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Chicken Pot Pie Soup

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One of my favorite childhood dinners was when my mom made chicken pot pie.  I didn’t realize how much I missed this until I was browsing Chrissy Teigen’s cookbook, Cravings, and saw a recipe.  But, it wasn’t any ordinary recipe.  It was a recipe for Chicken Pot Pie SOUP!  I was beyond excited to give my one of my childhood classic favorites a little upgrade.  I made a half of this recipe (reflected in the recipe measurements listed below), and wished I had made the full recipe!  

3 cups low-sodium chicken broth

1 cups whole milk

1 stick (4 ounces) unsalted butter, cut into chunks

1 tablespoons minced garlic (about 3 cloves)

1/2 cup all-purpose flour

2 teaspoons kosher salt, plus more to taste

3/4 teaspoons freshly ground black pepper, or more to taste

1/2 large russet (Idaho) potato, peeled and cut into 1/2-inch cubes

1 cup diced carrots (I used riced carrots)

1/2 cup frozen peas

1/2 cup frozen pearl onions

1/8 pound deli ham, thinly sliced (optional

1/2 pound skinless rotisserie chicken meat, cubed (1 1/2 cups)

1/4 cup heavy cream

Chicken Pot Pie Ingredients

Chicken Pot Pie Ingredients

In a saucepan, bring the broth and milk to a simmer and keep at a simmer

In a big soup pot, heat the butter over medium-high heat until foamy

Add the garlic and cook, stirring, until fragrant, about 1 minute

Grating the garlic

Grating the garlic

Add the flour, reduce the heat to medium, and cook, stirring, until toasty and foaming, 2 to 3 minutes

Whisk in the broth-milk mixture, slowly at first, then add the salt and pepper

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Bring to a boil, then reduce the heat and cook until thickened, about 5 minutes

Add the potato, carrots, peas, pearl onions, and ham to a crock pot

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Pour broth-milk mixture over, stir to combine, and cook for 2-3 hours or until veggies have softened

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Ready to cook

Close Up!

Close Up!

Preheat oven to 375

Lightly dust a cutting board with flour and roll the pie crust out

Cut into squares or triangles

Line a rimmed cookie sheet with parchment paper or tin foil and spray with cooking spray

Add cut pie crust bites to cookie sheet and lightly prick each 2-3 times

Bake for 6-8 minutes, or until golden brown

Stir in the chicken and cream and heat through for 30 minutes additional minutes

Adding the chicken and cream

Adding the chicken and cream

Season with salt and pepper to taste

Spoon into a bowl and serve with the broken pie crust on the side

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Ready to take a bite

Ready to take a bite

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Chicken Pot Pie Soup
Serves 12
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Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
265 calories
18 g
49 g
17 g
11 g
8 g
179 g
644 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
179g
Servings
12
Amount Per Serving
Calories 265
Calories from Fat 150
% Daily Value *
Total Fat 17g
26%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 49mg
16%
Sodium 644mg
27%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
5%
Sugars 2g
Protein 11g
Vitamin A
40%
Vitamin C
5%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups low-sodium chicken broth
  2. 1 cups whole milk
  3. 1 stick (4 ounces) unsalted butter, cut into chunks
  4. 1 tablespoons minced garlic (about 3 cloves)
  5. 1/2 cup all-purpose flour
  6. 2 teaspoons kosher salt, plus more to taste
  7. 3/4 teaspoons freshly ground black pepper, or more to taste
  8. 1/2 large russet (Idaho) potato, peeled and cut into 1/2-inch cubes
  9. 1 cup diced carrots (I used riced carrots)
  10. 1/2 cup frozen peas
  11. 1/2 cup frozen pearl onions
  12. 1/8 pound deli ham, thinly sliced (optional
  13. 1/2 pound skinless rotisserie chicken meat, cubed (1 1/2 cups)
  14. 1/4 cup heavy cream
  15. Store bought pie crust, room temperature
Instructions
  1. In a saucepan, bring the broth and milk to a simmer and keep at a simmer
  2. In a big soup pot, heat the butter over medium-high heat until foamy
  3. Add the garlic and cook, stirring, until fragrant, about 1 minute
  4. Add the flour, reduce the heat to medium, and cook, stirring, until toasty and foaming, 2 to 3 minutes
  5. Whisk in the broth-milk mixture, slowly at first, then add the salt and pepper
  6. Bring to a boil, then reduce the heat and cook until thickened, about 5 minutes
  7. Add the potato, carrots, peas, pearl onions, and ham to a crock pot
  8. Pour broth-milk mixture over, stir to combine, and cook for 2-3 hours or until veggies have softened
  9. Preheat oven to 375
  10. Lightly dust a cutting board with flour and roll the pie crust out
  11. Cut into squares or triangles
  12. Line a rimmed cookie sheet with parchment paper or tin foil and spray with cooking spray
  13. Add cut pie crust bites to cookie sheet and lightly prick each 2-3 times
  14. Bake for 6-8 minutes, or until golden brown
  15. Stir in the chicken and cream and heat through for 30 minutes additional minutes
  16. Season with salt and pepper to taste
  17. Spoon into a bowl and serve with the broken pie crust on the side
Adapted from Cravings
beta
calories
265
fat
17g
protein
11g
carbs
18g
more
Adapted from Cravings
http://www.newsforchews.com/
Stay hungry…

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