Comforting Chicken Pot Pie Soup

Comforting Chicken Pot Pie Soup

by Victoria Challancin

I am a sucker for a good chicken pot pie.  A good one makes me go weak at the knees.  Need I admit that this is an embarrassing confession?  But really, what's not to love?  The flavors are soothing, the idea of it is comforting, and it reminds my of my childhood in the most pleasant way.  

This soup has all the trappings of a good chicken pot pie, but without the crust.  Although this was an experiment, I will definitely make it again and when I do, I'll add a splash of good sherry and make some cut-out puff pastry stars to bake and float on top.  Then it will be perfect--though this worked for me just as it is.

Cook's Notes:  Although I made a really rich homemade chicken stock, I used a rotisserie chicken for the actual meat.  Go figure.  I also completely forgot the parsley, which was chopped and waiting!

Recipe:  Chicken Pot Pie Soup

(Recipe by Victoria Challancin)

2 tablespoons butter

1 1/2 cups diced leek or 1 large onion

1 garlic clove, minced

1/4 cup flour

2 cups whole milk

3 large celery stalks, chopped

2 large carrots, diced small

2 medium potatoes or10 to 12 small red potatoes, cubed

8 oz sliced cremini mushrooms

6 cups chicken broth, preferably homemade

2 cups milk

1 lb cooked chicken (rotisserie is fine), in small cubes or shredded

1 cup frozen peas

Kosher salt and freshly ground black pepper, to taste

1 teaspoon Italian seasoning or poultry seasoning 

2 tablespoons chopped parsley (optional)

In a large pot melt butter.  Add leek or onion and garlic.  Cook, stirring, until soft, about 5 minutes.  Sprinkle with flour and cook for 1 minute.  Slowly add milk and cook until thick.

Put the celery, carrots, potatoes, mushrooms, and broth in a separate pot.  Bring to a boil.  Partially cover and simmer on low, until the vegetables are soft, approximately 20 minutes.  Add milk and leek mixture.  Season to taste with salt, pepper, and Italian seasoning or poultry seasoning.  Add the chicken and peas.  Cook and additional 2 to 3 minutes or until the soup thickens and is hot.  Adjust seasoning to taste.  Sprinkle with chopped parsley and serve.

Note:  If you prefer this soup really thick, make a slurry by whisking 2 tablespoons flour with 4 tablespoons cold water.  Add and cook until desired thickness is achieved, checking to make sure you don't have a raw flour taste.  If you do, simply cook the soup a bit longer.

Parting Shot:  (Yes, I've had this in a draft for a while!)

©Victoria Challancin.  All Rights Reserved.

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