Sunday, November 27, 2016

Chicken Pot Pie Soup (With Seasoned Pie Crust "Toppers")

This is a wonderfully tasty recipe that got lost in all my recipes.

And that's a real shame, because it is MIGHTY tasty! 

It's like chicken pot pie with toppers made from pie crust.  Brilliant! 
I've seen lots of recipes for this soup, but loved the idea of seasoning the pie crust 'toppers'...AND cutting them into bite-sized shapes!

Oftentimes when hubby and I eat out, we order Chicken Pot Pie...
it's truly Comfort Food to us...This is a soup version of that!!

And of course, it's great using (leftover) turkey as well. 


So tickled I saw this at my friend's blog, appropriately named for herself...
Joelle. She's actually a blogging friend I have met face to face as she just lives about 3 hours from me. 

HOW FUN IS THAT??? 

She cooks REAL food for her family and my goodness - they do eat dandy meals!

This can be ready to eat in about 30 minutes, so do give it a try soon. 
It'll warm your innards and remind you of your mom...or your grandma...
its true homecooked taste will bring you back for seconds...and
maybe thirds!  It's great for busy weeknights or to savor on weekends. 

I dressed it up some by sauteing some onions and celery, but if you're in a hurry you could skip that step. 

Love the thickening...with sour cream added to half and half and corn starch. 
Gives it a great flavor boost, richness and creaminess. 

Joelle used 2 cans of chicken soup, I only used one. Make it according to your family's taste preferences...


            CHICKEN POT PIE SOUP 

           2 - 3 c. cooked chicken, diced ** (See tip below)
      2 Tb. butter
    2 stalks celery, diced
    1/2 c. onion, chopped
    (or use 2 Tb. dried minced onions, but don't saute them)
    2 potatoes, diced
    2 (15 ozs.) can chicken broth
    1 (10.75 ozs.) can cream of chicken soup 
    1 (16 ozs.) bag frozen mixed vegetables
salt & pepper, to taste 
(I like adding a Tb. dry chicken base when I have it. I don't add salt when I use the base) 

    Toppers:
    1 refrigerated pie crust
    seasonings of your choice 
    (You could use fresh ground black pepper, garlic powder, poultry seasoning, seasoned salt and/or thyme) 
   (Whatever you choose to season with, mix it all together in a bowl to sprinkle over toppers) 

    Roux: 
    (or Thickening)

    1/2 c. half and half
    1/4 c. corn starch
    2 heaping Tb. sour cream 

       Preheat oven to 400.  Roll out pie crust and season with          spices,  cut into small shapes, then place on a baking sheet.  Bake 8 - 10 minutes until brown. Remove to rack to cool. 
(If you're in a rush for time, just bake the pie crust whole and then cut/break into pieces to top off soup)...whatever turns your crank. 

Begin soup while toppers are baking - heat butter in a Dutch oven over medium heat. Add the celery, onions and potatoes; cook and stir for 5-6 minutes or until onion is tender. Add chicken stock; simmer for several minutes until vegetables are tender. Whisk in the cream of chicken soup; heat. 

In small bowl, combine roux; whisk into soup blending until smooth. Heat until thickened. (It will be creamy too!)

Spoon into bowls and add toppers when ready to serve. 

**TIP: I suggest NOT using canned chicken for this recipe. I believe it's better having chunks of chicken, leftover or rotisserie chicken. 

Linked to Weekend Potluck
              Meal Plan Monday
               Full Plate Thursday



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