’re using it) about 1/4 inch thick and cut into 3×3 inch squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup. Serves 6-8.

Tagged as: chicken, chicken pot pie, dinner, pie, soup, stew